Crêpes Suzette
Crêpes Suzette are thin French crêpes served in a warm butter and orange sauce made with orange juice, zest, and a measure of orange liqueur. The dish is traditionally flambéed tableside, burning off the alcohol and leaving behind a caramelized citrus glaze. The crêpes themselves take about 30 minutes to make, and the sauce comes together in under 10.
Equipment
- Non-stick skillet
- Whisk
- Mixing Bowl
- Ladle
- Wooden spoon
- Citrus zester
- Juicer
Ingredients
For the Crêpe:
- 1 cup all-purpose flour sifted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 large eggs room temperature
- 1 ¼ cup milk whole, at room temperature
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
For the Suzette Sauce:
- ½ cup freshly squeezed orange juice preferably from blood oranges
- 2 teaspoons orange zest freshly grated
- ¼ cup unsalted butter cut into small pieces
- ½ cup granulated sugar
- 3 tablespoons Grand Marnier or other orange liqueur
Instructions
Crêpe Preparation:
- In a mixing bowl, combine flour, sugar, and salt. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla. Gradually pour the wet ingredients into the dry, whisking until smooth. Let batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly butter the surface. Pour a ladleful of batter onto the skillet, swirling to cover the surface evenly. Cook until the edges turn golden and the center is set, about 1-2 minutes per side. Repeat with the remaining batter.
Suzette Sauce Preparation:
- In a skillet over medium heat, combine orange juice, zest, butter, and sugar. Stir continuously until the mixture thickens slightly and coats the back of a spoon.
- Add the crêpes one by one, folding them into quarters in the sauce. Cook for about 1 minute. Carefully add the Grand Marnier, then ignite the sauce with a long match to flambe. Once the flames subside, serve immediately.
Notes
- For a twist, add a hint of lemon zest to the sauce for an extra citrus punch.
- For a non-alcoholic version, substitute Grand Marnier with an orange syrup.
Nutrition
Calories: 533kcalCarbohydrates: 65gProtein: 11gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 194mgSodium: 232mgPotassium: 253mgFiber: 1gSugar: 41gVitamin A: 910IUVitamin C: 13mgCalcium: 136mgIron: 2mg
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