Crepes Suzette
Elevate your dessert game with the classic French indulgence of Crepes Suzette—a dish as elegant as it is flavorful. These delicate, paper-thin crepes are lovingly folded into quarters and drenched in a luscious citrus-infused sauce made with freshly squeezed orange juice, lemon juice, and a splash of Grand Marnier or Cointreau for a boozy twist. The finishing touch? A flambé moment that adds drama and enhances the vibrant flavors of the buttery orange glaze. Perfect for entertaining or treating yourself, this iconic recipe combines sophistication with simplicity. Ready in under an hour, Crepes Suzette is an irresistible choice for anyone craving a showstopping dessert with zesty, caramelized depth.
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 300 milliliters Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 1 pinch Salt
- 1 teaspoon Granulated sugar
- 85 grams Unsalted butter (for sauce)
- 100 grams Granulated sugar (for sauce)
- 2 medium Oranges (juice and zest)
- 60 milliliters Grand Marnier or Cointreau
- 1 medium Lemon (juice)
Instructions
In a mixing bowl, sift the flour and add a pinch of salt. Make a well in the center and break the eggs into it.
Gradually whisk in the milk and melted butter, ensuring the batter is smooth and lump-free. Stir in the teaspoon of sugar.
Let the batter rest for about 15 minutes at room temperature.
Heat a non-stick pan over medium heat and lightly grease with butter. Pour in just enough batter to coat the bottom of the pan, tilting it to spread evenly.
Cook for 1-2 minutes until the edges lift easily and the underside is lightly golden. Flip the crepe and cook for another 30 seconds. Remove to a plate and repeat with the remaining batter.
To prepare the Suzette sauce, melt the butter in a large skillet over medium heat. Stir in the sugar until dissolved.
Add the orange juice, orange zest, and lemon juice. Stir and let the sauce simmer gently for 2-3 minutes.
Fold each crepe into quarters and place them in the sauce, coating them well.
Warm the Grand Marnier or Cointreau in a small saucepan, then carefully pour it over the crepes in the skillet.
Ignite the alcohol using a long lighter (optional but traditional for presentation). Allow the flame to burn off and serve immediately.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 167.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 592 mg | 46% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
