Name: Crêpes Suzette with Orange Liqueur Flambé
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 cup wheat flour; 1.5 cup milk; 2 pcs eggs (large); 2 tbsp granulated sugar; 2 tbsp melted butter (plus extra for cooking); 0.25 tsp salt; 0.5 cup unsalted butter; 0.5 cup granulated sugar; 0.5 cup orange juice (freshly squeezed); 1 tbsp orange zest (finely grated); 0.25 cup grand marnier (or other orange liqueur)

Crêpes Suzette with Orange Liqueur Flambé - Image 1

Prep: 15 min • Cook: 25 min. An iconic French dessert featuring thin crêpes bathed in a luscious butter-orange-liqueur sauce and dramatically flambéed just before serving. A show-stopping sweet treat that's perfect for celebrations or an elegant finish to any meal.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 6
Course: Dessert
Complexity: Medium

Units:

Scale:

Ingredients

For the Crêpes:

1 cup wheat flour
1 1/2 cup milk
2 pcs eggs(large)
2 tbsp granulated sugar
2 tbsp melted butter(plus extra for cooking)
1/4 tsp salt

For the Suzette Sauce

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup orange juice(freshly squeezed)
1 tbsp orange zest(finely grated)
1/4 cup grand marnier(or other orange liqueur)

Instructions

Prepare the Crêpes

In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and crack in the eggs.
Whisk the eggs gently, then gradually incorporate the milk until a smooth batter forms. Stir in the melted butter.
Cover the batter and let it rest in the refrigerator for at least 30 minutes, or preferably an hour, to allow the flour to fully hydrate.
Heat a lightly buttered 8-inch non-stick crêpe pan or skillet over medium heat. Pour a small amount of batter (about 1/4 cup) into the pan, tilting and swirling to evenly coat the bottom.
Cook for about 1-2 minutes until the edges are golden and the center is set. Flip the crêpe and cook for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the finished crêpes.

Prepare and Flambé the Suzette Sauce

In a large, shallow pan or skillet, melt the butter over medium-low heat. Add the granulated sugar, orange juice, and orange zest. Stir until the sugar dissolves and the sauce begins to simmer gently.
Fold each crêpe into quarters or roll them up, then place them gently into the simmering sauce. Allow them to warm through and absorb the flavors for 1-2 minutes per side.
Carefully remove the pan from the heat. Pour the Grand Marnier evenly over the crêpes. Using a long match or kitchen lighter, carefully ignite the liqueur. Be cautious as the flames will rise.
Allow the flames to subside naturally (typically 30-60 seconds), gently swirling the pan to coat the crêpes in the sauce. Do not cover the pan while flaming.
Serve the flambéed Crêpes Suzette immediately, spooning extra sauce over each serving.

Nutrition

Servings: 6
Serving size (imperial): 5.3 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	350.5 kcal	233.7 kcal	2,103 kcal
Protein	6.2 g	4.1 g	37.2 g
Fat	14.1 g	9.4 g	84.6 g
Carbs	48.3 g	32.2 g	289.8 g

Tips

Allowing the crêpe batter to rest is crucial for a tender texture and prevents rubbery crêpes.
Ensure your pan is hot enough for the crêpes to cook quickly but not burn. Adjust heat as needed.

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Ingredients

For the Crêpes:

1 cup wheat flour
1 1/2 cup milk
2 pcs eggs(large)
2 tbsp granulated sugar
2 tbsp melted butter(plus extra for cooking)
1/4 tsp salt

For the Suzette Sauce

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup orange juice(freshly squeezed)
1 tbsp orange zest(finely grated)
1/4 cup grand marnier(or other orange liqueur)

Instructions

Prepare the Crêpes

In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and crack in the eggs.
Whisk the eggs gently, then gradually incorporate the milk until a smooth batter forms. Stir in the melted butter.
Cover the batter and let it rest in the refrigerator for at least 30 minutes, or preferably an hour, to allow the flour to fully hydrate.
Heat a lightly buttered 8-inch non-stick crêpe pan or skillet over medium heat. Pour a small amount of batter (about 1/4 cup) into the pan, tilting and swirling to evenly coat the bottom.
Cook for about 1-2 minutes until the edges are golden and the center is set. Flip the crêpe and cook for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the finished crêpes.

Prepare and Flambé the Suzette Sauce

In a large, shallow pan or skillet, melt the butter over medium-low heat. Add the granulated sugar, orange juice, and orange zest. Stir until the sugar dissolves and the sauce begins to simmer gently.
Fold each crêpe into quarters or roll them up, then place them gently into the simmering sauce. Allow them to warm through and absorb the flavors for 1-2 minutes per side.
Carefully remove the pan from the heat. Pour the Grand Marnier evenly over the crêpes. Using a long match or kitchen lighter, carefully ignite the liqueur. Be cautious as the flames will rise.
Allow the flames to subside naturally (typically 30-60 seconds), gently swirling the pan to coat the crêpes in the sauce. Do not cover the pan while flaming.
Serve the flambéed Crêpes Suzette immediately, spooning extra sauce over each serving.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

350.5 kcal

233.7 kcal

2,103 kcal

Protein

6.2 g

4.1 g

37.2 g

Fat

14.1 g

9.4 g

84.6 g

Carbs

48.3 g

32.2 g

289.8 g