Crepes Suzette is a classic dessert of French cuisine, known for its elegance and delicate citrus flavor. Its origin dates back to the 19th century, and although there are several legends about its creation, the most popular version attributes the recipe to the French chef Auguste Escoffier, who prepared it for the Prince of Wales. In Latin America, although the dessert maintains its original name, in some countries like Mexico it is often simply called "crepes with orange sauce" or "flambéed crepes". The dish stands out for its preparation over fire, where the orange liqueur is lit to give a spectacular touch and enhance the flavor. This dessert is a perfect example of how French gastronomy has influenced international cuisine.
Crepes themselves are known in several Latin American countries by similar names, such as "panqueques" in Argentina and Uruguay, or "crepas" in Mexico and Colombia. Although each region may vary the recipe slightly, the method of preparing thin crepes and serving them with sweet or savory sauces is a common practice throughout Latin America.
How to Prepare Crepes Suzette II
For the preparation of the crepes, start by whisking or combining the flour, eggs, milk, and salt in a blender or food processor.
Mix until a smooth batter is obtained.
Add the melted butter and combine well with the mixture.
The batter should have the consistency of a light cream.
Let the batter rest in the refrigerator for at least one hour or overnight for best results.
Lightly grease a special crepe pan and heat it over medium heat.
Pour approximately 1/4 cup of batter into the pan and swirl it to cover the entire surface.
Cook the crepes until the surface begins to look dry, approximately 60 seconds.
Flip the crepe and cook the other side for 30 seconds. Wipe the pan with a greased paper towel if the crepes start to stick.
For the sauce, melt the butter in a large skillet.
When the butter is foamy, add the sugar and stir until it is completely dissolved.
Add the grated zest and orange juice to the mixture.
Bring the sauce to a gentle simmer and then reduce the heat to low.
Fold each crepe in half and place two at a time into the warm sauce.
Using tongs or a spatula, fold the crepes in half again to form a quarter.
Repeat the process until all the crepes have been added to the sauce, working quickly so the first ones don't absorb all the sauce.
Briefly warm the orange liqueur and pour it over the skillet with the crepes.
With a long match, light the sauce to flambé and give it its characteristic presentation.
Remove the skillet from the heat and when the flames subside, place the crepes on dessert plates.
Sprinkle with powdered sugar, decorate with orange slices, and serve immediately.
