Sourdough Crêpes Suzette, adding a little tang to a perfect light dessert that is not overly sweet or too rich. The prefect light dessert for any dinner party.
What are Crêpes Suzette:
Crêpes Suzette have always been seen as a traditional French classic. Folded pockets of crêpes (French pancakes/pannekoek) dressed with and soaked in a delicious orange sauce. There are many different variations of this classic, and everyone has their little spin on the classic. But no matter the variation, Crêpes Suzette are absolutely delicious. There is just something about fluffy crêpes in a delicious sweet and zesty orange sauce.
I was inspired to try out a version of Crêpes Suzette, after watching a Bon Appétit video where Claire Saffitz made sourdough Crêpes Suzette. What a great idea, to add sourdough to a crêpe mix and to use them in Crêpes Suzette, that’s absolutely genius. I made my own version of the sourdough crêpes and then loosely followed her method for making the sauce and putting the dish together.
Making sourdough crêpes is genius in itself, such a great way to make use of sourdough discard. I frequently have sourdough discard from feeding my sourdough culture. I hate just throwing it away and am always looking for ways to use up the discard. So every recipe I find where I can use sourdough discard is fantastic. For my crêpes I basically made a traditional crêpe recipe and simply added the sourdough starter. It added a wonderful tang to the crêpes and also leavened them a bit, making them a bit fluffier.
But you can easily leave out the sourdough starter and just make normal crêpes with this recipe. You can also use your own pancake/pannekoek recipe if you prefer. Crêpes and pannekoek are very similar, crêpes are just a bit lighter and crispier than traditional pannekoek. But traditional pannekoek will work perfectly fine for the Crêpes Suzette.
How to make sourdough Crêpes Suzette:
Making sourdough Crêpes Suzette really isn’t tricky at all. You make your sourdough crêpe batter, allow it to ferment at room temperature for 3 hours and then allow it to chill overnight in the fridge. Then whenever you’re ready to bake your crêpes the next day, you give it a quick mix, get your pan ready and bake your crêpes. Once you finish baking all your crêpes, you can start with the ‘Suzette’ part of the recipe.
Making the orange sauce:
Get all your ingredients ready for the sauce, then make the butter, sugar, and citrus zest mix, and start putting the crêpes and sauce together. First you have to caramelise each crêpe in a hot pan with a little bit of the butter, sugar, and citrus zest mix, and a splash of fresh orange juice. Make sure you coat each side of each crêpe with the caramelised orange butter and juice mix. After caramelising each crêpe, fold it into quarter pockets. Once you have all the crêpes caramelised and folded, you can move onto making the sauce. You combine all the remaining ingredients except the orange liqueur and brandy, and allow it to simmer and reduce. Once the sauce has reduced and thickened, add the orange liqueur and allow it to infuse into the sauce. Lastly add your brandy, flambé if you’re feeling adventurous, and pour over the crêpes. Et voila.
A few tips:
- You can leave the sourdough out of the crêpe recipe if you don’t have any sourdough.
- If you leave out the sourdough, you can use the crêpe batter immediately or you can refrigerate it until you are ready to use it.
- The crêpes can be made well in advance, even the day before. Just allow the crêpes to cool completely, cover and refrigerate until you are ready to use it.
- Make sure to use soft room temperature butter for the butter, sugar, and citrus zest mix and make sure to mix in well.
- When caramelising the crêpes, work fast. Use your fingers to swish the crêpe through the sauce on both sides. The ‘uglier side’ of the crêpe should go in first. When folding the ‘good/prettier side’ should be on the bottom of the pan. Use two heat resistant silicone spatulas to fold the crêpes into quarters.
- Arrange the crêpes on the plate you wish to serve them on as soon as the crêpes come out of the pan (after caramelising), because the crêpes will break and be difficult to handle once they are cool.
- Pour the sauce over immediately while it is still hot.
Sourdough Crêpes Suzette
- 2 large eggs
- 1 large egg yolk
- 125 g milk (1/2 cup)
- 125 g water (1/2 cup)
- 125 g sourdough starter (fed or discard)
- 8 g white sugar (2 teaspoons)
- 4 g fine salt (1 teaspoon)
- 55 g cake flour
- 30 g corn flour
Crêpes Suzette Sauce:
- 150 g butter (softened)
- 200g g caster sugar
- finely grated zest of an orange
- finely grated zest of half a lemon
- 2 tbsp orange zest (extra – for decorating)
- 400 ml fresh orange juice
- 4 or 5 fresh orange slices
- 30 ml orange liqueur
- 30 ml brandy
- Whisk the eggs, oil, milk, water, and sourdough starter together. Add all the dry ingredients and mix well.
- Cover the bowl or jug with cling film and allow to ferment at room temperature for 3 hours. When the 3 hours are over, place the batter in the fridge and refrigerate overnight.
- The next day take the batter out of the fridge, the fat might have split from the rest of the batter. No problem just give it a good mix with a whisk.
- Lightly oil a frying pan (24-26cm), place on a very high heat and allow to heat up.
- Using a soup ladle, add about 1/4 cup of the batter into the pan while swirling the pan around in a circular motion with the other hand. Try to allow the batter to fill the whole bottom of the pan. Fill in any small holes with small drops of the batter. Place the pan back on the heat.
- Once the pancake no longer has anymore visible wet batter, flip the pancake over (using a thin spatula/egg lifter) to cook the other side. The other side should cook for about 8-10 seconds. Flip the pancake out onto a clean plate and resume baking the pancakes until all the batter has been used.
Crêpes Suzette Sauce:
- Add the caster sugar and finely grated lemon and orange zest to a bowl and rub the zest into the sugar with your fingers. Then add the softened butter and mix together well.
- Measure out all your other ingredients to have it all ready once you need it.
- Heat a large frying pan (30-35 cm) over a high heat, add a teaspoon of the butter and sugar mix to the pan and add a splash of the orange juice. Allow it to mix and caramelise.
- Working carefully, use your fingers and grip the top of a crêpe swish the 'bottom side' of the crêpe in the caramelised liquid and place the crêpe 'top side' down into the pan. Using two spatulas fold the crêpe in half, and then fold it in half again. You should have a quarter pocket folded crêpe. Carefully place it onto your serving platter.
- Do the same with the rest of the crêpes.
- Once all crêpes have been caramelised and folded. Add the remaining butter and sugar mixture, orange juice, decorative zest, and orange slices to the pan. Allow to come to a simmer, simmer for 3-5 minutes. Then add the orange liqueur, allow to simmer for another minute. Lastly add the brandy to one side of the pan, tip the pan to flambé on the gas stove or set alight using a long lighter. This burns up the alcohol, it's not essential it's just exciting. If you don't flambé you can just let it simmer for another minute.
- Once your sauce is ready pour it over the crêpes. Serve warm with vanilla ice-cream, whipped cream, or double cream yogurt.