Description
Make Classic French Crêpes Suzette for an elegant dessert. This recipe brings a touch of family warmth to a famous dish, keeping the steps simple so you can enjoy making and eating this special treat.
Ingredients
Scale
- Crêpes: 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter, plus more for cooking
- 1/4 teaspoon salt
- 1 tablespoon sugar
- For the Sauce: 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- Zest of 1 orange
- 1/4 cup Grand Marnier or orange liqueur (optional)
- 2 tablespoons unsalted butter
Instructions
- Prepare the Crêpes: Whisk flour, salt, and sugar in a bowl. In a separate bowl, whisk milk and eggs. Gradually add wet ingredients to dry ingredients, mixing until smooth. Whisk in melted butter. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly butter the pan for each crêpe. Pour about 1/4 cup batter into the pan, tilting to coat the bottom evenly. Cook for 1-2 minutes until the edges brown, then flip and cook for 30 seconds more. Stack finished crêpes on a plate.
- Make the Sauce: In a clean skillet, melt 2 tablespoons of butter over medium heat. Add the granulated sugar and stir until it dissolves and turns a light amber color. Be careful not to burn it.
- Carefully pour in the orange juice and lemon juice. The mixture will bubble vigorously. Stir gently until the sugar dissolves completely into the syrup.
- Stir in the orange zest. Simmer the sauce for about 2 minutes until slightly thickened.
- Fold the Crêpes: Fold each crêpe into quarters (a triangle shape). Arrange the folded crêpes in the sauce, turning them to coat.
- Flambé (Optional): Remove the skillet from the heat. Pour the Grand Marnier over the crêpes. Return the pan to the heat, tilt the pan slightly toward the flame (if using a gas stove), or use a long match to light the liqueur. Let the flames die down naturally.
- Serve immediately, spooning extra sauce over the top.
Notes
- You can make the crêpes ahead of time and store them covered in the refrigerator.
- If you skip the liqueur, the sauce is still delicious; just simmer it a little longer to reduce.
- Use fresh citrus juices for the best, brightest flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-Frying/Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2 crêpes with sauce
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed