Crêpes Suzette is a classic French dessert featuring delicate thin pancakes served with a luscious orange-flavored buttery sauce flambéed with Grand Marnier. This elegant treat combines tender crêpes with a zesty, caramelized citrus sauce for a memorable finish to any meal.
Total Time:30 minutes
Yield:8 servings
Ingredients
For the crêpes:
1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
For the Suzette sauce:
1/4 cup unsalted butter
1/4 cup granulated sugar
1/2 cup fresh orange juice
1 tablespoon orange zest
1/4 cup Grand Marnier or other orange liqueur
Instructions
Prepare the batter: In a large bowl, whisk together the flour, eggs, milk, water, salt, and melted butter until the batter is smooth and free of lumps.
Cook the crêpes: Heat a lightly oiled non-stick skillet over medium-high heat. Pour about 1/4 cup of batter into the skillet and tilt the pan to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned, then carefully flip and cook the other side for 1-2 minutes. Repeat with remaining batter, stacking cooked crêpes on a plate.
Make the Suzette sauce: In a large skillet, melt the unsalted butter over medium heat. Stir in the sugar, fresh orange juice, and orange zest. Cook gently until the sugar has dissolved and the sauce thickens slightly, about 3-5 minutes.
Add and fold crêpes: Place the cooked crêpes in the skillet with the sauce and fold each crêpe into quarters, ensuring they are coated with the sauce.
Flambé with liqueur: Pour the Grand Marnier evenly over the crêpes and, using a long lighter or match, carefully ignite the alcohol. Allow the flames to burn off naturally, infusing the crêpes with the liqueur's flavor.
Serve warm: Once the flames subside, serve the crêpes immediately, spooning extra sauce over the top for a rich, citrusy finish.
Notes
Use a non-stick skillet for easy crêpe flipping and to prevent sticking.
Ensure the Grand Marnier is at room temperature before flambéing to ignite easily.
If you prefer a non-alcoholic version, substitute orange juice for the liqueur and skip the flambé step.
For thinner crêpes, add a tablespoon more water or milk to the batter.
Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
