Crêpes Suzette

About This Recipe

Crêpes Suzette is a classic French dessert known for its theatrical preparation and delightful flavor. The dish consists of thin crêpes doused in a sauce of butter, sugar, orange juice, and zest, with a touch of orange liqueur. The crêpes are flambéed, adding a touch of drama and enhancing the depth of flavor. The origins of Crêpes Suzette are debated, but one popular story credits a young waiter named Henri Charpentier, who accidentally created the dish while preparing a dessert for the Prince of Wales in the late 19th century. The flambéing process, whether accidental or intentional, caramelizes the sugar and intensifies the citrusy notes. This dessert remains a favorite in French cuisine, celebrated for its simplicity and elegance. It is often served in fine dining restaurants or enjoyed at home as a special treat. Its combination of buttery, citrusy flavors with the light texture of crêpes makes it a timeless classic.

Ingredients

Serves 4

• 250 gall-purpose flour
• 500 mlmilk
• 3eggs
• 100 gbutter(melted)
• 3 orangeszest and juice
• 60 mlGrand Marnier
• 100 gsugar

Instructions

1. 1

   Make the Crêpe Batter

   Whisk together flour, milk, eggs, and half the melted butter until smooth. Let it rest for 30 minutes.

   Resting the batter ensures tender crêpes.

2. 2

   Cook the Crêpes

   Heat a non-stick pan, brush with butter, and cook each crêpe until golden on both sides.

3. 3

   Prepare the Sauce

   In a large pan, combine remaining butter, sugar, orange juice, and zest. Simmer until the sugar dissolves.

4. 4

   Flambé the Crêpes

   Fold crêpes into quarters and place in the sauce. Add Grand Marnier and carefully flambé.

   Use caution when flambéing.

5. 5

   Serve

   Serve immediately with a drizzle of sauce and orange zest for garnish.

Variations

• •

  Use lemon instead of orange for a tangy twist.

• •

  Add a scoop of vanilla ice cream.

Storage

Best enjoyed fresh. Store crêpes in the refrigerator for up to 2 days.

Frequently Asked Questions