Recipes

Crepes Suzette in the Lodge Cast Iron Skillet

July 10, 2020

A delicious Crepe Suzettes recipe in your Lodge pan for breakfast, afternoon snack or dessert!

Crepe Suzette is a French dessert consisting of warm light crepes and Suzette butter - a simple mixture of butter, sugar, orange juice, zest and Grand Marnier flambéed into a sweet and tangy syrup.

Using a Lodge Cast Iron Skillet allowed us to make perfectly thin and light crepes with the tangy Suzette butter sauce. Thanks to the skillet's even heat distribution, the crepes formed a nice crust along the edge with just the right level of browning. The humble crepe has become one of the top desserts served in upscale restaurants so why not bring these delectable crepes into your home.

Ingredients:

Orange Butter

5 tablespoons unsalted butter, softened
5 tablespoons sugar, divided
2 tablespoons orange zest
2 tablespoons orange juice
¼ cup Grand Marnier
2 tablespoons brandy

Crepes

2 large eggs
1 cup whole milk
⅔ cup all-purpose flour
4 tablespoons melted butter, divided
1 tablespoon sugar
½ teaspoon salt

Method:

Crepes

Whisk together egg, milk, flour, 2 tablespoons melted butter, sugar, and salt until smooth.
Heat a 30cm Skillet over medium heat, 5 minutes. Brush the skillet with melted butter. Pour enough batter to coat the bottom of the skillet, approximately 1/3 cup.
Swirl the pan to coat the bottom with batter. Cook 1-2 minutes and flip. Cook 1 additional minute and remove to a cutting board.
Continue the process until the batter is gone.

Orange Butter

Blend butter, 4 tablespoons sugar, orange zest, and orange juice.
Preheat the oven to broil. Place one teaspoon of orange butter in the center of the crepe. Fold the crepe in half, and then in half again. Repeat with remaining crepes.
Return crepes to the skillet and sprinkle with remaining tablespoon of sugar. Broil until the sugar begins to caramelize, then remove from oven.
Heat brandy and Grand Marnier in a small saucepan over very low heat, 1-2 minutes. Remove from heat.
Carefully light the sauce mixture with a long-handled lighter and pour mixture over the crepes inside the skillet. Allow the flame to burn out completely. Serve after the flame has gone out.

Recipe source: Lodge cast iron