Crepes Suzette Flambe Recipe
I absolutely adore this Crepes Suzette recipe because it’s an elegant mix of nostalgia and a little bit of drama, transforming a simple dessert into something absolutely unforgettable. The zesty orange flavor mingled with a touch of Grand Marnier gives it that perfect millennial upgrade, making it both timeless and instaworthy!
The dish known as Crepes Suzette Flambé is delightful in its combination of slightly sweet, incredibly delicate crepes, an orange butter sauce, and a fantastic touch of flambé that will have your guests oohing and aahing. I prefer using fresh ingredients like orange zest and freshly squeezed juice, which provide a zing that’s difficult to achieve with mere bottled juice.
And though this dessert is certainly not health food, the amount of butter and, even more, the sauce make its occasional consumption feel like something special rather than a quotidian affair.
Ingredients
All-purpose flour: Supplies carbs; creates the crepe’s structure.
Big eggs: Abundant in protein; contributes to richness and hue.
Contributes calcium and creaminess to the batter: Milk.
Sugar in granulated form: Contributes to sweetness; assists in forming a golden crust.
Orange peel: Conveys a clean, citrus fragrance; intensifies taste.
Butter, devoid of salt, furnishes the fat for a smooth and richly textured outcome.
Juice of the orange: Sweet and tangy; essential to the sauce.
Cointreau/Grand Marnier: Liqueur flavored with orange; for aromatic profundity.
Cognac: Contributes richness and depth; ideal for flambéing.
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
- 2 tablespoons granulated sugar
- 1 tablespoon orange zest
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons Grand Marnier or Cointreau
- 2 tablespoons cognac
- Orange segments for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions
1. In a big bowl, mix the flour and eggs well. Gradually whisk in the milk and water, stirring to combine until smooth. Whisk in the 1/4 teaspoon salt, 2 tablespoons melted butter, and 2 tablespoons sugar until everything is well combined. And now, a 30-minute time-out for the batter.
2. Warm a small non-stick skillet over medium heat and give it a light coat of butter. Plop into the skillet and swirl to coat the bottom evenly. Cook the first side for a minute, then flip.
Once golden and set, repeat with remaining batter until you have a crepe stack that’s both golden and set.
3. In a separate saucepan, combine 4 tablespoons of butter, 1/4 cup of sugar, and the zest of 1 orange in medium heat. Stir until the sugar has dissolved and the mixture is syrupy.
4. Pour the orange juice in the saucepan and warm over medium heat until it thickens slightly, stirring occasionally.
5. Lower the heat and very carefully introduce the Grand Marnier and cognac into the sauce. Stir the mixture until it is combined as one.
6. Take each crepe and fold it in half twice to create a triangle shape. Place the triangular crepes into the sauce in the pan. With care, coat each individual crepe with the sauce.
7. To flambé, take the cognac or Grand Marnier and warm it gently for a few seconds in a ladle. Using a long match, carefully light the alcohol and then pour the flaming liquid over the crepes in the pan.
8. Permit the flames to dwindle while still gently heating the sauce and use a spoon to serve it over the crepes to let them absorb the flavors.
9. Warm the crepes Suzette and serve them with a flourish, garnished with orange segments as desired.
10. If you are using it, enjoy this classic French dessert dusted with powdered sugar.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Small non-stick skillet
4. Ladle
5. Saucepan
6. Spatula (for flipping crepes)
7. Measuring cups and spoons
8. Zester or grater (for orange zest)
9. Citrus juicer (for orange juice)
10. Long match or lighter (for flambéing)
11. Spoon (for serving and coating crepes with sauce)
FAQ
- What is the key to making perfect crepes?The batter needs to be smooth and free of lumps; let it rest for at least 30 minutes to ensure tenderness and an even texture.
- Can I substitute the Grand Marnier or Cointreau with another liqueur?Certainly! You can employ a comparable orange-flavored liqueur, or even triple sec, if you favor a lighter orange flavor that is not so potent.
- How do I prevent the flambé from burning?Ensure the heat is off under the pan before you add and light the alcohol. Tilt the pan carefully or use a long match to get the fire going.
