I absolutely love this Crepes Suzette recipe because it combines the joy of making something from scratch with the thrill of a little kitchen pyrotechnics. The warm, boozy citrus sauce is like a hug for your taste buds, making this dessert both comforting and indulgently chic.

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I adore Crepes Suzette for their perfect combination of flavor and texture. They have the ultimate crepe—a perfect blend of all-purpose flour, eggs, and milk—the quintessential base for the delicate French pancake.

The addition of the orange sauce with its vibrant flavors of orange zest, orange juice, and, if you’re feeling particularly adventurous, a dash of orange liqueur (like Grand Marnier or Cointreau) makes a perfect pairing. It’s a classic dish I enjoy regularly.

Ingredients

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All-purpose flour: Gives form; has mostly carbs and very little protein.

Eggs contribute richness and moisture; they are high in protein and vital nutrients.

Milk: Provides a tender texture; contributes calcium and vitamin D.

Sugar: Sweetens the crepes and syrup; chiefly a carbohydrate.

Zest from oranges: Imparts a freshly scented citrus aroma; comprises essential oils.

Orange juice: Provides inherent sweetness and vitamin C; intensifies flavor.

Grand Marnier is an orange-flavored liqueur that adds depth and aroma.

Ingredient Quantities

1 cup all-purpose flour

2 large eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 cup unsalted butter

1 tablespoon grated orange zest

1/2 cup orange juice

3 tablespoons Grand Marnier or other orange-flavored liqueur

2 tablespoons cognac

1 tablespoon lemon juice

Instructions

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1. In a mixing bowl, combine the flour and salt. In another bowl, mix together the eggs, milk, water, and melted butter, then gradually add to the flour and stir until smooth. Let the batter rest for 30 minutes.

2. Warm a non-stick skillet that has been lightly greased over medium-high heat. Pour roughly 1/4 cup of batter into the skillet, swirling to cover the bottom uniformly. Allow it to cook for about 1-2 minutes until the underside of the crepe is a nice light brown, then flip and give it another 30 seconds or so to finish. Repeat with the rest of the batter until you have a nice stack of crepes.

3. To prepare the sauce, mix the sugar, 1/4 cup of unsalted butter, orange zest, and orange juice in a large skillet. Use medium heat to cook and stir until the mixture melts together, and then allow it to bubble away until it thickens slightly.

4. Reduce the heat and cautiously add the Grand Marnier, cognac, and lemon juice. Keep cooking for approximately 5 minutes, allowing the sauce to reduce a bit and thicken slightly.

5. Each crepe is to be folded into quarters and added to the skillet containing the sauce. The sauce is to be ladled over the crepes to coat them evenly.

6. When all the crepes are slathered and warmed through, take the skillet off the burner.

7. Flambéing is done by igniting the liqueur in the skillet. Use a long match or lighter to do it safely. You want a nice flame without it becoming a full-fledged fire—allowing it to subside before continuing to cook.

8. The Crepes Suzette should be served at once. Spoon a bit more sauce over each person’s serving.

9. If preferred, you can also garnish with additional orange zest.

10. Relish your traditional Crepes Suzette, an extravagant dessert that delivers a jolt of orange!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Non-stick skillet
6. Large skillet
7. Spatula
8. Ladle
9. Long match or lighter

FAQ

What is the best way to mix the crepe batter?For a smooth batter, begin by whisking the flour and salt together in a bowl. Then, whisk in the eggs, milk, and water, adding them in stages so as not to overwhelm the batter. When the batter is fully combined, let it rest for 30 minutes.

How can I ensure my crepes are thin and even?– Use a non-stick skillet set over medium heat. Pour in a small amount of batter, and while doing so, swirl it in a way that gives you an even coating on the bottom of the skillet. Cook each side until it’s lightly golden.

Can I make the crepes ahead of time?– Yes, crepes can be made in advance. Stack them with parchment paper in between and refrigerate for up to two days or freeze for a month.

How do I flambe the sauce safely?– For safe flambéing, take the pan off the heat, pour in the cognac and liqueur, and ignite with a long match. Wait until the flames die down before putting the pan back on the heat to finish the sauce.

