Try these beautiful caramelised Waffles Suzette the next time you want to treat someone (or yourself) for breakfast or brunch.
Waffles Suzette: A Delicious Twist on a Classic French Dessert
Waffles Suzette is a delightful fusion of two beloved culinary treasures: crisp, golden waffles and the iconic French dessert, Crêpes Suzette. This indulgent treat combines the light, fluffy texture of waffles with the rich, citrusy flavours of the famous Suzette sauce. Whether you’re an experienced home cook or a kitchen novice, Waffles Suzette offers a gourmet experience that’s surprisingly easy to create.
A Brief History of Waffles Suzette
Waffles Suzette is a modern take on the classic Crêpes Suzette, a French dessert that has been enjoyed for over a century. The origins of Crêpes Suzette are widely debated, but many believe it was first created by accident in the late 19th century when a waiter at the famous Café de Paris in Monte Carlo flambéed the dessert in front of the future King Edward VII. The result was a spectacular dish that quickly became a staple in French cuisine.
Waffles Suzette adapts this elegant dessert by substituting the delicate crêpes with hearty waffles, giving the dish more texture and creating a fun, family-friendly variation. The combination of a rich, buttery orange sauce (flavoured with orange zest, sugar, butter, and Grand Marnier or cognac) poured over freshly made waffles makes this dish both luxurious and accessible for home chefs.
Waffles Suzette is an elegant yet approachable dessert that brings a touch of French sophistication to your kitchen. By combining the crispy texture of waffles with the citrusy, caramelised sauce of Suzette, this dish is sure to be a hit with friends and family alike. Follow our easy chef-led recipe, and you’ll soon master the art of making this delicious, crowd-pleasing dessert right at home.
PrintWaffles Suzette
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
Malted Waffles
- 70g melted butter, cooled
- 370ml tepid milk
- 8.4g fresh yeast (or 4.2g dry)
- 210g strong white bread flour
- 30g diastatic malt powder (optional, if not using add 30g more flour)
- 2g salt
- 1g baking powder
- 1 medium egg
For the Suzette Sauce
- 2 blood oranges
- 50g caster sugar
- 50g butter
- 50ml brandy
Instructions
- Place the milk and fresh yeast in a bowl, whisk and leave to bloom for 10 minutes. Put all the dry ingredients in a separate, large bowl and whisk to combine.
- Add the egg to the yeast and milk mixture and whisk thoroughly.
- Slowly pour in the yeasted milk and egg mix to the dry ingredients. Whisk as you go until there are no visible lumps.
- Once you have a smooth batter, drizzle in the melted butter, whisking again until fully combined.
- Place the mix into a deep gastro leaving enough space for the batter to rise.
- Leave for an hour to become frothy while you go back to bed / buy the newspaper.
- Preheat your waffle iron until it reaches 190°c.
- Depending on the size of your waffle iron, ladle on about a quarter of the batter onto the iron and cook for about 7-8 minutes until the waffle is golden and risen.
- Next prepare the garnish; Zest the oranges into a bowl, then remove the remaining peel with a sharp or serrated knife. Holding the peeled oranges over the same bowl, carefully remove each segment into the bowl, leaving the membrane behind. Squeeze any remaining juice into the bowl from the membrane and cut peel, discard the membrane and peel.
- Caramelise your waffles; Heat a frying pan and sprinkle in the caster sugar and allow it to melt to a caramel, remover from the heat add the butter and swirl around, add the waffles to the pan and then the brandy. Light it up!
- Lift out the waffles, leaving the caramel in the pan, throw in the orange segments, juice and zest, bubble briefly (too long and the segments will cook and fall apart).
- Pour over the waffles and serve with clotted cream.
