Crepes Suzette | Akis Petretzikis

apple brandy

🥗Healthier: non-alcoholic apple cider

💰Cheaper: white grape juice

Non-alcoholic options maintain sweetness without the cost of brandy.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and has a similar fat content.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free and lighter.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

Prepare the oranges by zesting them.

Place the zest in a bowl.

Peel the oranges and remove the white pith.

Squeeze out any juice from the orange peels into the bowl.

Cut the oranges into fillets for decoration.

Repeat the zesting and juicing process for the other two oranges.

Heat a non-stick pan and add granulated sugar gradually.

Wait for the sugar to melt and caramelize without burning.

If the sugar burns, deglaze the pan with water.

Add butter to the caramel and melt it.

Add anise, vanilla extract, orange juice, and zest to the pan.

Add a pinch of salt and let the sauce thicken for about 5 minutes.

Taste the sauce for flavor balance.

Add brandy or cognac to the sauce.

Soak each crepe in the sauce, folding them into triangles.

Let the crepes simmer in the sauce for 2 to 3 minutes.

Serve the crepes with the sauce and orange fillets on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens