Crêpes Suzette

 

Crêpes Suzette

(A luxurious French dessert featuring thin crêpes served with a rich orange sauce made with butter, sugar, orange juice, and zest, flambéed with orange liqueur for a show-stopping finish.)

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Ingredients

For the Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 tbsp sugar
• ½ tsp vanilla extract
• Pinch of salt
• Butter, for greasing the pan

For the Suzette Sauce:

• ¼ cup unsalted butter
• ¼ cup granulated sugar
• ½ cup fresh orange juice (from about 2 oranges)
• Zest of 1 orange
• 2 tbsp orange liqueur (such as Grand Marnier or Cointreau)
• 1 tbsp brandy (optional, for flambéing)

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Instructions

1. Make the Crêpe Batter:

• In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and a pinch of salt until smooth.
• Let the batter rest for about 30 minutes to allow the gluten to relax and create tender crêpes.

2. Cook the Crêpes:

• Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a bit of butter.
• Pour about ¼ cup of batter into the pan and swirl to spread it evenly into a thin layer.
• Cook for 1-2 minutes until the edges begin to lift, then flip the crêpe and cook for an additional 30 seconds.
• Remove from the pan and set aside. Repeat with the remaining batter, stacking the crêpes on a plate and covering with a kitchen towel to keep warm.

3. Prepare the Suzette Sauce:

• In a skillet or shallow pan, melt butter over medium heat.
• Add the sugar and stir until it melts and begins to caramelize, about 2-3 minutes.
• Add the orange juice and orange zest, and stir well. Let it simmer for 3-5 minutes to thicken slightly.

4. Flambé the Sauce:

• Once the sauce has thickened, reduce the heat to low.
• Fold the crêpes into quarters (or roll them up) and place them in the pan with the sauce, turning them to coat in the sauce.
• Pour the orange liqueur (Grand Marnier or Cointreau) over the crêpes.
• Carefully light the liqueur with a match or long lighter (this step is optional but adds drama and flavor). Let the flames burn off for a few seconds, then turn off the heat.

5. Serve:

• Transfer the crêpes to a serving plate and drizzle with the remaining orange sauce from the pan.
• Garnish with additional orange zest or a dusting of powdered sugar for a finishing touch.

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Why This Version Stands Out?

✅ Thin, delicate crêpes with a rich, citrusy sauce that’s perfectly balanced between sweetness and tartness.
✅ Flambéing the orange liqueur adds both flair and depth to the flavor.
✅ Luxurious, classic French dessert that’s impressive yet relatively simple to prepare.
✅ Perfect for a special occasion like birthdays, anniversaries, or dinner parties.

Would you like to serve these with vanilla ice cream or whipped cream on the side? 😊

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