Crepes Suzette
Cuisine: French
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.
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.