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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/crepes-suzette-recipe/