Crepes Suzette

Name: Crepes Suzette
Prep time: 2 h 30 min
Cook time: 2 min
Total time: 2 h 32 min
Yield: 18-20 crepes servings
Cuisine: French
Ingredients: 1 3/4 cups all-purpose flour; 1 1/4 cups sugar; 7 oz unsalted butter; 3 large eggs; 1/2 tsp salt; 1 3/4 cups milk; 3/4 cup water; 1 orange zest, finely grated; 7 tbsp orange liqueur; 1 tbsp powdered sugar

Jennifer

11 months ago

Cuisine: French

Categories: Brunch, Breakfast & Eggs

Crepes Suzette is a sophisticated and elegant French dessert that combines delicate, thin crepes with a rich, flavorful orange sauce. The crepes are lightly cooked to a golden perfection, then drizzled with a sauce made from orange juice, zest, butter, sugar, and a splash of orange liqueur like Grand Marnier or Cointreau. The sauce is flambéed, creating a dramatic presentation and infusing the crepes with a warm, citrusy sweetness. Topped with a sprinkle of zest and a dollop of whipped cream, Crepes Suzette is a refined, indulgent treat that’s perfect for special occasions or a luxurious finish to any meal.

Tags:

crepes

Difficulty: MEDIUM

Prep Time: 2 hours 30 minutes

Cook Time: 2 minutes

Total Time: 2 hours 32 minutes

Serving Size: 18-20 crepes

Ingredients:

1 3/4 cups all-purpose flour
1 1/4 cups sugar
7 oz unsalted butter
3 large eggs
1/2 tsp salt
1 3/4 cups milk
3/4 cup water
1 orange zest, finely grated
7 tbsp orange liqueur
1 tbsp powdered sugar

Directions:

In a large bowl whisk the eggs with salt, gradually add milk and water.
Slowly add flour mix to the milk-egg mixture, stir with a wire whisk to mix well.
In a microwave melt 2 oz of butter, pour it into the crepe batter. Then cover the bowl with plastic food wrap, and refrigerate for 2 hours.
Meanwhile, cream the rest of the butter with the orange zest, sugar and 1 tablespoon of the orange liqueur.
Heat a crepe pan over medium-high heat until really hot.
Cover the pan with a thin layer of butter and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible.
Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe.
Cook on the other side for about 20 seconds. Make about 18-20 very thin crepes.
Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in an ovenproof dish.
Just before serving, reheat the crepes in the oven (at 210 F) for 10 minutes.
Warm the remaining liqueur in a small saucepan. Bring the crepes to the table, dust them with the confectioners sugar, and pour over the warmed liqueur. Set alight and serve immediately.

Directions:

In a large bowl whisk the eggs with salt, gradually add milk and water.

Slowly add flour mix to the milk-egg mixture, stir with a wire whisk to mix well.

In a microwave melt 2 oz of butter, pour it into the crepe batter. Then cover the bowl with plastic food wrap, and refrigerate for 2 hours.

Meanwhile, cream the rest of the butter with the orange zest, sugar and 1 tablespoon of the orange liqueur.

Heat a crepe pan over medium-high heat until really hot.

Cover the pan with a thin layer of butter and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible.

Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe.

Cook on the other side for about 20 seconds. Make about 18-20 very thin crepes.

Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in an ovenproof dish.

Just before serving, reheat the crepes in the oven (at 210 F) for 10 minutes.

Warm the remaining liqueur in a small saucepan. Bring the crepes to the table, dust them with the confectioners sugar, and pour over the warmed liqueur. Set alight and serve immediately.