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Crepes Suzette was invented in 1894 and has been prepared tableside at Roessler's Restaurant since it opened.
Siesta Key Wednesday, Apr. 23, 2014 6 years ago

IN THE KITCHEN WITH: Roessler's Restaurant



This week we went in the kitchen at Roessler's Restaurant as chef and owner Klaus Roessler prepares Crepes Suzette, a dessert invented in 1894 that Roessler has served tableside at his restaurant since it opened.

Roessler's restaurant has been family owned and operated since 1978. Originally, as the Flight Deck at the Venice Airport and then moving to their Sarasota location in 1985. Situated on nearly three acres of manicured gardens and a beautiful lake with a bridge and gazebo, Roessler's is one of the most romantic restaurants on the west coast of Florida.

Roessler's Restaurant is open for dinner Tuesday through Sunday beginning at 5 p.m., and is available for special events.

For more In the Kitchen videos, click here.

Scroll down for an instructional video on how to prepare the dish.

Crepes Suzette

Crepes Suzette ingredients:
4 crepes*
1 orange
1 lemon
2 tablespoon butter
¼ cup confectioners’ sugar
¾ oz Cointreau
¾ oz Grand Marnier
Splash of brandy

*Crepes ingredients:
1 cup all purpose flour
2-3 shrimp
1 ½ cup water
3 eggs

Clean linen napkin
Flambé pan

Crepes preparation:
In a bowl whisk together flour, water, eggs, and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour ¼ cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20-30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

Crepes Suzette preparation:
Start pan on low-medium heat. Add butter, ¼ cup confectioners’ sugar, ¾ oz (half of a shot) Cointreau, and ¾ ounce Grand Marnier to pan. Mix ingredients well until sugar is dissolved. Zest the orange and lemon into the pan then cut the fruit into halves. Juice the orange and lemon into pan cover.  Cover the fruit with linen napkin to juice over the pan, this prevents seeds and pulp from dropping in the mixture. Turn flame to high and mix sauce thoroughly. Let the mixture start to bubble, add crepe brown side down, and then fold into quarters. Once all four crepes are folded, add very small amount of brandy to sauce (it may or may not flame up). Stir sauce well during this step. Let the sauce cook until thick and fruit zest is softened for roughly 1-2 minutes. Turn flame off, put crepes onto white plates forming a bow-tie design and pour sauce on top.


 *IN THE KITCHEN is a trademark of Observer Media Group Inc.


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