FRENCH, SWEET TREATS & DESSERTS

CRÊPES SUZETTE WITH SAFFRON

By Sam | 8 February, 2024

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Indulge in this classic culinary experience with our exquisite Crêpes Suzette recipe given a tantalising twist with the luxurious essence of saffron. Delicately thin crepes are bathed in the rich, orange-infused sauce and then lightly kissed with the subtle aroma of saffron, adding sweet, floral notes to the traditional sauce.

  • Author: Sam
Scale

Ingredients

THE CRÊPES 

120g Plain Flour,

150ml Milk,

2 Medium Eggs, beaten

50g Unsalted Butter, melted and cooled 

Pinch of Salt

THE CRÊPES SUZETTE SAUCE

120g Unsalted Butter,

1 Pinch of Saffron,

65g Caster Sugar,

Zest of half an Orange,

80ml Fresh Orange Juice, from about 2 medium oranges (or any citrus fruit of your choice)

34 Tbsp of Grand Marnier or Cointreau

A few segments of your citrus of choice (optional)

TO COOK

Butter

METHOD

THE CRÊPES

  1. Add the flour and salt to a large bowl. Add the eggs, melted butter, and a splash of milk to the flour and whisk together vigorously until a smooth, thick batter is achieved. Slowly add in the remaining milk, whisking as you go, until all the milk has been incorporated and you have a loose, smooth batter, similar in consistency to double cream. If you feel the batter is too thick – add some more milk.
  2. Cover the bowl and leave the batter to rest in the fridge until ready to use. 

TIP – This batter will keep for 1-2 days and will actually be better if prepared the night before. 

  1. Lightly oil a small frying pan with butter, and place over a high heat. Once hot, add about a ladle of batter to the pan and spread out over the pan with a rubber spatula.  Again, if you feel like the batter is too thick, add a little milk. 
  2. Once the crêpe looks to be set and the edges are just starting to crisp, flip over. About 1 minute. Cook for a further minute until fully cooked through on both sides with slight leoparding. 
  3. Repeat until the batter is used up. You should have about 8 crepes.
  4. Set aside until ready to serve

THE CRÊPE SUZETTE SAUCE

  1. First, you need to bloom the saffron. Add the saffron into a small bowl and add 50ml of boiling water over the saffron and set aside for about 5 minutes. You should find your water a rich amber colour after the saffron has bloomed.
  2. Add the butter, sugar, orange zest, and orange juice to a frying pan. Cook over medium heat, stirring occasionally, until the mixture starts to simmer, about 2 to 3 minutes. Continue to cook, for about 5 more minutes, stirring occasionally, until the mixture becomes thickened and syrupy. Reduce the heat to low. 
  3. Add the saffron-water mixture and stir.

SERVING THE CRÊPES SUZETTE

  1. To serve your crêpes Suzette, fold your crepes in quarters and dip each crepe in the pan on both sides so they take on the sauce. Place the 8 crêpes on a serving plate, overlapping slightly.
  2. At this stage, you can flambee the sauce that is left in your saucepan. To do so, add the Cointreau liqueur to the sauce, set it on a medium-high heat, and carefully ignite using a long match. For effect, pour the flambee suzette sauce over your crepes. The flames should subside within 30 seconds.
  3. If flambeing feels a bit daunting you can absolutely just add the liqueur to your Suzette sauce, reduce for a little longer in the pan – no more than 1-2 minutes – and pour over your crêpes. Serve immediately with a few added segments of orange or your citrus of choice.

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