Level Up Your Brunch Game with Blood Orange Crêpe Suzette – A Kitchen Hoor’s Adventures

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Upgrade your brunch game with a delicious twist on a traditional French dish with this Blood Orange Crêpe Suzette.  It’s a burst of tangy sweetness in every bite!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

 

Crêpes are so delicious. Their delicate flavor and versatility makes them a fun and tasty dish. I’m going to tell you that crêpes aren’t as hard to make as you think. You don’t need a crêpe pan or that little wooden paddle thing. I speak from experience on this one. Because I made a crêpe cake roll that required a lot of crêpes. Not to mention a really old paleo recipe for crab crêpes.

 

To make crêpes you only need a blender, a good non-stick skillet, and a spatula. Oh, and a ladle. Yes. That’s it. The ingredients go in the blender and have a whirl. You spoon some into the pan and swirl it around quickly before it sets up and you flip it with the spatula. Easy peasy! As with all things, it just takes a little bit of practice. And with this delicious crêpe suzette you’ll want to practice making crêpes all the time!

 

 

History of crêpes and crêpe suzette

 

Crêpes claim to fame are a mistake of a housewife in the 13th century. The story goes that she accidentally dropped some porridge on a hot skillet. Back then you didn’t waste anything even happy accidents like this one.

 

Crêpe Suzette has two stories. One is an accident of a 14-year-old assistant waiter that accidentally allowed the liqueur to catch fire and flambe. The head waiter was under the gun and couldn’t start over. He served the dish anyway and the prince loved it. The second has it name after an actress in the Comédie Française. She played a maid and served crêpes. The director wanted to get the audience’s attention and set the liqueur on fire. Things flaming on stage would definitely get my attention.

 

 

No matter who invented it, Crêpe Suzette is a simple but stunning dish. It’s crêpes in a caramel butter sauce with orange juice and orange flavored liqueur. Typically prepared tableside, the liqueur is flambéed before serving which brings all the flavors together and makes this dish look stunning when it’s made.

 

What is a blood orange and how do choose the perfect oranges for this recipe?

 

Blood oranges are a variety of orange that are known for their rich, crimson-colored flesh and a unique blend of sweet and tart flavors. The pigmentation in their flesh comes from anthocyanins, antioxidants also found in other red fruits like cherries and raspberries. Ripe blood oranges offer a juicy sweetness with a slightly tangy undertone, adding a complex, citrusy flavor to dishes. To me they taste like an orange and a tangerine with a drop or rose water or two. They have a hint of a floral flavor to me.

 

 

When choosing blood oranges for your Blood Orange Crêpe Suzette, look for fruits that are heavy for their size and have a firm, smooth skin. Avoid any oranges that are soft or shriveled, as this may indicate over ripeness. The best blood oranges will feel plump when gently squeezed and have a bright, vibrant skin color. Some may even have a red hue to their skin. Additionally, give the oranges a gentle sniff to check for a fragrant, citrus aroma which is a good indicator that it’s ripe.

 

I used fresh squeezed blood orange juice to replace the orange juice in a traditional Crêpe Suzette. To add even more orange flavor, I used the zest of the blood oranges, too. This combined with the Triple Sec I used made this blood orange crêpe suzette over the top with orange flavor. 

 

 

If you want to kick things up a bit you can add some of the zest to your crêpe batter. Since I used pre-cooked crêpes I didn’t have that luxury. But if you plan on making your crêpes from scratch, try it! It won’t hurt to have more orange flavor making this a vibrant and super scrumptious dessert. 

 

Tips for flambéing your crêpe suzette 

 

To truly elevate your Blood Orange Crêpe Suzette to the next level, consider incorporating a flambé finish. Flambé is classic technique involves heating a small amount of liquor, such as Triple Sec, Grand Marnier, or Cointreau, in a pan and then lighting it to create a dramatic burst of flames. It not only looks amazing, but it also burn off the alcohol making the sauce smoother and more cohesive. 

 

 

Carefully pour the liqueur over your crêpes just before serving to infuse them with a warm, boozy undertone that complements the tangy citrus flavors. I typically do this with the pan off the hat. Then I return the pan to the heat, grab a skewer and light it off the burner, then touch it to the alcohol to ignite it. Some might have a long electric fire starter for a fireplace or a grill. If you have one, use it. I just grab what’s on hand and that’s a wooden skewer. 

 

The flambé not only adds a visual element to your dessert presentation but also imparts a rich and aromatic essence that will leave your guests impressed. With this final touch, your Blood Orange Crêpe Suzette will be transformed into a show-stopping masterpiece that is sure to dazzle everyone at your table. 

 

 

Serving tips for you Blood Orange Crêpe Suzette

 

For a truly memorable spring or Easter dessert spread, consider serving your Blood Orange Crêpe Suzette alongside a selection of complementary treats. Fresh berries, such as raspberries or strawberries, add a burst of color and freshness that pairs well with the citrusy notes of the crêpes. A dollop of whipped cream or a scoop of vanilla ice cream can help balance out the tartness of the blood orange sauce and provide a creamy contrast to the delicate crêpes.

 

For those looking to make a statement with their dessert presentation, consider incorporating candied blood orange slices or mint leaves as a garnish. These decorative elements not only add a pop of color to your spread but also offer a subtle hint of freshness that can enhance the overall dining experience.

 

 

While you’re thinking of your garnish, also think of how you can showcase this delicious Crêpes Suzette. Serve them on a beautifully patterned plate or platter to create a visually striking display that is sure to impress your guests. I suggest a light color platter so your guests can see the rich, red orange color of the caramel sauce.

 

Incorporating the vibrant flavors of blood oranges into your Crêpe Suzette will elevate your dessert game to new heights. Impress your guests this Easter with a show-stopping treat that melds tangy zest with decadent sweetness. As you try your hand at making this indulgent dessert, remember that the key ingredient is your passion for creating memorable culinary experiences. So go ahead, make this blood orange crêpe suzette and savor the sweet success that follows.

Monday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

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Disclaimer:

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

Rules:

The giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.