|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 10g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
For the Crêpes:
1 cup (120 grams) all-purpose flour
1/2 cup milk
1/2 cup water
2 large eggs
2 tablespoons melted unsalted butter, more for the pan
2 teaspoons orange juice
1 1/2 teaspoons orange zest
1/4 teaspoon salt
For the Orange Syrup:
Gather the ingredients.
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.
Add 1 tablespoon butter in a crêpe pan or large skillet over low-medium heat.
Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan.
Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter. Set aside.
Make the syrup: In a large skillet set over medium heat, melt half of the butter until it foams.
Remove the skillet from the heat and sprinkle half the sugar over the melted butter.
Add half the Grand Marnier; the mixture will ignite. Handle the skillet carefully because of the flame.
When the flame goes out, add the crêpes to the pan to coat both sides in the orange syrup.
Fold the crêpes into quarters or roll them into cylinders.
Melt the remaining 1/2 cup butter in the skillet, remove it from the heat, and then add the sugar and Grand Marnier to make more orange syrup.
Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.
Serve and enjoy!
- 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.