Crêpes Suzette
Crêpes Suzette is a classic French dessert featuring tender crêpes soaked in a zesty, buttery orange sauce with a dramatic flambé finish. Perfect for impressing dinner guests or indulging in a taste of Paris at home.
Ingredients
For the Crêpes:
- 1 cup 125g all-purpose flour
- 2 large eggs
- 1 1/4 cups 300ml milk
- 2 tablespoons 30g unsalted butter, melted (plus extra for the pan)
- 1 tablespoon 12g sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract optional
For the Orange Sauce:
- 1/4 cup 60g unsalted butter
- 1/3 cup 70g sugar
- Juice of 2 large oranges about 1/2 cup
- Zest of 1 orange
- 1/4 cup 60ml Grand Marnier or Cointreau
- 2 tablespoons freshly squeezed lemon juice optional
Instructions
- In a large bowl, whisk eggs, milk, melted butter, sugar, and salt. Gradually add the flour, whisking until smooth.
- Rest the batter for 30 minutes to ensure tender crêpes.
- Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter into the pan, swirling to spread it thinly.
- Cook for 1-2 minutes until golden on the underside, then flip and cook for 30 seconds.
- Repeat until all batter is used, stacking crêpes with parchment paper between them.
- Melt butter in a large skillet over medium heat. Add sugar and stir until dissolved and golden.
- Stir in orange juice, zest, and lemon juice (if using). Simmer for 2-3 minutes to thicken slightly.
- Fold each crêpe into quarters or roll them up, then add them to the skillet with the sauce.
- Spoon sauce over the crêpes and let them warm for 1-2 minutes.
- Remove the skillet from heat. Pour in Grand Marnier or Cointreau and carefully ignite with a long match or lighter.
- Allow the flames to subside while swirling the pan gently.
- Plate the crêpes, spoon extra sauce over the top, and serve immediately.
- Garnish with whipped cream, vanilla ice cream, or toasted almonds for added flair (optional)