Description
Crepes Suzette is a classic French dessert featuring delicate crepes served with a luscious orange-flavored sauce made from caramelized sugar, butter, orange juice, and orange liqueur, often flambéed for dramatic effect. This recipe yields tender, thin crepes paired with a beautifully syrupy, citrusy sauce perfect for an elegant treat or special occasion.
Ingredients
Scale
Crepes
- 1 cup all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/8 tsp salt
- 2 eggs
- 1/2 tsp vanilla extract
- 3/4 cup whole milk
- 1/2 cup water
- 3 tbsp unsalted butter, melted
Orange Sauce
- 1/2 cup castor sugar
- 1/2 cup unsalted butter
- Thinly sliced orange peel
- 3/4 cup orange juice
- 1/3 cup orange liqueur (such as Grand Marnier)
Instructions
- Prepare the Batter: In a large bowl, sift together all-purpose flour and salt. Add granulated sugar and mix until combined.
- Add Wet Ingredients: Create a well in the center of the dry ingredients, then add eggs and vanilla extract. Whisk slightly and gradually add milk, whisking continuously until the batter is smooth and lump-free. Stir in water and melted butter until fully incorporated. Strain the batter if lumps remain.
- Chill the Batter: Cover the batter with cling wrap and refrigerate for at least 30 minutes or up to one day. Stir gently before cooking if the batter separates.
- Cook the Crepes: Heat a 9.5-inch non-stick frying pan on low-medium heat and brush lightly with butter. Pour 1/4 cup batter into the pan, swirling to evenly coat. Cook undisturbed until the crepe is light golden brown, about 1 to 2 minutes. Flip carefully and cook the other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, buttering the pan between crepes. Stack cooked crepes.
- Make the Orange Sauce: Heat a large frying pan on low. Evenly spread a thin layer of castor sugar on the pan. As the sugar begins melting, sprinkle more sugar on top without stirring. Continue until the sugar caramelizes to an amber color. Gently swirl the pan to prevent burning.
- Add Butter and Citrus: Stir in the butter until melted and combined. Add the thinly sliced orange peel and orange juice, stirring until smooth.
- Flambé the Sauce: Pour in the orange liqueur and increase heat to medium. Using a long-handled lighter, carefully ignite the sauce to flambe. Flames will burn off the alcohol in a few minutes. If preferred, simmer the sauce instead until alcohol cooks off and the sauce thickens.
- Simmer to Syrup: Stir occasionally and simmer until the sauce becomes syrupy. Remove from heat but keep the sauce warm to avoid thickening too much.
- Assemble Crepes Suzette: Working one crepe at a time, dip both sides in the orange sauce. Fold each crepe into quarters and move to one side of the pan. Repeat with remaining crepes.
- Warm and Serve: Place the pan on low heat to warm the crepes until the sauce bubbles. Spoon additional sauce over the crepes.
- Plate and Garnish: Transfer crepes to serving plates and drizzle with any remaining sauce. Serve immediately, optionally with vanilla ice cream for a decadent finish.
Notes
- For best results, use fresh orange juice and quality orange liqueur like Grand Marnier for authentic flavor.
- Chilling the batter helps create tender crepes and makes cooking easier.
- The flambé step is optional but enhances sauce thickness and flavor; exercise caution when lighting.
- Non-stick pans or dedicated crepe pans work best for even, tear-free crepes.
- Crepes Suzette is best served immediately to enjoy the warm sauce and soft textures.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend designed for crepes.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Crepes Suzette, French dessert, orange sauce, flambé crepes, classic crepes, orange liqueur dessert
