Blood Orange Crepe Suzette (Alcohol-Free) with Vanilla Bean Whipped Cream
Golden crepes in a rich blood orange caramel with a cloud of vanilla whipped cream, a sweet grown-up twist on childhood memories.
Ingredients
Crepes
- 125 g plain flour
- 2 large eggs
- 250 ml whole milk
- 30 g unsalted butter melted (plus extra for pan)
- 15 g caster sugar
- Pinch of salt
Blood Orange Suzette Sauce
- 100 g caster sugar
- 30 g unsalted butter
- 150 ml fresh blood orange juice ≈2–3 blood oranges
- 45 ml fresh lemon juice ≈1 lemon
- 4 g blood orange zest ≈2 tsp
- 2 g lemon zest ≈1 tsp
- ½ tsp vanilla extract
- Optional: ½ tsp orange blossom water
Vanilla Bean Whipped Cream
- 250 ml thickened cream chilled
- 1 vanilla bean seeds scraped
- 25 g icing sugar
- Pinch of salt
Method
- Whisk together flour, sugar, and salt. Add eggs and half the milk, whisking smooth, then add the rest of the milk and melted butter.
- Rest the batter for 20 minutes.
- Heat a nonstick pan, lightly butter, and cook thin crepes for about 1 minute per side. Keep warm.
- Whip the cream with vanilla seeds, icing sugar, and salt to soft–medium peaks. Chill until serving.
- In a wide skillet, melt the sugar (dry method or with 40 ml water) until amber.
- Add the butter, swirl to combine, then stir in blood orange juice, lemon juice, zest, and vanilla. Simmer until glossy and crimson.
- Fold the crepes into quarters and coat them in the sauce.
- Plate the crepes, spoon over sauce generously, add a quenelle of vanilla bean whipped cream, and garnish with extra zest or candied blood orange.