Cooking Classics: Crêpes Suzette

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The Technique

Crêpes Suzette

Crêpes Suzette is a classic French dessert generally served tableside that is flambéed just before plating. This technique caramelizes the components instantly creating a rich, buttery-sweet orange sauce that is a bit more complex to an otherwise simple notion. One story claims the dessert was developed by accident in the late 1800’s for the Prince of Wales when the cordials caught fire & the dish became an immediate success. Crêpes Suzette is incredibly easy to prepare & truly the choice is yours as to whether you wish to ignite the dessert or not. It’s quite wonderful both ways. Learn how to make this culinary classic in your very own kitchen.

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickMiniature Crêpes Suzette
makes 6 servings

1/3 cup butter
1 tsp orange zest
1/2 cup freshly squeezed orange juice
1/4 cup sugar
1 tablespoon honey
2 Tbsp Grand Marnier
30 {2 1/4-inch} Buttermilk-Cornmeal Crêpes
Garnish: Orange rind

Bring the butter, the orange zest, the orange juice, the sugar & the honey to a boil over Medium-High heat in a small saucepan. Cook 1 minute or until slightly thickened. Remove from the heat & add the Grand Marnier giving it a good stir. Add the crêpes to the mixture, in batches, & let stand a minute or so to soak in the sauce. Remove the crêpes with tongs & transfer to dessert plates. Garnish, if desired.

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickButtermilk-Cornmeal Crêpes 
makes about 32 {2 1/4-inch} crêpes

1/3 cup all purpose flour
1 Tbsp plain yellow cornmeal
A pinch of kosher salt
1/3 cup buttermilk
3 Tbsp hot water
2 Tbsp melted butter
1 Tbsp honey
2 eggs
A smattering of butter

Place all of the ingredients in a medium bowl. Whisk them together until completely smooth. Let stand 30 minutes. Heat a small non-stick skillet over Medium heat with a smattering of butter. Portion 2 teaspoons of the mixture per crêpe into the skillet. A small spring release disher works well for this task. Cook, in batches, about 1 minute or until the surface forms a skin & the edges are golden on the bottom. Flip the crêpes & cook an additional 15 to 20 seconds. Remove the crêpe & place over a wire rack. Repeat the process with the remaining batter.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Crêpes Suzette

Crêpes Suzette is the perfect dessert to offer with a traditional menu of beef, potatoes & a side of spring peas.The crêpes may be prepared up to two days in advance when planning to serve it for guests. The sauce will warm them instantly just before plating. 

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 1

Place all of the ingredients in a medium bowl. 

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-Alabama1a

Whisk them together until completely smooth. Let stand 30 minutes. 

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 2

 Heat a small non-stick skillet over Medium heat with a smattering of butter. Portion 2 teaspoons of the mixture per crêpe into the skillet. A small spring release disher works well for this task. Cook, in batches, about 1 minute or until the surface forms a skin & the edges are golden on the bottom. 

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-Alabama2a

 Flip the crêpes & cook an additional 15 to 20 seconds. Remove the crêpe & place over a wire rack. Repeat the process with the remaining batter. 

Rebecca-Gordons-Buttermilk-Crepes-Suzette-Buttermilk-Lipstick-Southern-Entertaining-Cooking-Baking-Tutorials-Southern-Hostess -Cooking-Baking-Tutorials-Spring-Party-RebeccaGordon-Publisher-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 3

Bring the butter, the orange zest, the orange juice, the sugar & the honey to a boil over Medium-High heat in a small saucepan. Cook 1 minute or until slightly thickened. Remove from the heat & add the Grand Marnier giving it a good stir. Add the crêpes to the mixture, in batches & let stand a minute or so to soak in the sauce. Remove the crêpes with tongs & transfer to dessert plates. Garnish, if desired. 

The Tune
“I Wished On The Moon” Billie Holiday 

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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