In my culinary explorations, Crepe Suzette holds a cherished spot as a dish that exudes both elegance and flair. As I whip up this classic French delight, memories of swirling pans and the aroma of caramelized sugar fill my kitchen. Imagine delicate crepes, thin as a whisper, adorned with a luscious orange-infused sauce that's set ablaze for a touch of drama. Each bite is a dance of textures – the tender crepe, the burst of citrus, and the indulgent caramel. Served warm and decadent, Crepe Suzette isn't just a dessert – it's a piece of culinary theatre and a tribute to the pleasures of taste and presentation. Whether enjoyed with a flourish at a celebratory dinner or savored on a leisurely afternoon, this dish promises to transport you to the heart of a French bistro, offering a taste of sophistication and a dash of culinary spectacle in every sumptuous bite.
In a large mixing bow, incorporate the flour and eggs one and a time then, slowly splash the milk and whisk until smooth.
Whisk through your melted butter and pinch of salt.
Sieve and/or knock the mixture to ensure they are no lumps and it is bubble free.
In a large flat fry pan on medium high, melt a little butter at the bottom, then ladle in a large spoon of batter. Flip/toss until golden coloured.
To make the sauce, heat sugar and orange juice in a frypan until dissolved and let it bubble for a few minutes. Then add in cold diced butter.
Serve your crepes with sauce.
SAUCE
Add the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
Immediately add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest and return the pan to a low heat to re-melt the caramel into the liquid.