Crêpes Suzette is a decadent French dessert that's easy to make from scratch. Warm, thin crêpes are bathed in a buttery orange sauce, infused with the delightful aroma of orange liqueur, and then set ablaze in a dramatic flambéed finish. This dessert is sure to impress your guests and leave them wanting more!
This recipe is perfect for those who want to impress with a show-stopping dessert. While crêpes are versatile and can be enjoyed sweet or savory, they truly shine in this classic French dessert. Crêpes Suzette is a testament to French culinary artistry, combining the delicate textures of crêpes with the vibrant flavors of orange and the theatricality of a flambéed presentation.
Ingredients
Crêpes
- ½ cup whole milk
- ⅓ cup water
- 2 large eggs
- 1 teaspoon white sugar
- ¼ teaspoon kosher salt
- ¾ cup all-purpose flour
- ¼ cup unsalted butter, melted, divided
- 1 teaspoon freshly grated orange zest
Orange Sauce
- ⅓ cup fresh orange juice
- 3 tablespoons white sugar
- 1 teaspoon grated orange zest
- ¼ cup unsalted butter, cut into pieces
- 1 tablespoon orange liqueur (such as Grand Marnier)
- ¼ teaspoon kosher salt
For Serving
- ¼ cup orange liqueur (such as Grand Marnier)
- ½ cup vanilla ice cream, or to taste
Instructions
Making the Crêpes
- Combine the milk, water, eggs, sugar, and salt in a blender. Blend on medium speed until smooth (about 10 seconds).
- Add the flour and blend until smooth (about 5 more seconds).
- Add 2 tablespoons of the melted butter and orange zest. Pulse until incorporated (about 3 pulses).
- Cover the blender and refrigerate the batter for 15 minutes.
- Heat a 6-inch non-stick skillet or crêpe pan over medium heat.
- Add ½ teaspoon of the melted butter and swirl to coat the skillet.
- Pour 2 tablespoons of batter into the skillet and swirl to coat the bottom.
- Cook undisturbed until the bottom is lightly golden and the top is still slightly moist (about 1 minute).
- Swirl the skillet to loosen the crêpe and gently flip it with a spatula and your fingers.
- Cook until golden on the other side (about 30 seconds).
- Transfer the crêpe to a plate. Repeat with the remaining butter and batter.
Making the Orange Sauce
- Combine the orange juice, white sugar, and orange zest in a small skillet over medium heat.
- Cook, stirring frequently, until the sugar is dissolved and the liquid begins to bubble (3 to 4 minutes).
- Gradually add the butter, piece by piece, stirring constantly until it is melted and fully incorporated.
- Let the sauce come back to a simmer and simmer until slightly syrupy (2 to 3 minutes). Stir occasionally.
- Stir in the orange liqueur and salt. Remove from heat.
Assembling and Flambéing
- Fold each crêpe in half, then in half again to create a triangle.
- Dip the folded crêpes into the hot orange sauce.
- Place the crêpes on a serving platter, overlapping them so they face the same direction.
- Pour the remaining orange liqueur into the skillet with the orange sauce and place over medium-high heat.
- If the liqueur doesn't ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire.
- Let the liqueur burn for about 30 seconds.
- Pour the flaming liqueur over the crêpes on the platter.
- Serve immediately with a scoop of vanilla ice cream.
Tips for Success
- For even more flavor, add a tablespoon of Cognac along with the Grand Marnier.
- Don't be afraid to experiment with different orange liqueurs or even experiment with other fruit flavors like lemon or raspberry.
- For a richer sauce, you can use a tablespoon of heavy cream along with the butter.
- Make sure to use a long-stemmed lighter for the flambéing process and be careful.
- Serve the Crêpes Suzette warm for the best experience.
Enjoy this decadent French dessert and impress your guests with this classic flambéed creation!
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