What can I use as a non-alcoholic substitute for Grand Marnier?Substitute additional orange juice for Grand Marnier, but don’t skimp on the zest in order to achieve a vibrant orange flavor.

How should Crepes Suzette be served?Serve them right away, while still warm. For extra indulgence, top them with a scoop of vanilla ice cream or a dollop of whipped cream.

Substitutions and Variations

You can substitute 1 cup whole wheat flour for 1 cup all-purpose flour in any recipe for a nuttier flavor.
1/2 cup of unsweetened applesauce can take the place of 2 large eggs when a vegetarian alternative is desired.
1/2 cup milk can be switched out for 1/2 cup of almond milk if you’re looking for a dairy-free option.
1/4 cup unsalted butter can be swapped for 1/4 cup coconut oil, which provides a different flavor profile.
You can make an alcohol-free version by substituting 3 tablespoons of orange juice and a splash of orange extract for the 3 tablespoons of Grand Marnier in the recipe.

Pro Tips

1. Rest the Batter: Allow the crepe batter to rest for at least 30 minutes before cooking. This relaxes the gluten in the flour, resulting in lighter, more tender crepes.

2. Consistent Heat: Use medium-high heat to cook the crepes. Ensure the skillet is hot before pouring the batter; this helps create a nice crispy edge and prevents sticking.

3. Flipping Technique: When flipping the crepe, use a spatula to gently lift the edges before flipping to avoid tearing. A non-stick or seasoned skillet can help make flipping easier.

4. Sauce Consistency: Be sure to let the sauce thicken just slightly before adding the crepes. A sauce that’s too runny won’t coat the crepes well, so allow it to bubble and reduce for a richer flavor and consistency.

5. Safe Flambéing: When flambéing, have a lid nearby to safely extinguish the flames if they get too high. Always remove the pan from the heat source before igniting to prevent accidental flare-ups.

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Crepes Suzette Recipe

My favorite Crepes Suzette Recipe

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Equipment Needed:

1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Non-stick skillet
6. Large skillet
7. Spatula
8. Ladle
9. Long match or lighter

Ingredients:

1 cup all-purpose flour

2 large eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 cup unsalted butter

1 tablespoon grated orange zest

1/2 cup orange juice

3 tablespoons Grand Marnier or other orange-flavored liqueur

2 tablespoons cognac

1 tablespoon lemon juice

Instructions:

1. In a mixing bowl, combine the flour and salt. In another bowl, mix together the eggs, milk, water, and melted butter, then gradually add to the flour and stir until smooth. Let the batter rest for 30 minutes.

2. Warm a non-stick skillet that has been lightly greased over medium-high heat. Pour roughly 1/4 cup of batter into the skillet, swirling to cover the bottom uniformly. Allow it to cook for about 1-2 minutes until the underside of the crepe is a nice light brown, then flip and give it another 30 seconds or so to finish. Repeat with the rest of the batter until you have a nice stack of crepes.

3. To prepare the sauce, mix the sugar, 1/4 cup of unsalted butter, orange zest, and orange juice in a large skillet. Use medium heat to cook and stir until the mixture melts together, and then allow it to bubble away until it thickens slightly.

4. Reduce the heat and cautiously add the Grand Marnier, cognac, and lemon juice. Keep cooking for approximately 5 minutes, allowing the sauce to reduce a bit and thicken slightly.

5. Each crepe is to be folded into quarters and added to the skillet containing the sauce. The sauce is to be ladled over the crepes to coat them evenly.

6. When all the crepes are slathered and warmed through, take the skillet off the burner.

7. Flambéing is done by igniting the liqueur in the skillet. Use a long match or lighter to do it safely. You want a nice flame without it becoming a full-fledged fire—allowing it to subside before continuing to cook.

8. The Crepes Suzette should be served at once. Spoon a bit more sauce over each person’s serving.

9. If preferred, you can also garnish with additional orange zest.

10. Relish your traditional Crepes Suzette, an extravagant dessert that delivers a jolt of orange!