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Classic Crêpes Suzette with a Colorful Twist

Why It Works

Using both cooked carrots and carrot juice in the crêpe batter not only creates a striking orange color but also imparts a subtle sweetness to the dish. The use of a blender makes for a smooth batter in under a minute, adding to the ease of preparation. Additionally, the traditional orange sauce balances the earthiness of the carrots, ensuring the flavor remains vibrant rather than too vegetal.

Carrots often find their way into savory dishes such as salads and soups; however, when it comes to desserts, they bring a delightful hint of sweetness that pairs well with other baking essentials like honey and vanilla. One innovative method of incorporating carrots into desserts is through an inspired recipe that blends classic French cuisine with a twist. Crêpes Suzette, typically served with a flambéed orange sauce, transform beautifully with the addition of carrots.

The original technique has been adapted by chef Craig Ruff from Birmingham, Alabama, who embodies a fresh take on this cherished dessert. Each crêpe is enveloped in a rich, bittersweet orange sauce, enhanced by the inclusion of both cooked and juiced carrots in the batter, which can be prepared swiftly using a blender. Although it’s common to let crêpe batter rest to achieve tenderness, both Ruff and I have found minimal difference in texture, allowing for a quicker preparation process without compromising quality.

Incorporating cinnamon into both the batter and the orange sauce lends a warm, spiced flavor that complements the natural earthiness of the carrots, making this dish a visually stunning and delicious alternative to traditional crêpes Suzette.

Recipe Overview

This updated crêpes Suzette recipe swaps traditional ingredients for an everyday element, carrots, to elevate the dish’s flavor and presentation.

Ingredients for the Crêpes:

2 medium carrots (about 3 ounces each), peeled and coarsely chopped (approximately 1 1/2 cups chopped)

1 tablespoon tap water

2 large eggs

1 1/2 cups carrot juice

4 1/2 ounces all-purpose flour (about 1 cup)

1 1/2 ounces unsalted butter (about 3 tablespoons), melted, plus more for the skillet

2 teaspoons granulated sugar

1 teaspoon kosher salt

1/4 teaspoon ground cinnamon

Ingredients for the Orange Sauce:

4 ounces unsalted butter (about 8 tablespoons)

1 teaspoon orange zest and fresh juice from 2 medium oranges

1 3/4 ounces granulated sugar (about 1/4 cup)

1 cinnamon stick (2 inches)

1 ounce orange liqueur (such as Grand Marnier or Cointreau)

1/2 ounce cognac (about 1 tablespoon)

Optional: Vanilla ice cream, for serving

Preparation for the Crêpe Batter

Step 1: In a medium bowl, combine carrots and water. Cover with a heat-proof plate and microwave on high until tender, about 3 minutes. Drain the carrots and refrigerate until cool, approximately 10 minutes.

Step 2: In a blender, combine eggs, carrot juice, flour, melted butter, sugar, salt, cinnamon, and cooled carrots. Blend until smooth, around 30 seconds, then transfer to a measuring cup.

Step 3: Heat a nonstick skillet or crêpe pan over medium heat. Lightly brush with butter, then reduce the heat to medium-low. Pour about 1/4 cup of batter into the pan, swirling to cover the bottom evenly.

Cook the crêpe until the edges begin to brown, about 30 to 45 seconds. Flip with a spatula and cook the other side until lightly browned, about 10 to 15 seconds. Transfer to a baking sheet and fold into quarters. Repeat with the remaining batter, buttering the skillet as needed.

Preparation for the Orange Sauce

Step 4: In a large skillet, melt butter over medium heat. Add orange zest and juice, sugar, and the cinnamon stick, stirring to combine. Allow the mixture to come to a simmer and cook until slightly thickened, reducing by about one-third, approximately 8 to 10 minutes. Lower the heat.

Step 5: Dip each folded crêpe into the sauce, ensuring both sides are coated, then place it back in the sauce. Continue with the remaining crêpes.

Step 6: Stir in the orange liqueur and cognac. Carefully ignite the sauce using a long-handled lighter, shaking the pan until the flames die out. Discard the cinnamon stick. Serve the crêpes immediately drizzled with the sauce.

Special Equipment

Microwave, colander or fine-mesh sieve, blender, nonstick skillet or crêpe pan, long-handled lighter.

Make-Ahead and Storage

The crêpe batter can be prepared up to 24 hours in advance. Cooked crêpes may be stacked with parchment paper in between and tightly wrapped in plastic, then stored in the refrigerator for up to 3 days. However, crêpes should be served immediately once they are sauced.

Source
www.seriouseats.com