Crepe Suzette

Warm, tender crepes coated in a delicious orangey buttery syrup, all made from scratch. Craving a decadent French dessert for a hot date night at home or the next day for a fabulous boozy brunch? This is the one!

Makes 10-12 crepes

Course Breakfast, Dessert

Cuisine French

Prep Time 5

Cook Time 25

Chill Time 1

Total Time 1 30

Servings

Calories 458kcal

Author Imma

Ingredients

2 large eggs
1 cup (240ml) milk (whole or low-fat)
¼ teaspoon (1g) salt
1 teaspoon (5ml) vanilla
1 tablespoon (12.5g) sugar
⅓ cup (79ml) water
1 cup (125g) all-purpose flour
3 tablespoons (42g) unsalted butter, melted

Crepes Suzette Sauce

4 tablespoons (56g) unsalted butter, chilled and cut into pieces
¾ cup (187ml) fresh orange juice (fresh squeezed is best)
¼ cup (50g) sugar
1 tablespoon (6g) finely grated orange zest
1 teaspoon (2g) finely grated lemon zest
1-2 tablespoons (15-30ml) Grand Marnier (or other orange liqueur)
¼ teaspoon (1g) kosher salt
Vanilla ice cream for serving

Instructions

The Crepes

In a medium bowl, using a whisk, beat: eggs, milk, salt, vanilla, sugar, water, flour, and melted butter until well incorporated and smooth. Or combine all the ingredients, pour in a blender or food processor, and blend until the mixture is smooth.
Let the batter rest for an hour or more in the refrigerator or overnight so the crepes can get crispy.
Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
Pour about ⅓ cup of batter, depending on your fry pan or skillet, and start swirling the pan immediately so the batter spreads evenly across the bottom of the pan. Return the excess batter to the bowl. Cook the crepe for 1-2 minutes, until the bottom is light brown. Lift with a spatula, flip over the other side, and cook for about 30 seconds. Remove and place on a plate. Do the same for the remaining batter.

Crepe Suzette Sauce

In a large skillet, heat butter over high heat until it completely melts and bubbles. Pour orange juice and bring to a boil. Add the sugar and zests, reduce the heat to a simmer, and stir using a wooden spatula until the sugar has melted and the mixture is slightly reduced, for about 5 minutes.
Remove from heat and add the orange liqueur and salt. Set aside.
Fold crepes into quarters using tongs or spatula to form triangles, and arrange them in a circular pattern, slightly overlapping, in a nonreactive skillet. Pour ¾ of the warm orange liqueur mixture on top of the crepe and place over low heat until crepes are warm, for about 5 minutes (optional).
Serve immediately, spooning crepes and sauce onto each plate and top with vanilla ice cream.

Notes

Stir the chilled batter before cooking. Crepe batter consistency should be close to that of heavy cream. A splash of milk will thin it if need be.
Too many bubbles in your batter mean it was beaten too long. Just let the batter set until the bubbles subside before cooking.
There are two reasons the edges of your crepes crack. Your pan may be too hot (decrease the heat), or your batter may be too thin (add a tablespoon of flour to thicken).
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition