Crepes Suzette Ii
Indulge in the timeless elegance of Crêpes Suzette II, a classic French dessert that dazzles with its delicate crêpes and zesty orange-infused sauce. This show-stopping recipe features ultra-thin, buttery crêpes folded into quarters and bathed in a rich, caramelized sauce made with fresh orange juice, fragrant zest, and a splash of Grand Marnier for a hint of sophistication. For extra flair, the dish is flambéed, creating a dramatic tableside presentation. Perfect for brunch, dinner parties, or a special treat, this dessert pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Ready in under an hour, Crêpes Suzette II is a must-try recipe that brings classic French patisserie to your kitchen.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Water
- 2 tablespoons Melted butter
- 0.25 teaspoon Salt
- 2 teaspoons Sugar
- 4 tablespoons Unsalted butter
- 0.25 cup Granulated sugar
- 0.5 cup Orange juice
- 1 teaspoon Orange zest
- 3 tablespoons Grand Marnier or other orange liqueur
- 2 tablespoons Brandy (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, eggs, milk, water, melted butter, salt, and sugar until you have a smooth batter. Let the batter rest for 20–30 minutes to relax the gluten.
Heat a small, lightly greased non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet, swirling it to evenly coat the bottom of the pan. Cook for about 1–2 minutes, until the edges start lifting and the bottom is golden brown. Flip the crêpe carefully and cook for another 30–45 seconds. Remove and set aside. Repeat until all the batter is used, stacking the crêpes with parchment paper in between.
To make the Suzette sauce, melt the unsalted butter in a large skillet over medium heat. Stir in the granulated sugar, orange juice, and orange zest, whisking until the sugar dissolves completely and the mixture begins to thicken, about 3–4 minutes.
Reduce the heat to low and fold one crêpe at a time into quarters, then place them into the skillet, spooning the sauce over the top. Continue until all the crêpes are coated in sauce.
Pour the Grand Marnier over the crêpes and, if desired, add the brandy. Carefully ignite the liqueur using a long lighter or match. Allow the flames to subside naturally while gently shaking the skillet to ensure even coating.
Serve the crêpes warm, spooning the sauce over the top. Optionally, garnish with a sprinkle of confectioners' sugar or a small dollop of whipped cream.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 97.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 417 mg | 32% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 903 mg | 19% | |
*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.
