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.
- 1 cup all-purpose flour
- 1/2 cup milk
- 7 tablespoons water
- 2 eggs
- 2 tablespoons butter (melted)
- 2 teaspoons orange juice
- 1 1/2 teaspoons zest (orange)
- 1/4 teaspoon salt
- 6 to 8 tablespoons butter (for pan, divided)
- For the Orange Sauce:
- 1 1/2 cups orange juice (fresh is best)
- 2 tablespoons sugar (granulated)
- 2 teaspoons zest (orange)
- 2 teaspoons Grand Marnier
- 3 oranges (peeled and sectioned)
- 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.
- 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.
- 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.
- Bring the orange juice, sugar, and orange zest to a boil.
- Allow the juice to boil for 5 minutes, reducing into a slightly thick sauce.
- Remove the orange sauce from the heat and stir in the Grand Marnier and oranges.
- Add the crepes to the pan to coat both sides in the orange syrup.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||3 g|