Easy Crepes Suzette

Crepes Suzette
Howard Shooter / Getty Images
Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
353 Calories
17g Fat
48g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 353
% Daily Value*
Total Fat 17g 21%
Saturated Fat 10g 49%
Cholesterol 86mg 29%
Sodium 209mg 9%
Total Carbohydrate 48g 17%
Dietary Fiber 5g 18%
Total Sugars 26g
Protein 6g
Vitamin C 135mg 675%
Calcium 109mg 8%
Iron 1mg 8%
Potassium 526mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This no flambé crepes Suzette recipe is for all the cooks who would love to try the famous, caramelized orange essence of crepes Suzette, without the hassle of flambéing the dessert. This recipe yields a sweet crepe that is very close in flavor and appearance to the original version. Add ice cream or whipped cream to top off the fabulous treat.

Ingredients

  • 1 cup all-purpose flour

  • 1/2 cup milk

  • 7 tablespoons water

  • 2 large eggs

  • 2 tablespoons unsalted butter, melted

  • 2 teaspoons orange juice

  • 1 1/2 teaspoons orange zest

  • 1/4 teaspoon salt

  • 6 to 8 tablespoons (3 to 4 ounces) unsalted butter, for pan, divided

For the Orange Sauce:

  • 1 1/2 cups orange juice, preferably fresh

  • 2 tablespoons sugar

  • 2 teaspoons orange zest

  • 2 teaspoons Grand Marnier

  • 3 oranges, peeled and sectioned

Steps to Make It

  1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crepes.

  2. Melt 1 tablespoon butter in a crepe 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 crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.

  3. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

  4. Bring the orange juice, sugar, and orange zest to a boil.

  5. Allow the juice to boil for 5 minutes, reducing into a slightly thick sauce.

  6. Remove the orange sauce from the heat and stir in the Grand Marnier and oranges.

  7. Add the crepes to the pan to coat both sides in the orange syrup.

  8. Fold the crepes into quarters or roll them into cylinders. Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.

Recipe Tags: