Crepe Suzette with Sweet Soy Sauce Icecream
- 1 day ago
- 5 min read
Updated: 18 hours ago
This time, BigBoy brings you a classic French dessert full of drama and irresistible aroma — Crêpe Suzette (French Orange Crêpes). I’ve also boldly paired it with a homemade Sweet Soy Sauce Ice Cream made with ABC Sweet Soy Sauce. With a perfect sweet-salty balance and rich layers of flavour, this is truly a delightful and surprising fusion dessert!
What is Crêpe Suzette?
Crepe Suzette is a classic French dessert made primarily with paper-thin French crêpes, fresh oranges, butter, and caramel sauce. Legend has it that in the late 19th century, a young French chef was preparing crêpes tableside for royal guests. He accidentally poured orange liqueur into the hot pan, causing it to flambé. The spectacular flames and rich aroma delighted everyone at the table. The only lady seated closest to the preparation was named Suzette, and the dessert was named after her.
The Highlights of Crepe Suzette
What makes this dessert so captivating is its live performance element. In many upscale French restaurants, the chef or waiter will flambé the dish right in front of the guests. The moment the alcohol ignites, the fragrant orange zest oil and caramel aromas burst out, filling the entire room with an enchanting scent — it’s highly entertaining and full of ceremony.
In terms of flavour, Crêpe Suzette beautifully combines the fresh citrus aroma of oranges, the richness of butter, and the deep sweetness of caramel. The crêpes absorb the essence of the orange caramel sauce, becoming soft yet chewy with intense flavour. Paired with fresh orange segments, it offers a perfect sweet-tart balance that is simply unforgettable.
Sweet Soy Sauce Ice Cream
For this recipe, I specially created a Sweet Soy Sauce Ice Cream to serve alongside the crepes. Many people might find the idea of “soy sauce ice cream” strange at first, but it is actually a very popular flavour in Japan. The umami from the soy sauce adds an unexpected depth to the dessert, preventing it from being overly sweet or one-dimensional, and instead giving it a more complex and satisfying profile. The ice cream has a silky, creamy texture that melts in your mouth, with a distinct caramel and coconut sugar aroma.
Using ABC Sweet Soy Sauce
This time, choosing ABC Sweet Soy Sauce was definitely not random. Made with coconut sugar as the main sweetener, ABC Sweet Soy Sauce naturally carries a rich and rounded caramel flavour that perfectly complements the classic caramel element in Crêpe Suzette.
Moreover, its sweetness is more layered and not overly sharp, naturally enhancing the overall richness when used in desserts. Whether incorporated into the ice cream base or made into a sweet soy sauce glaze to drizzle on top, it creates a beautiful sweet-salty harmony that will leave you wanting more. Besides desserts, ABC Sweet Soy Sauce is also excellent for everyday stir-frying, braising meats, or making sauces. Full of Southeast Asian character, it’s a highly versatile and great-value kitchen essential.
Classic French Crepe Suzette meets Southeast Asian-inspired sweet soy sauce ice cream — the result is an unexpected and wonderful spark! This fusion version not only preserves the original elegance and fragrance but also adds extra depth and surprise.
Next time you feel like making a dessert, give this recipe a try. It’s guaranteed to impress your family and friends!
Watch the video below now! Scroll down for more detailed text recipes and instructions.
Ingredients (serves 4)
Sweet Soy Sauce Ice-cream
ABC Sweet Soy Sauce | 30g |
Thickened Cream | 300g |
Milk | 100g |
Egg Yolks | 80g (4 each) |
Sugar | 45g |
Glucose | 30g |
Crepe Batter
Plain Flour | 100g |
Milk | 300ml |
Eggs | 2 each |
Unsalted Butter | 30g |
Sugar | 2 tsp |
Salt | 1 pinch |
Orange Sauce
Orange | 2 each |
Sugar | 110g |
Unsalted Butter | 60g |
Lemon | ½ each |
Orange Liqueur | 3 tbsp |
Sweet Soy Sauce Glaze
Orange Sauce | 50g (from above) |
ABC Sweet Soy Sauce | 10g |
Steps
Sweet Soy Sauce Ice-cream:
1.
Combine the cream, milk, ABC Sweet Soy Sauce and glucose in a saucepan and heat to just boiling. Remove from the heat and let cool for 10 minutes.
2.
Whisk egg yolks and sugar together. Slowly add the warm cream while whisking. Then pour back into the pot.
3.
Return to heat and heat to 82-85°C become a crème Anglaise.
4.
Once done transfer to a ice water bath and let mixture cool down. Then strain the liquid.
5.
Churn the Anglaise in an ice cream machine for 20-30 minutes until frozen.
Crepe Batter:
6.
Heat a small frying pan and once hot, add the butter and melt over a high heat until it foams.
7.
Pour the melted butter into a mixing bowl, add the eggs, sugar, flour and a pinch of salt and whisk to combine. Slowly add the milk, whisking constantly to make a smooth batter.
8.
Pass the batter through a sieve, then refrigerate for 30 minutes. Whisk again just before using.
9.
Heat a frying pan over medium-low heat. Add a large spoonful of batter each time, swirling the pan to spread the batter evenly. Cook for 1-2 minutes or until the crepe surface has large bubbles, then then turn and cook the second side for a further 30 seconds. Repeat until all the batter is finished.
Orange Sauce:
10.
Pare the zest off the oranges in strips with a zester. Cut orange segments out of the flesh. Then juice the remaining core of the oranges.
11.
Place the zest in a small pan of cold water and bring to the boil, then drain. Repeat this twice.
12.
Spread sugar evenly into a pan. Let it heat on low heat withour stirring to become caramelized.
13.
Add 60g butter and let it incorporate with the caramelized sugar. Then squeeze some lemon juice and add the orange zest and orange juice. Let it cook for about 2-3 minutes to form a sauce, whisking occasionally.
Assembling:
14.
Reserve some Orange Sauce and mix with 10g of ABC Sweet Soy Sauce. Further Reduce to become a glaze. Set aside.
15.
Add the right amount of sauce into a pan. And heat again to become gently bubbling. lay a crêpe in, fold in half, then fold in half again to make a triangular shape. Repeat for all the crêpes, arranging them neatly to fit in the pan.
16.
Add liqueur and tilt down the pan to catch the fire, the sauce is ignited and this is called flambé. Let the flame go off naturally.
17.
Plate the crêpes, overlapping them on each plate. Add the orange segments to the remaining sauce in the pan and quickly warm through.
18.
Divide the segments between the plates, then spoon some sauce over each portion. To finish, scatter some strips of orange zest over the crêpes. Put one scoop of ice-cream on top, and drizzle some Sweet Soy Sauce Glaze onto the ice-cream.
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