D'Open Kitchen

COOKING FOR THE SOUL

Crepe Suzette

Name: Crepe Suzette
Ingredients: 150 g Plain Flour; 3 Eggs; 375 ml Milk; 75 g Butter (Melted); 2 tbsp sugar; Pinch of Salt; 50 g Butter (Extra for Greasing Pan); 3 tbsp caster sugar; 100 ml freshly squeezed orange juice (2 oranges); zest 1 orange; 1 tsp lemon juice; 50 g unsalted butter

Recipe by

Trish yee

In my culinary explorations, Crepe Suzette holds a cherished spot as a dish that exudes both elegance and flair. As I whip up this classic French delight, memories of swirling pans and the aroma of caramelized sugar fill my kitchen. Imagine delicate crepes, thin as a whisper, adorned with a luscious orange-infused sauce that's set ablaze for a touch of drama. Each bite is a dance of textures – the tender crepe, the burst of citrus, and the indulgent caramel. Served warm and decadent, Crepe Suzette isn't just a dessert – it's a piece of culinary theatre and a tribute to the pleasures of taste and presentation. Whether enjoyed with a flourish at a celebratory dinner or savored on a leisurely afternoon, this dish promises to transport you to the heart of a French bistro, offering a taste of sophistication and a dash of culinary spectacle in every sumptuous bite.

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Course Dessert

Cuisine French

Ingredients

Batter:

150 g Plain Flour
3 Eggs
375 ml Milk
75 g Butter Melted
2 tbsp sugar
Pinch of Salt
50 g Butter Extra for Greasing Pan

Sauce:

3 tbsp caster sugar
100 ml freshly squeezed orange juice 2 oranges
zest 1 orange
1 tsp lemon juice
50 g unsalted butter

Instructions

In a large mixing bow, incorporate the flour and eggs one and a time then, slowly splash the milk and whisk until smooth.
Whisk through your melted butter and pinch of salt.
Sieve and/or knock the mixture to ensure they are no lumps and it is bubble free.
In a large flat fry pan on medium high, melt a little butter at the bottom, then ladle in a large spoon of batter. Flip/toss until golden coloured.
To make the sauce, heat sugar and orange juice in a frypan until dissolved and let it bubble for a few minutes. Then add in cold diced butter.
Serve your crepes with sauce.

SAUCE

Add the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
Immediately add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest and return the pan to a low heat to re-melt the caramel into the liquid.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.