Recipes

“Suzette” crepes or the… “accident” of a crepe! One of the most beautiful and delicate desserts of French Cuisine, a truly delicious dessert with a wonderful aroma and taste!

Read the full recipe below

Ingredients:

Crepes:
100g all-purpose flour
250g milk
1 pinch of salt
15g sugar
3 eggs
100g clarified butter
Suzette sauce:
30g white sugar
1 orange
1 tsp orange peel powder
80g butter
60g granulated sugar
250ml orange juice
3 tbsp lemon juice
Plating:
Roasted almond fillet
GARDEN TALES Orange Jam
Grand Marnier
Brandy

Let’s get started!

Beat the eggs and milk in a bowl. Add the sugar, salt and finally the flour and mix until you have a smooth porridge. Sieve our mixture for any husks and balls of flour that have not dissolved. Leave for at least 1 hour in the refrigerator.

Heat a non-stick pan over medium heat and, once hot, drop in a spoonful of the clarified butter, swirling the pan around to cover the entire surface, then removing the excess.

Using a spoon as a “guide”, we pour the dose into the pan turning in a circle so that the bottom is covered evenly with our porridge.

As soon as one side is cooked, we turn our crepe to cook on the other side as well.

After it is cooked on both sides, we place it on a plate and continue the process until our mixture is finished. We can fearlessly stack our crepes on top of each other.

Suzette sauce:
Rub the sugar onto the orange to extract the oils and then mix the flavored sugar with the orange powder in a bowl and set aside.

Melt the butter in a pan, add the flavored sugar, the orange and the lemon juice and let them boil over low heat. We keep our syrup warm, off the heat.

Plating:
We take the crepes one by one, put a small spoonful of the orange GARDEN TALES jam, fold them in half and again in half. We leave them aside.

In a smaller pan, add 3-4 tablespoons of our sauce, 3 of our crepes and let it boil. Pour some of the Grand Marnier and Brandy, wait for the alcohol to evaporate and turn our crepes carefully in our sauce.

We are careful not to overcook our sauce and it “sets” too much, because it may burn. If we see that we do not have enough moisture, we add a couple of spoons of our original hot sauce.

Place them on a plate, garnish with roasted almonds, a little orange zest and pour over our sauce.

Enjoy!

*This recipe was created by Chef Panagiotis Koutsouvelis for Imaret Hotel
**Photography by Yiannis Gouzidis