Crepes Suzette

This easy and delicious Crepes Suzette recipe is a classic French dessert that’s both simple and indulgent. With a rich, buttery orange sauce and a hint of vanilla, these crepes are the perfect treat. You can adjust the ingredients with what you have on hand, making it a flexible and delightful dessert to impress your guests!

Ingredients Needed:

Crepes:

• 1 1/2 cups all-purpose flour
• Pinch salt
• 3 eggs
• 1/2 cup sugar
• 2 cups milk
• 1 tablespoon orange liqueur (recommended: Grand Marnier)
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup clarified butter

Sauce:

• 1 1/2 cups freshly squeezed orange juice
• 2 tablespoons sugar
• 2 teaspoons grated orange zest
• 2 tablespoons orange liqueur (recommended: Grand Marnier)
• 3 oranges, peeled and sectioned
• Vanilla ice cream, for serving

How To Make Crepes Suzette?

1. Crepe Batter: Mix flour and salt. In another bowl, whisk eggs and sugar. Add 360ml milk, orange liqueur, vanilla, orange zest, and the flour mixture. If thick, add 120ml more milk. Refrigerate for 30 minutes.
2. Cook the Crepes: Heat a pan and add butter. Pour batter into the pan, and swirl to spread. Cook for 45-60 seconds, flip, and cook for 20 seconds more. Repeat with the remaining batter.
3. Sauce: Boil orange juice in a skillet. Add sugar and zest, and simmer for 5 minutes. Remove from heat, add orange liqueur and orange sections. Set aside.
4. Assemble: Soak each crepe in the sauce for 1 minute. Place on a plate, roll up, and top with orange sections. Serve with ice cream.

Recipe Tips:

• Rest the batter: Let the batter rest for 30 minutes in the fridge to make the crepes more tender and smooth.
• Use a non-stick pan: A non-stick pan makes it easier to flip the crepes without them sticking.
• Don’t overfill the pan: Use a small ladle to pour the batter for thin, even crepes.
• Cook on medium heat: Make sure the pan is hot but not too hot to avoid burning the crepes.
• Use clarified butter: Clarified butter prevents burning and gives the crepes a richer flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the crepes cool to room temperature, then store in the fridge for up to 2 days.
• Freeze: Wrap the crepes tightly and freeze for up to 1 month.
• Reheat: Heat the crepes in a pan on low heat for 1-2 minutes on each side.

Nutrition Facts:

• Calories: 158 kcal
• Total Fat: 8.9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 309mg
• Potassium: 79mg
• Total Carbohydrate: 15.43g
• Dietary Fiber: 0g
• Sugars: 7g
• Protein: 4.11g

Try More Bobby Flay Recipes:

• Bobby Flay Crepes
• Bobby Flay Sloppy Joe
• Bobby Flay Bananas Foster French Toast
• Bobby Flay Salted Caramel Sauce

Crepes Suzette

Author: Mohamed Shili Cooking Method:Pan-frying Cuisine:French Courses:Dessert Recipe Keys: C Crepes Suzette

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 30 minutesTotal time: 55 minutesServings:6 servingsCalories:158 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Crepes Suzette recipe is a classic French dessert that’s both simple and indulgent. With a rich, buttery orange sauce and a hint of vanilla, these crepes are the perfect treat. You can adjust the ingredients with what you have on hand, making it a flexible and delightful dessert to impress your guests!

Ingredients

Crepes:

• 1 1/2 cups all-purpose flour
• Pinch salt
• 3 eggs
• 1/2 cup sugar
• 2 cups milk
• 1 tablespoon orange liqueur (recommended: Grand Marnier)
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup clarified butter

Sauce:

• 1 1/2 cups freshly squeezed orange juice
• 2 tablespoons sugar
• 2 teaspoons grated orange zest
• 2 tablespoons orange liqueur (recommended: Grand Marnier)
• 3 oranges, peeled and sectioned
• Vanilla ice cream, for serving

Instructions

1. Crepe Batter: Mix flour and salt. In another bowl, whisk eggs and sugar. Add 360ml milk, orange liqueur, vanilla, orange zest, and the flour mixture. If thick, add 120ml more milk. Refrigerate for 30 minutes.
2. Cook the Crepes: Heat a pan and add butter. Pour batter into the pan, and swirl to spread. Cook for 45-60 seconds, flip, and cook for 20 seconds more. Repeat with the remaining batter.
3. Sauce: Boil orange juice in a skillet. Add sugar and zest, and simmer for 5 minutes. Remove from heat, add orange liqueur and orange sections. Set aside.
4. Assemble: Soak each crepe in the sauce for 1 minute. Place on a plate, roll up, and top with orange sections. Serve with ice cream.

Notes

• Rest the batter: Let the batter rest for 30 minutes in the fridge to make the crepes more tender and smooth.
• Use a non-stick pan: A non-stick pan makes it easier to flip the crepes without them sticking.
• Don’t overfill the pan: Use a small ladle to pour the batter for thin, even crepes.
• Cook on medium heat: Make sure the pan is hot but not too hot to avoid burning the crepes.
• Use clarified butter: Clarified butter prevents burning and gives the crepes a richer flavor.

Keywords:Crepes Suzette