Suzette Sauce for Crepes Suzette
Elevate your dessert game with this classic Suzette Sauce for Crêpes Suzette—a luscious, citrus-infused sauce that’s equal parts decadent and elegant. Made with rich unsalted butter, freshly squeezed orange juice, a hint of lemon, and a splash of Grand Marnier, this velvety sauce strikes the perfect balance between sweet and tangy. The addition of vibrant orange zest enhances its freshness, while a flambé finish using brandy (optional but dramatic!) adds a touch of culinary theater. Ready in just 15 minutes, this show-stopping sauce transforms delicate crêpes into a timeless French dessert. Ideal for dinner parties or indulgent brunches, this recipe ensures a sophisticated finish to any meal.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 0.5 cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 2 tablespoons Grand Marnier or other orange liqueur
- 2 tablespoons brandy (optional, for flambéing)
Instructions
Place a medium-sized skillet over medium heat and add the unsalted butter. Allow the butter to melt completely, swirling occasionally to ensure it doesn't brown.
Sprinkle the granulated sugar evenly into the melted butter and stir until it dissolves, forming a smooth and golden-brown mixture. This process should take about 2–3 minutes.
Slowly pour in the orange juice and stir until the mixture begins to thicken slightly, about 3–4 minutes.
Add the orange zest and lemon juice to the pan, stirring well to fully combine and enhance the citrusy aroma.
Carefully pour in the Grand Marnier (or your chosen orange liqueur) and stir. Allow the sauce to simmer gently for another 2–3 minutes, letting the flavors meld and intensify.
If flambéing, carefully heat the brandy in a small ladle over a low flame until warm (do not boil). Turn off the heat under the skillet. Ignite the warmed brandy with a long match or lighter and pour it over the sauce in the skillet. Allow the flames to subside before serving.
Use immediately as a sauce for crepes, draping a small amount over each crepe and folding or rolling them to serve. Drizzle any remaining sauce over the top for added flavor.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 60.8 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 295 mg | 6% | |
*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.
