Crepes Suzette
Crepes Suzette is a classic French dessert featuring crepes cooked and drenched in delicious caramelized orange sauce and then flambeed with orange liqueur. It is a boozy and fun dessert for adults!
Servings: crepes
Ingredients
Crepes
- 1 cup (125 gr) all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/8 tsp salt
- 2 eggs
- 1/2 tsp vanilla extract
- 3/4 cup (180 ml) whole milk
- 1/2 cup (120 ml) water
- 3 tbsp (45 gr) unsalted butter, melted, plus more for the pan
Orange Sauce
- 1/2 cup (100 gr) castor sugar
- 1/2 cup (113 gr) unsalted butter
- Thinly sliced orange peel, from 1/2 orange
- 3/4 cup (180 ml) orange juice, from 2 oranges
- 1/3 cup (80 ml) orange liqueur, Grand Marnier, Cointreau, Triple Sec
Instructions
Crepes
- In a large bowl, sift in all-purpose flour and salt. Add granulated sugar. Mix until combined.
- Make a well in the center of the flour mixture. Add eggs and vanilla extract. Whisk slightly. Add milk little by little and whisk with each addition until smooth with no lump. Add water and melted butter and whisk until well incorporated. If your batter is lumpy, strain the batter.
- Cover the batter with a cling wrap and chill the batter for at least 30 minutes or up to a day. After refrigerating, if the batter looks separated, give it a quick stir before cooking.
- Heat a 9.5-inch/24 cm non-stick frying pan or crepe pan on low-medium heat. Once the pan is hot, brush the pan with butter. Pour 1/4 cup batter and twirl the pan so the batter is stretched into an even layer. Cook, undisturbed, until light golden brown, about 1 to 2 minutes. Carefully flip the crepe and continue cooking until light golden brown, about 30 seconds more.
- Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. You can stack the cooked crepes.
Orange Sauce
- Heat a large frying pan on low heat. Once the pan is hot, spread a thin layer of castor sugar over the pan. As the sugar starts to melt, sprinkle more sugar over the layer that is melting. Cook until the sugar is melted and caramelized into amber color. Do not stir! Gently swirl the melted sugar around in the pan to keep it moving and avoid burn sports.
- Add butter and stir. Add orange peel and juice. Stir until everything is well incorporated.
- Add the orange liqueur. Increase the heat to medium. Carefully ignite the sauce using a long-handled lighter. Flames will suddenly appear for a few minutes and the alcohol will burn off. When no alcohol remains, flames will disappear. The flambe is optional or you can cook off the alcohol by simmering the sauce long enough. Flambeing the sauce helps to thicken it faster than just simmering it.
- Simmer, stirring occasionally until the sauce is syrupy. Turn off the heat. Make sure to keep the sauce warm or the sauce will thicken more.
Assemble
- Working one crepe at a time, dip both sides of the crepes in the sauce. Fold into quarters and push to one side of the pan. Continue the coating and folding with the remaining crepes.
- Bring the pan to low heat and warm the crepes until the mixture is bubbling. Spoon the sauce over the crepes.
- Transfer crepes to serving plates and spoon any extra sauce over top. Serve immediately. Serve with vanilla ice cream, if desired.
Nutrition
Serving: 1crepe | Calories: 237kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 44mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 487IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg
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