Crêpes Suzette

***RECIPE, SERVES 2***

For the batter

1 egg
1/2 (120mL) cup milk
1/3rd cup (40g) flour
1 tablespoon of butter (plus more for the pan)
1 teaspoon sugar
pinch of salt
splash of vanilla

For the sauce

1/3 cup (65g) sugar
3 tablespoons butter
1 orange
1 lime or lemon
Grand Marnier or other spirit
pinch of salt if your butter isn't salted

Vanilla ice cream for garnish

To make the crepe batter, melt the tablespoon of butter, combine with the sugar, salt, vanilla and egg, then whisk smooth. Whisk in the flour until smooth, followed by the milk (this order helps you get the smoothest batter possible). Refrigerate for at least 20 min before cooking.

Heat a 10-inch nonstick pan until butter foams readily in it — wipe the butter all around with a towel to leave a thin layer in the pan. Pour in just enough batter to get the thinnest layer possible all over the bottom of the pan. When solid, flip to cook the other side until it looks done. You should have enough to make four crepes, and you can make these in advance.

To make the sauce, zest the orange before you cut it in half for juicing. Switch to your widest pan that is NOT nonstick, sprinkle in the sugar in an even layer and turn the heat on high. Let the sugar melt and caramelize until it's just barely golden (darker will taste bitter) and take it off the heat.

Carefully melt in the butter, juice in the orange, and top off with a big slash of Grand Marnier. Turn the heat back on (if you're using gas I suggest a controlled ignition of the alcohol, per the video), stir to deglaze the pan and get everything dissolved, then reduce until syrupy.

Turn off the heat and finish the sauce with a pinch of salt if your butter wasn't salted, the reserved orange zest and a squeeze of lemon or lime juice.

Coat each of the crepes in sauce as you fold them into quarters and leave them in the pan. (You can hold them this way for about a half hour with little degradation in quality.) Turn the heat back on to reheat the whole dish, if necessary.

Use a spatula to scoop the crepes out two to a plate. Top with ice cream and the extra sauce in the pan.

[funakfunak]

Man, Adam goes through those mattresses like a madman

[hippie_]

Important detail. The spitting caramel is a BIGGER deal then just your average hot pan sizzling some oil. Sugar gets to insanely high temperatures and sticks to the skin, you can get some truly ghastly burns if you aren't careful.

[labandedancefing]

I am french which makes me absolutely not an expert in any way except for recommanding everyone to try this recipe, thats one my favourite desert and its really nice to see your take on it

[FishareFriendsNotFood]

As someone who has been doing nothing but eating my feelings this week, I can't wait to binge this standing up in my kitchen in my bathrobe at 3 AM at some point this weekend.

[AM-hfkk]

Best signoff ever! "Don't light yourself on fire...

[Saix]

For the dark part of the crêpe that gets unflexible for when it cools down, what we do (or at least my family does) in France when it's the time for crêpes, we usually make quite a lot of them, and you stack them all in a pile on plate and put like a damp towel (doesn't even have to be damp) over it. We don't eat them all at once, and the darker ones as they steam and cool down will be flexible, and when you finish all the crêpes you made (making a lot of them takes time) it shouldn't be a problem. If they were very dark and thin, they will at the very least be flexible for when you'll eat them at the time after that (if you've made them at lunch, they'll for sure be pliable for dinner). In my family they're more of a sweet treat (but they can be savory) for the Chandeleur (not the guy in Friends) so it's less of a fancy dessert than Crêpes suzette but I honestly think they're better than all the pancakes I tried and I think it's really worth trying ! Also a bit of lemon zest in the batter makes a big difference if you like the taste of lemon

[phlipschnodt]

I love to see more old-school Ragusea vids. Keep it up!

[anitatavoosi]

As someone that struggles with audio processing, I am so grateful that the subtitles are back. Thank you!!

Edit: Not a robot, just autistic...

[my_granny]

"Don't light yourself on fire!"

As someone who works in a decidedly unfancy restaurant, I've said those words of wisdom to my coworkers before. (though, since our equipment is SUPPOSED to avoid open flames, mostly they get "Don't burn yourself!" (there's no accounting for when the toaster demands burnt offering))

[thedracophile]

One tip I use when making crepes is to use a ladle to move the batter into the pan. Find out how full to fill your ladle to make the best coverage, my ladle is about 3/4 full.

[projectarduino]

Thanks so much for actually writing the recipe down! I love to put them in my notes for use later and this makes it so much easier.

Not everyone does it and I am thankful when they do.

[ibnibz]

I have been looking for a good, home adapted crêpe suzette for ages. As always, Adam's timing is impeccable.

[richardellinghaus]

This is a great recipe very traditional. I always recommend cranking up the heat at the end to get crispy bits and even burn a little bit of the sugar to get it all glassy on the bottom. The soft crepes with burnt crispy sugar gives you an amazing texture like creme brulee and different layers of flavor.
Heterogeneity amirite?

[Nikki]

I reflexively flinched when he grabbed the crepes with his hands. I burned myself frying gnocchi last year and now make every effort to keep my skin as far from the heat as I can.

[byobge]

Still the king of segue-to-ad, undefeated!

[IheartDogs]

I successfully baked an artisanal loaf of bread by following along with your video where you used your senses to determine how much of each ingredient to use. The wooden spoon was genius. I perused your video library and just subscribed. I find that your instructions are akin to Alton Brown's, only easier. You seem to "get" what it's like being an average person who wants to prepare tasty meals without unnecessary fuss & muss. I had given up on making my own bread; now I find it enjoyable! I'm excited you cook more than just bread. Thank you.

[opxreal]

oh look! May favorite food channel put out another stellar video.

[charliemarciano]

Frenchman here, been making crêpes at home for years. My advice is to 1/ rest your batter overnight or at least an hour, 2/ put a lot of batter in your hot pan and pour the excess out back in the bowl immediately when you've covered the whole pan, and 3/ pile up and cover your crêpes with a lid to keep them soft.

[Nilejavxip]

this is the pancakes 301 i've been waiting for

[wordytoed]

Consider me most intrigued! TIME FOR LIGHTNING!