Description
Few desserts blend elegance and spectacle like Crêpes Suzette. These tender, buttery crêpes are bathed in a luscious, orange-infused caramel sauce and set alight in a dramatic flambé, offering both rich flavor and unforgettable presentation. Perfect for impressing guests or treating yourself to a luxurious French dessert experience!
Ingredients
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For the Crêpes:
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1 cup all-purpose flour (sifted)
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1 cup whole milk (room temperature)
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2 large eggs (preferably free-range)
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2 tablespoons unsalted butter (melted)
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2 tablespoons fine granulated sugar
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1 tablespoon freshly grated orange zest
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Pinch of salt
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For the Sauce:
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1/4 cup unsalted butter (softened)
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2 tablespoons fine granulated sugar
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1/3 cup freshly squeezed orange juice
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1 tablespoon freshly grated orange zest
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3 tablespoons Grand Marnier or Cointreau (for flambé)
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Instructions
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Prepare the Crêpe Batter:
In a large bowl, whisk together sifted flour, sugar, and a pinch of salt. Gradually add the milk while stirring to prevent lumps. Beat in eggs one at a time, then add melted butter and orange zest. Stir until smooth. Cover and let the batter rest for 30 minutes. -
Cook the Crêpes:
Lightly butter a non-stick skillet over medium heat. Pour a small ladleful of batter into the center, swirling to create a thin layer. Cook for about 1 minute until edges lift slightly, flip, and cook for another 30 seconds. Stack cooked crêpes with parchment paper between each. -
Prepare the Orange-Butter Sauce:
In a large skillet, melt the softened butter over medium heat. Add sugar and stir until it dissolves and lightly caramelizes. Add the orange juice and zest, simmering gently until thickened and syrupy. -
Combine Crêpes and Sauce:
Fold crêpes into quarters and arrange them in the skillet with the sauce. Spoon sauce generously over the crêpes. -
Flambé the Crêpes:
Gently warm the Grand Marnier or Cointreau. Pour the warmed liqueur over the crêpes and immediately ignite with a long lighter. Carefully swirl the pan to distribute the flames until they subside.
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Serve Immediately:
Plate the crêpes while warm, spooning additional sauce over each serving.
Notes
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Pro Tip: Let your crêpe batter rest to ensure a more tender texture.
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Flavor Variations: Substitute dark rum or Chambord for the liqueur, or add macerated strawberries for a fruity twist.
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Dietary Options: For gluten-free, substitute with a blend of rice and almond flours; for vegan, use oat milk and plant-based butter.
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Flambé Safety: Always flambé in an open space, away from overhead cabinets, and keep a pan lid handy to extinguish flames if necessary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dinner
- Cuisine: French
Nutrition
- Serving Size: 2 crêpes per serving
- Calories: 320 per serving
- Sugar: 17g
- Fat: 16g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
Keywords: Crêpes Suzette