Crêpes Suzette with Mascarpone Cream
Our family loves crêpes and it’s our dessert of choice on any occasion. While looking for ideas on what to make for a dessert for our family dinner last week, crêpes Suzette kept coming up as a suggestion. At first, we were a bit intimidated because lighting anything on fire in a kitchen seemed like it could quickly turn into a disaster, but after a first successful try and all eyebrows intact, we realized it was not that bad. We added mascarpone cream as our twist to the recipe, and we thought it complemented perfectly the citrusy and sweet flavors. We hope you enjoy the recipe and let us know if you tried it!
Prep time: 5 min
Cooking: 1 hour
Chilling: 2 hours
Mascarpone Cream
This step takes the most time but it's easy to make.
Here is what you need:
Ingredients
3 egg yolks
6 tbsp (75g) sugar
⅓ (75 ml) cup milk
1 cup (250g) of heavy cream
½ pound (250g) of mascarpone cheese
Splash of vanilla extract
Directions
Whisk egg yolks and sugar together in a medium saucepan until well blended. Add milk and cook over medium heat. Stir constantly until the mixture comes to a boil.
Note: you can add the mixture to a bowl that is heat resistant and cook it on the steam of boiling water in a pot. This will prevent the mixture from burning if you leave it unsupervised.
Once cooked, put it aside and let it cool down. Once cooled, cover tightly and refrigerate it for 1 to 2 hours.
In the meantime, soften mascarpone cheese with a mixer and add vanilla extract.
In a separate bowl whip heavy cream until peaks form.
Once the egg mixture is cooled, add it to the mascarpone cheese and whip it all together with a mixer until well combined. Once combined, slowly add whipped heavy cream and fold it in. When it’s all combined, cover tightly and leave it in the fridge until serving.
Crêpe Suzette Recipe
Ingredients
Crêpe Batter:
1 cup (250g) all-purpose flour
2 large eggs
½ cup (125ml) milk
½ cup (125ml) water
2 sunflower oil
Orange-Butter Sauce:
Freshly squeezed orange juice from 4 oranges
Zest from 1 orange
½ cup (100 g) of sugar
½ cup (120g) of butter
1.5 oz (45ml) of cognac, Grand Marnier or other alcohol of choice
Directions
Whisk eggs. Then add two tablespoons of flour until combined. Gradually add a little bit of milk and a little bit of flour. Once you use all of the flour and milk add water a bit at the time. Once done, add oil and mix well.
Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter into the pan, using approximately 1/4 cup for each crêpe. Tilt the pan in a circular motion so the batter coats the surface evenly.
Cook until the top of the crêpe is not wet anymore. Once the edges start curling up, you can flip the crepe. Once flipped, cook for one more minute and take it off the pan.
When you finish cooking all your crêpes, you can make the sauce.
In the same pan add two tbsp of butter and sugar. When it turns into a light brown color then add enough orange juice to cover the bottom of the pan. Let it simmer for 2-3 minutes and add a little bit of orange zest. Fold two crêpes in a triangle and add them to the pan with the orange sauce. Baste the crêpes and add a splash of your alcohol of choice. Take a lighter and burn the alcohol in the pan. Once all the alcohol is burned, crêpes are ready to serve.
Add crêpes to your favorite plate and add a scoop of mascarpone cream on top and decorate it with orange zest, mint, edible flowers, or whatever you like.
Bon appétit!
