Flambéed fruits are often used as an accompaniment or variation in desserts like Crêpe Suzette. Common choices for flambéing include bananas, apples, or berries, sautéed in butter and sugar before being doused in a spirit, such as rum or brandy, and set alight. The flambé technique adds excitement to the dining experience!
Years ago I was dining at Paul Bocuse with some colleagues and one ordered a flambé served over rum raisin ice cream. He let me taste and it was amazing.
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Crêpe Suzette is a classic French dessert made of delicate crepes with a rich orange-based sauce, often flambéed for an added flair. Traditionally, the crêpe are made from a batter of flour, eggs, milk, butter and a touch of sugar. (see 'Beginner's Crêpe recipe). The dish is said to have originated in the early 20th century, attributed to a young chef, Henri Charpentier, who prepared it for the Prince of Wales. The dish was named after a young woman, Suzette, who was present during the meal.
The signature sauce for Crepes Suzette typically includes orange juice, orange supremes, orange zest, sugar, butter, and sometimes liqueurs such as Grand Marnier or Triple Sec. Once cooked, the crepes are folded into quarters and plated, then generously drizzled with the flavorful sauce. For a dramatic presentation, the dish is often flambéed at the table, where the liqueur is ignited, creating a beautiful burst of flames that enhances both the visual appeal and the flavor profile of the dish.
Prep Time: 2o min
Cooking Time: 20 min
Yield: 2 portions
Ingredients for Crêpes
8 ea Crêpes
1/2 stick Butter, lightly salted
3 Tbsp Granulated Sugar
1 Tbsp Orange zest
1 1/2 C Grand Marner
3 Tbsp Butter, lightly salted
1/2 Cup Fruit (Berries, Bananas, Orange supremes, etc...)
garnish Powdered Sugar/Whipped Cream
How to Prepare Crêpes
Step 1
Heat your pan;
Add butter, sugar and orange zest, stir with a wooden spoon at medium heat until sugar melts into the butter. (about 3 minutes)
Move the pan off of the flame, add the Gran Marnier and slowly move the pan back above the flame-it will flame up for a few minutes as the alcohol burns. Be careful...
Step 3
Add a little more butter to the crêpes pan. Taste and adjust to the sweetness you prefer.
Place one crêpe into the delicious sauce, flip and fold in half.
Fold in half again (quartered) and place onto a plate. Repeat, serving 4 quarters per
Add the fruit and heat for a minute to warm, spoon over the crêpes and enjoy.
