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Yummy Crepe Suzette Recipe

This Crepes Suzette recipe is a boozy and enjoyable dessert for adults, with light and airy crepes coated in an orange-infused sauce. This delectable French dessert is ideal for any occasion, including brunch.

Crêpes can be both sweet and savory. Sweet crêpes are typically consumed for breakfast or as a dessert. Chocolate spread and fruit or sugar and orange or lemon juice are popular fillings. Savoury crêpes are typically eaten for lunch or dinner and are filled with ham, cheese, mushrooms, eggs, and meat items (in certain regions).

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Servings: 12 crepes

 

Ingredients:

Crepes:

¾ cup whole milk (180ml)

½ cup cold water (120ml)

2 large eggs at room temperature

3 tablespoons melted unsalted butter plus more for brushing

1 tbsp. granulated sugar

½ teaspoon grated orange zest

⅛ teaspoon of salt

1 cup regular flour (120g)

 

Sauce:

2 tablespoons freshly grated orange zest

¾ cup fresh orange juice (equivalent to 2 oranges/180ml)

½ cup unsalted butter (113g)

½ cup granulated sugar (100g)

⅓ cup orange liqueur (80ml)

 

Instructions:

To make the crepe batter:

Combine the milk, water, eggs, melted butter, sugar, orange zest, and salt in a blender. Blend for about 15 seconds, or until well incorporated. Add the flour gradually, about 15 seconds more, with the blender running on medium speed. Allow the batter to remain at room temperature for 20 minutes, or until it is somewhat bubbling. While the batter rests, continue with the sauce.

 

To make the sauce:

Bring the orange zest, orange juice, butter, and sugar to a boil in a large skillet over medium-high heat, stirring regularly. Turn the heat down to medium-low and mix in the orange liqueur. Simmer, stirring occasionally, for about 15 minutes, or until syrupy. Reduce the heat down just enough to keep the sauce warm.

 

To make the crepes:

Melt butter in a crepe pan or small skillet; cook over medium-low heat. Swirl in about 1/4 cup of batter to make a uniform layer. Cook, stirring occasionally, until light golden brown, 1 to 2 minutes. Flip the crepe carefully and cook for another 30 seconds, or until light golden brown. Take out of the skillet. Fold into quarters and arrange on a tray or platter. Repeat with the remaining batter, coating the pan with melted butter between crepes.

 

For the General Assembly:

Once cooked, combine all of the folded crepes with the orange sauce. Cook, stirring occasionally, over medium-low heat until thoroughly warmed, about 3 minutes. Serve immediately with more sauce spooned over crepes. If preferred, top with vanilla ice cream.

 


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