Romain Avril's Crêpes Suzette Romain Avril's Crêpes Suzette

Romain Avril's Crêpes Suzette | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

This fresh spin on a classic dessert is inspired by chef Romain Avril of Toronto's Lavelle restaurant (he uses matcha green tea powder in his).

  • Prep time 1 hour
  • Total time 1 hour & 30 minutes
  • Portion size 16 servings

Ingredients

Sake-Soaked Oranges:
  • 2 tablespoons sake
  • 1/4 cup granulated sugar
  • 4 oranges , segmented
Crêpes:
  • 2 cups alI-purpose flour
  • 1/4 cup granulated sugar
  • 3 teaspoons matcha powder (optional)
  • 2 cups 2% milk
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 tablespoons unsalted butter , melted
Suzette Sauce:
  • 1 1/3 cup granulated sugar
  • 1/4 cup water
  • 1 cup orange juice
Assembly:
  • 1/4 cup orange-flavoured liqueur

Method

Sake-Soaked Oranges: In large microwaveable bowl, combine sake with sugar. Microwave on medium until sugar is dissolved, 45 to 60 seconds. Add oranges; stir to coat. Set aside.

Crêpes: In large bowl, whisk together flour, sugar and matcha powder (if using). In separate bowl, whisk together milk, eggs and vanilla; pour over flour mixture, whisking until smooth. Strain through fine-mesh sieve into clean bowl; cover and let stand at room temperature for 30 minutes.

Heat 8-inch nonstick skillet or crêpe pan over medium-low heat; brush lightly with some of the butter. Pour scant ¼ cup of the batter into pan, swirling to coat bottom; cook, turning once when edge begins to curl, until light golden, 2 to 3 minutes. Transfer to plate; cover to keep warm. Repeat with remaining butter and batter.

Suzette Sauce: In heavy-bottomed saucepan, stir sugar with water over medium-high heat just until sugar is dissolved. Boil, without stirring, but brushing down side of pan with pastry brush dipped in water, until mixture turns light amber, 9 to 11 minutes. Remove from heat; averting face, stir in orange juice until smooth. Return pan to medium-high heat; cook, stirring occasionally, until mixture is reduced to 1 1/4 cups, 6 to 8 minutes. Transfer to heatproof bowl.

Assembly: In large skillet, heat Suzette Sauce over medium heat for 1 minute. Reduce heat to low; add 1 crêpe, turning to coat. Using tongs, fold crêpe into quarters; transfer to large serving platter or roasting pan. Repeat with remaining crêpes; top with drained Sake-Soaked Oranges. 

In small saucepan, heat orange-flavoured liqueur over medium heat for 1 minute; remove from heat. With long match or barbecue lighter, ignite; while flaming, pour over crêpes. When flame goes outs, serve immediately. 

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 32 mg
  • Sugars 19 g
  • Protein 5 g
  • Calories 183
  • Total fat 4 g
  • Potassium 116 mg
  • Cholesterol 54 mg
  • Saturated fat 2 g
  • Total carbohydrate 31 g

%RDI

  • Iron 7
  • Fibre 0.0
  • Folate 16
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6
  • Vitamin C 18
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Romain Avril's Crêpes Suzette

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