Crêpe Suzette

 

The Chef at the Café de Paris, presents his secret recipe for the classic Crêpe Suzette.  

Crêpe Suzette Café de Paris style Crêpe Suzette

Jean-Claude Brugel – Café de Paris

 

 

Servings: 4

 

Ingredients

- 150 g flour

- 150 g sugar 

- 2 g finely ground salt 

- 4 whole eggs 

- 0.5 L milk 

- 1 vanilla bean

- 3 cl curaçao liqueur 

- 100 g + 50 g butter 

- 10 cl orange juice

- 5 cl lemon juice

- 1 orange 

- 1 lemon 

- 8 sugar cubes

- 10 cl Grand Marnier 

- 3 cl cognac 

 

Preparing the crêpe batter:

- Mix the flour, salt, sugar, eggs, vanilla, curaçao and milk.

- Sprinkle with orange and lemon zest.

- Whip until the batter is smooth and even.

- Strain with a conical strainer.

- Let the batter rest for 1 hour.

 

Cooking the crêpes:

- Melt the butter and cook until it is golden brown then add to the batter.

- Grease the hot pans and cook 30 seconds on each side until lightly golden brown.

 

To finish:

- Wash the citrus fruits and rub the sugar cubes on them.

- Melt the butter and sugar cubes in a pan and caramelise.

- Dilute with lemon juice and orange juice.

- Place the crêpes in the juice and soak, then fold into quarters.

- Add cognac and Grand Marnier.

- Flambé and sprinkle with sugar.

- Plate.

 

Book your table at the Café de Paris to discover all our delicious recipes at : (377) 98 06 76 23 or (377) 98 06 76 24.