Crepes Suzette​

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Crepe Suzette

Crepe Suzette

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Crepes Suzette is a classic French dessert that features thin crepes served with a flavorful orange sauce

Cooking Time: 25min

Serving: 4 servings

INGREDIENTS:

For the Crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter

For the Suzette Sauce:

  • 1/2 cup fresh orange juice
  • Zest of 1 orange
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 1/4 cup orange liqueur (such as Grand Marnier or Cointreau)
  • 2 tablespoons cognac or brandy (optional)
  • Powdered sugar, for garnish
  • Fresh mint leaves, for garnish

INSTRUCTIONS:

  1. In a mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine.

  2. Add the melted butter and salt. Whisk until the batter is smooth. Let it rest for at least 30 minutes to allow the flour to absorb the liquid.

  3. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil.

  4. Pour a small ladleful of batter into the center of the skillet, swirling the pan to spread the batter thinly.

  5. Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes. Repeat with the remaining batter. Stack the cooked crepes on a plate, covering them with a kitchen towel to keep warm.

  6. In a saucepan, combine fresh orange juice, orange zest, and sugar. Cook over medium heat, stirring, until the sugar is dissolved and the mixture has slightly thickened.

  7. Add the butter to the sauce and stir until melted and well incorporated.

  8. Remove the pan from the heat and stir in the orange liqueur and cognac (if using). Be cautious as the alcohol may ignite. If desired, carefully ignite the sauce with a long lighter to flambe. Let the flames subside naturally.

  9. Return the sauce to low heat, stirring until it thickens slightly.

  10. Fold the crepes into quarters and place them in the pan with the sauce. Allow the crepes to soak up the sauce for a minute or two.

  11. Plate the crepes, drizzling some additional sauce over the top.