This was one of the desserts that astonished me as a child, but for the show that meant doing it. We almost never did it at home, but without thinking twice we ordered it when we went out to eat. The chef used to come out with his utensils and set up a flaming fire and finished up with adding a scoop of ice cream which melted instantly over the crepes. Is there anything more magic for a child than a Crepe Suzette?
I still ask for it in restaurants, but I also do it at home. It’s quite simple, you only have to be careful when flambéing it (don’t try to be as pretentious as the chef of my story, let’s practice first!
Let’s get cooking!
- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth. Keep whisking until the batter becomes thick. Then, whisk in the water, oil and melted butter
- Heat a special 6 inch pan for crêpes or a nonstick skillet and brush it with a small piece of butter.
- Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. You must have a very thin layer of batter.
- Cook over moderately high heat until the edges of the crêpe curl up and start to brown. It usually takes about 45 seconds.
- Now, flip the crêpe and cook for 10 more seconds or until a few brown spots appear at the bottom and tap the crêpe out onto a baking sheet .
- Repeat with the remaining batter, buttering the skillet a few times as necessary.
- In a pan, let the butter melt along with the sugar.
- Add the orange juice and let it cook for a few minutes to thicken a little.
- Put the crêpes on the sauce and let them cook for a minute. Sprinkle the of liquor and flambé.
Serve immediately with vanilla ice cream.
If you want to add more flavor you can venture a little more and make the crepes with chocolate, but do not fill them, just add chocolate chips to the mixture to make them darker. That’ll be the magic trick that will leave everyone mouth open.