Brown Butter Crêpes Suzette
Adding brown butter to Crêpes Suzette is an utterly delicious way of elevating an already heavenly French dessert. Rich, citrusy and feather-light, these crêpes epitomise sophisticated deliciousness.
Crêpes Suzette is truly one of my all-time favourite desserts. If you haven’t had the pleasure of enjoying freshly-made Crêpes Suzette, it’s time to buckle up!
The origin of these light and luscious crêpes purportedly dates back to 1895 at the Maitre at Monte Carlo’s Café de Paris. Whatever the origins may be, this dish has stood the test of time. Comprising two basic elements, the crêpes and the sauce, Crêpes Suzette can be whipped up without the fuss you might typically expect from French desserts.
What makes a great Crêpes Suzette?
- Beautiful, thin and silky crêpes
- Beurre Suzette – a butter-based sauce composed of:
- Grand Marnier, Triple Sec or Curaçao liqueur
- Fresh orange or tangerine juice
The elements are simple and delicious on their own; when combined and flambéed, the flavour is nothing short of extraordinary.
We’ve gone a step further with our beurre Suzette, incorporating brown butter or beurre noisette into the mix. Browning the butter adds richness, savoriness, caramelisation and nuttiness to the dish.
This dish comes together in under 40 minutes and requires only 8 basic ingredients. Enjoy Crêpes Suzette as a flamboyant and flavourful dessert – or save the leftovers and eat them for breakfast! We won’t judge!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Why brown the butter for Crêpes Suzette?
It’s no secret, I love browning butter. Brown butter is better butter. It’s far from a fussy and overly complicated step. Browning butter is a quick step that transforms the butter into a nutty, complex star of any dish.
Why rest the batter in the fridge?
Chilling the crêpe batter for a minimum of 20 minutes and up to 1 day is the secret to crêpes with perfect texture and flavour. Resting the batter enhances the batter’s flavour and gives the flour a chance to fully hydrate. and incorporate into the batter, which it can’t do without resting.