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The Spruce
This Crêpes Suzette recipe is the same variation that is used in upscale restaurants today. A simple mix of butter, sugar, and Grand Marnier are flambéed into a delicious syrup, which is then used to flavor a fresh, warm crêpe. This recipe tops the crêpe off with a scoop of vanilla ice cream.
Unlike the pancake, crêpes are very thin and usually folded when cooking, and can be filled with a variety of ingredients from fruits, whipped cream to cream cheese and hazelnut spread. In France, where crêpes first were created, they are not considered a breakfast food and are usually eaten for lunch, dinner, snack, or dessert.
Crêpes Suzette is traditionally served as a decadent dessert but can be added to a brunch menu as a gorgeous showstopper.
Ingredients
- For the Crêpes:
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup less 1 tablespoon water
- 2 eggs
- 2 tablespoons butter (melted)
- 2 teaspoons orange juice
- 1 1/2 teaspoons orange zest
- 1/4 teaspoon salt
- 1 tablespoon butter (for cooking)
- For the Orange Syrup:
- 16 tablespoons butter (divided)
- 4 tablespoons granulated sugar (divided)
- 4 ounces Grand Marnier (divided)
- Topping: vanilla ice cream
Steps to Make It
-
Gather the ingredients.
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Whisk the flour, milk, water eggs, 2 tablespoons melted butter, orange juice, orange zest, and salt vigorously until the batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
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Melt 1 tablespoon butter in a crêpe pan or large skillet over low-medium heat.
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Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
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Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
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Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan.
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Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter. Set aside.
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Make the syrup: In a large skillet set over medium heat, melt half of the butter until it foams.
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Remove the skillet from the heat and sprinkle half the sugar over the melted butter.
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Add half the Grand Marnier, handling the skillet carefully because of the flame.
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Then add the crêpes to the pan to coat both sides in the orange syrup.
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Fold the crêpes into quarters or roll them into cylinders.
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Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and Grand Marnier to make more orange syrup.
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Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.
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Serve and enjoy!
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Tip
- Use the spatula to flip over the crepe. If you don't have a spatula, it's perfectly acceptable to use your fingers if necessary. If you're really talented, try flipping the crepe over in the air using just the pan.