Sourdough Crepe Suzette (Orange Crepes) Recipe
Crepe Souzette is a famous French breakfast or dessert made with the thin, French-style pancake called a crepe. The crepes are draped into a rich orange sauce that is traditionally prepared with orange juice and a liqueur and often au flambes. This is a real food version of that recipe sans alcohol to make it more kid friendly. The sourdough crepes add an additional flavor note that makes this dish really satisfy.
1 cups of 100% hydration sourdough starter at any point (even from the fridge)
3 tablespoons melted butter
3 pastured eggs, beaten
1/2 teaspoon unrefined sea salt
1/3 cup milk, or slightly more
1/2 cup grass-fed butter, softened
3 large organic oranges
2-3 tablespoons honey, depending on sweetness desired
To Make Crepes:
Whisk together sourdough starter, melted butter, eggs and salt until well combined.
Whisk in the milk until you have the consistency of heavy cream. If your batter is too thick, your crepes will be too thick. Too liquid and they will not hold together well. If after your first crepe, you determine that the batter was too thick, add more milk; if the batter is too thin, add a little more starter.
I choose to always make a basic crepe and never sweeten my batter, but if you would like a more dessert crepe, you may add a tablespoon of honey to the batter.
Heat a well-seasoned 10" cast iron skillet on Med-Low heat. Brush the bottom with a little butter or coconut oil. If you pan is seasoned well, you should only need to do this the one time. Otherwise, brush on oil as needed every few crepes or so.
Pour in 1/4 cup of the batter and swirl around the pan to completely cover the bottom. It's okay is a little gets on the sides or if your crepe isn't perfectly round. It will still be delicious. cook for about a minute or until the edges look a bit dry. Use a spatula to release the edges and work your way under the crepe and flip. It should not be difficult to flip. If it is, let it cook a bit longer. Cook for another minute on the other side. Remove to a plate.
Repeat with remaining batter. Stack finished crepes on top of each other to keep them warm and pliable.
Crepes can be made ahead of time and stored in the refrigerator. Simply warm in a cool over while your making the sauce. Crepes also freeze well. Allow to thaw at room temperature before peeling apart.
Crepe Suzette Sauce
Zest 1 of the oranges and set zest aside.
Juice the 4 oranges and discard peels.
Heat the butter and orange zest in a skillet over medium heat. Add the orange juice and honey and whisk until the honey is completely dissolved and the sauce is bubbling, about 3 minutes. Sauce should appear thickened a bit. If not, allow it to bubble a bit longer. Reduce heat and simmer for another couple of minutes.
Assembling the Crepes
Fold your crepe into quarters so it looks like a wedge. Using tongs, dip a crepe into the orange sauce, then flip it over to cover both sides with sauce. Place on a plate and repeat with remaining crepes. Drizzle any leftover sauce over the crepes.
Serve topped with whipped cream or homemade cultured Mascarpone cheese!
NOTE: The crepe recipe was adapted from GNOWFGLINS Sourdough A to Z eBook. If you want to learn how to make the most of your sourdough and learn other amazing sourdough recipes, check it out!