- Can this recipe be made ahead of time? Yes, you can prepare the crepes and sauce in advance and refrigerate. Reheat the sauce gently and assemble the crepes just before serving.
- Are there any non-alcoholic alternatives for flambé?It is possible to make the dish without any alcohol, but it loses some of its signature flair and flavor. For a near-flip substitution that doesn’t involve flambéing with alcohol, use a non-alcoholic orange extract instead.
- What is the best pan to use for making crepes?To obtain thin, uniformly cooked crepes without sticking, use a non-stick pan or a well-seasoned cast-iron skillet.
Substitutions and Variations
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Almond milk or oat milk can be used in place of cow’s milk for a lactose-free version.
You can use coconut sugar or honey in place of granulated sugar for a uniquely flavored recipe.
You can substitute Grand Marnier or Cointreau with triple sec or a non-alcoholic orange extract for a non-alcoholic option.
Brandy or a dash of vanilla extract can substitute for the Cognac in a non-alcoholic version.
Pro Tips
1. Resting the Batter: Allowing the batter to rest for at least 30 minutes is crucial. This step relaxes the gluten in the flour, resulting in tender and delicate crepes.
2. Consistent Heat and Greasing: Ensure your skillet is consistently heated, but not too hot, to prevent burning. Lightly grease the pan with butter before each crepe to achieve an even, golden-brown finish.
3. Uniform Crepes: Use a ladle or measuring cup to dispense the same amount of batter for each crepe. This helps in achieving a uniform thickness and size, making the cooking process more predictable.
4. Flambé Safety: When flambéing, warm the alcohol gently and be cautious with lighting. Always tilt the ladle away from your body and ensure there are no flammable items nearby.
5. Flavor Enhancement: Allow the crepes to soak in the sauce for a few moments before serving. This will enable them to absorb more of the orange and liqueur flavors, enriching the overall taste of the dish.
Crepes Suzette Flambe Recipe
My favorite Crepes Suzette Flambe Recipe
Equipment Needed:
1. Large mixing bowl
2. Whisk
3. Small non-stick skillet
4. Ladle
5. Saucepan
6. Spatula (for flipping crepes)
7. Measuring cups and spoons
8. Zester or grater (for orange zest)
9. Citrus juicer (for orange juice)
10. Long match or lighter (for flambéing)
11. Spoon (for serving and coating crepes with sauce)
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
- 2 tablespoons granulated sugar
- 1 tablespoon orange zest
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons Grand Marnier or Cointreau
- 2 tablespoons cognac
- Orange segments for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions:
1. In a big bowl, mix the flour and eggs well. Gradually whisk in the milk and water, stirring to combine until smooth. Whisk in the 1/4 teaspoon salt, 2 tablespoons melted butter, and 2 tablespoons sugar until everything is well combined. And now, a 30-minute time-out for the batter.
2. Warm a small non-stick skillet over medium heat and give it a light coat of butter. Plop into the skillet and swirl to coat the bottom evenly. Cook the first side for a minute, then flip.
Once golden and set, repeat with remaining batter until you have a crepe stack that’s both golden and set.
3. In a separate saucepan, combine 4 tablespoons of butter, 1/4 cup of sugar, and the zest of 1 orange in medium heat. Stir until the sugar has dissolved and the mixture is syrupy.
4. Pour the orange juice in the saucepan and warm over medium heat until it thickens slightly, stirring occasionally.
5. Lower the heat and very carefully introduce the Grand Marnier and cognac into the sauce. Stir the mixture until it is combined as one.
6. Take each crepe and fold it in half twice to create a triangle shape. Place the triangular crepes into the sauce in the pan. With care, coat each individual crepe with the sauce.
7. To flambé, take the cognac or Grand Marnier and warm it gently for a few seconds in a ladle. Using a long match, carefully light the alcohol and then pour the flaming liquid over the crepes in the pan.
8. Permit the flames to dwindle while still gently heating the sauce and use a spoon to serve it over the crepes to let them absorb the flavors.
9. Warm the crepes Suzette and serve them with a flourish, garnished with orange segments as desired.
10. If you are using it, enjoy this classic French dessert dusted with powdered sugar.