Samantha Traditionally this French dessert consists of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and flambé Grand Marnier. I make this dish slightly healthier by making a whole wheat crêpe and thicken the sauce with corn starch instead of butter.
Whole Wheat Crêpe Ingredients
Suzette Ingredients
Whole Wheat Crêpe Directions
- Mix together whole wheat flour and water to incorporate all flour into a paste.
- Add to the flour mixture eggs, milk, honey, vanilla, and salt.
- Melt butter in a pan on medium to medium low heat till it is brown but not burnt.
- Mix browned butter into flour mixture.
- Let rest for 10 minutes.
- Heat a large non-stick pan on medium heat and add 5 g of butter.
- Remove pan from heat. Bring pan to the bowl of the batter. While holding the pan add a large ladle full of batter. Quickly tip pan in all directions to get the pan completely covered with a thin batter.
- Return pan to heat. Cook until bottom starts to brown.
- Move pan to make sure crêpe is not stuck. If it is loosen it carefully around the edges with a rubber spatula.
- Flip crêpe by throwing it up in the air. I couldn’t describe the motion so I found a video on youtube to demonstrate. This little kid in the video does an awesome job. It is not my kid she just does a great job demonstrating it.
- Cook the other side until golden brown.
- Fold the crêpe in half and then in half again.
- Place folded crêpe on a plate and cover.
- Repeat until all batter is used. Recipe should make 8 crêpes.
Suzette Directions
- In a non-stick pan add a thin layer of brown sugar.
- Turn the heat on to medium high heat. Make sure to watch the sugar. It can start smoking and burning quickly. Do not stir during the melting process.
- Once the sugar melts, add juice of orange and lime. Stir and get all caramel pieces dissolved. Continue cooking on medium high heat for a minute or two until the juices reduce slightly.
- In a separate small bowl dissolve 1 TBSP of corn starch in 1 TBSP of water. (Make sure you do this in a separate bowl. Dissolving corn starch in a small amount of water before adding to the sauce will ensure clumps do not form in your sauce.)
- Add a pinch of salt and 2 shots of brandy. Stir.
- Now here’s the fun part. Set the brandy on fire. Let the brandy burn off.
- Once the fire goes out. Stir again. You should have a thick caramel orange sauce.
- One at a time add a folded crêpe back to the pan and coat with the thick glaze.
- Plate by topping crêpe with left over glaze and zest. Serve with sliced oranges and a little powdered sugar.
