Crepes Suzette Recipe

Introduction

Crepes Suzette is a classic French dessert featuring delicate crepes drenched in a buttery orange sauce flambéed with Grand Marnier. This elegant dish is perfect for impressing guests or treating yourself to a sophisticated treat at home.

Ingredients

• 2 cups all-purpose flour
• 2 1/4 cups milk
• 1/4 cup sugar
• 4 eggs
• 1/4 cup melted butter or oil
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup butter, divided
• 1/3 cup sugar, divided
• 1 tablespoon orange zest, divided
• 1/4 cup Grand Marnier, divided

Instructions

1. Step 1: In a blender, combine flour, milk, sugar, eggs, melted butter or oil, vanilla, and salt. Blend until the batter is completely smooth.
2. Step 2: Lightly brush a medium-sized pan with olive oil and heat it over medium heat. Pour about 1/4 to 1/2 cup of batter into the pan.
3. Step 3: Using a circular motion, spread the batter thinly and evenly to form a crepe. Cook for 30–40 seconds until the edges start to dry and bubbles appear, then flip and cook the other side briefly.
4. Step 4: Repeat the process until all the batter is used, stacking the crepes on a plate.
5. Step 5: For the orange sauce, melt half of the butter in a large skillet over medium heat until foamy, but not browned. Remove from heat.
6. Step 6: Stir in half of the sugar and half of the orange zest, then carefully add half of the Grand Marnier. Ignite the mixture with a long match or lighter and let the flame burn out.
7. Step 7: Dip each crepe into the sauce, coating both sides. Fold crepes into quarters and arrange them on a plate. Repeat using the remaining butter, sugar, zest, and liqueur to make more sauce and coat the rest of the crepes.
8. Step 8: Serve the crepes hot with the orange sauce and a scoop of ice cream if desired.

Tips & Variations

• Use a crepe spatula for thinner crepes and easier flipping.
• For a non-alcoholic version, substitute Grand Marnier with fresh orange juice and orange extract.
• Add a sprinkle of powdered sugar or fresh orange segments for extra garnish.
• Make the batter ahead and refrigerate for up to 24 hours for convenience.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate and reheat gently on the stove before serving. To reheat crepes, warm them in a skillet over low heat or in the microwave covered with a damp paper towel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepes without a blender?

Yes, you can whisk the ingredients together by hand until smooth, but using a blender helps ensure a lump-free batter.

What can I substitute for Grand Marnier?

If you prefer to avoid alcohol, use fresh orange juice with a drop of orange extract to maintain the citrus flavor without the liqueur.

Crepes Suzette Recipe

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4.8 from 99 reviews

Classic French Crepes Suzette featuring thin, delicate crepes served with a rich, flambéed orange butter sauce made with Grand Marnier, orange zest, and sugar. This elegant dessert combines smooth crepe batter with a citrusy, buttery sauce ignited for a dramatic presentation and vibrant flavor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 crepes 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

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Crepes

• 2 cups all purpose flour
• 2 1/4 cups milk
• 1/4 cup sugar
• 4 eggs
• 1/4 cup melted butter or oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Orange Sauce

• 1 cup butter (divided)
• 1/3 cup sugar (divided)
• 1 tablespoon orange zest (divided)
• 1/4 cup Grand Marnier (divided)

Instructions

1. Prepare Crepe Batter: In a blender or mixing bowl, combine the all purpose flour, milk, sugar, eggs, melted butter or oil, vanilla extract, and salt. Blend or whisk vigorously until the batter is completely smooth and free of lumps.
2. Heat Pan and Cook Crepes: Brush a medium-size skillet or non-stick pan lightly with olive oil and heat over medium heat. Once hot, pour about 1/4 to 1/2 cup of batter into the pan. Immediately swirl the pan in a circular motion to spread the batter thinly and evenly into a round crepe.
3. Cook Crepe Sides: Let cook on one side for 30-40 seconds until tiny bubbles appear and the edges start to dry. Flip the crepe carefully using a spatula and cook the other side briefly until done. Repeat until all batter is used, stacking crepes on a plate.
4. Prepare Orange Sauce: In a large skillet over medium heat, melt half of the butter until it becomes foamy but does not brown. Remove the skillet from heat, then add half of the sugar and half of the orange zest, stirring briefly to combine.
5. Flambé the Sauce: Carefully add half of the orange liqueur (Grand Marnier) to the skillet. Ignite the alcohol using a long match or long-stemmed lighter and allow the flames to burn out naturally, cooking off the alcohol and infusing the sauce with vibrant flavor.
6. Coat and Fold Crepes: Dip each crepe one at a time into the sauce coating both sides thoroughly. Then fold the crepes into quarters and remove them from the skillet, plating them as you go.
7. Make Additional Sauce: Repeat the sauce preparation steps with the remaining butter, sugar, orange zest, and Grand Marnier to create extra sauce for drizzling over the plated crepes.
8. Serve: Serve the crepes Suzette fresh and hot, optionally accompanied by a scoop of ice cream for a classic, indulgent dessert experience.

Notes

• Use a non-stick pan or crepe pan for best results when cooking thin crepes.
• The flambé step should be done carefully and away from flammable objects to ensure safety.
• For thinner crepes, use a crepe spatula to spread the batter more evenly.
• Leftover crepes can be refrigerated and reheated gently before serving.
• Grand Marnier can be substituted with another orange liqueur, but flavor may vary slightly.

Keywords: Crepes Suzette, French dessert, crepes with orange sauce, flambé dessert, orange liqueur dessert