This crepes suzette recipe has a little twist that is tres magnifique

When the classic dessert arrives at the restaurant table, the flambe moment gets heads to turn. In reality, it is the perfectly composed bite from a well-balanced crepes suzette recipe that is truly memorable. This version has a slight twist which has everyone taking notice.  

Whether the original crepes suzette was a happy accident or a stroke of genius does not matter. What might have been once a dessert for royalty is more than a bougie treat that requires a delicate hand.

The heart of the recipe is quite simple. The delicate, thin crepe is flavored with zesty, sugary sauce. For anyone who has mastered preparing a crepe, modifying the sauce has become the new mark of culinary creativity. From swapping the liqueur for the flambe to adding additional ingredients for layered flavor, there are plenty of ways to modernize the classic French recipe.

Recently, Chocolove’s Master Chocolatier Chef Patrick Peeters has shared a special recipe that blends traditional and innovative. For people who adore the combination of chocolate and orange, it is sweet perfection.

As Chef Patrick shared, “I love this dish because it merges the traditional charm of Crepes Suzette with a delightful dark chocolate Chocolove twist, along with refreshing notes of zesty orange, on theme for a Parisian summer. It’s both sophisticated and indulgent and is sure to elevate your viewing experience. The key is to keep your crepe batter thin and be careful not to overheat your chocolate. If you want to take it up a notch, flambe the finished product with Grand Marnier for a delightful liqueur finish.”

Here's how to make the Crepes Suzette with Chocolate Orange Sauce

Crepes Ingredients:

2 Large egg

¾ Cup all purpose flour

½ Whole Milk

1/8 Teaspoon salt

½ Tablespoon granulated sugar

½ Cup water

2 Tablespoons melted butter

Extra butter for the pan

Mating the Batter

Whisk together the flour, sugar, and salt.

In another bowl, whisk together the milk, water, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.

The batter should be thin, about the consistency of heavy cream. If it's too thick, add a bit more milk

Cooking the Crepes

Heat a 6-inch non-stick skillet over medium heat and lightly butter it.

Pour about ¼ cup of batter into the skillet, swirling to coat the bottom evenly. The batter should spread easily, creating a thin layer.

Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.

Flip and cook for another 30 seconds to 1minute. Remove crepe from heat and stack on a plate or baking sheet.

Repeat with the remaining batter.

Melting the Orange Chocolate

Break up the squares of an Orange Peel in Dark Chocolate bar into a microwave-safe bowl.

Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Orange Peel pieces will appear. This should take about 1 minute total.

Be careful not to overheat the chocolate.

Set aside to cool slightly

Orange Chocolate Sauce for the Crepes Suzette

Ingredients:

1 Bar Chocolove Orange Peel in Dark Chocolate (3.2oz)

2Oranges

½ cup Orange Juice

¾ cup Butter

1/3 cup Sugar, granulated

1 Tablespoon Orange Zest (optionally, reserve some for garnish)

4 Tablespoons Grand Marnier (optional)

Making the Orange Chocolate Sauce

In a sauce pan, melt butter and stir in the orange juice, orange zest, and sugar

Bring to a low boil over medium heat.

Reduce and let simmer for about 10 minutes or until syrup consistency.

Cut segments of 2 oranges, remove peel and pits.

Add the orange segments to the pan with the orange butter sauce and allow to warm

Assembling the Crepes Suzette

Spoon melted chocolate over the crepes and then roll crepes or fold into quarters

Add the crepes to the pan with the orange butter, spoon orange butter over crepes and allow crepes to warm up in pan for 3-4 minutes

Remove the crepes from the pan onto a serving dish and pour the remaining orange butter sauce and orange segments over the crepes

Spread a generous drizzle of melted orange chocolate over each crepe

Optionally, garnish with orange zest

Optional Flambéing:

If using, add the Grand Marnier to the pan and cook for another minute.

Remove from heat.

Carefully pour the warmed liqueur over the crepes

Using a long lighter, carefully ignite the liqueur.

Let the flames burn off, which should take about 30 seconds to 1 minute

While the sauce recipe is intended for the crepes, it can be used in other recipes, too. From a simple topping for an ice cream or a cake, there are plenty of ways to spoon this bright, sweet sauce