Crepe Suzette

Name: Crepe Suzette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Eggs medium 2; Type 00 flour 1 ¼ cup; Whole milk 1 ¼ cup; Butter 3 tbsp; Sugar 1 spoonful; Orange peel ½; Oranges 3; Lemon juice 1; Grand Marnier liqueur 5 oz; Sugar 0.67 cup; Butter 5 ½ tbsp

761

Calories per serving

Vegetarian

Energy Kcal 761
Carbohydrates g 91.7
of which sugars g 63.1
Protein g 11.3
Fats g 30.6
of which saturated fat g 17.16
Fiber g 4.3
Cholesterol mg 185
Sodium mg 83

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low
Note + the resting time of the batter, which is half an hour

PRESENTATION

Bright orange sauce over thin, delicate Crepe Suzette creates a delicious look that usually catches everyone’s attention at the table. Compared with other American recipe desserts, these crepes have a special way of feeling both a little fancy and pretty familiar—kids love the color while grown-ups appreciate the fresh, sweet citrus flavor. Under that syrupy orange, the Crepe Suzette stays soft and flexible, folding up all that really good fruit sauce for a simple, warm, and comforting bite. That lively color shows up well for almost any get-together, whether you’re doing a laid-back brunch or a more festive family meal. Most home cooks like how these thin pancakes look stacked on a plate, with bright sauce dripping down the sides...it just feels right for holidays, birthdays, or whenever your crew wants dessert with that classic French twist. (Honestly, even plain, they taste AMAZING—but a scoop of ice cream or even some whipped cream on top makes these crepes even more special for everyone.)

On those nights when life feels busy, Crepe Suzette lands in the right spot among easy meals. Because it fits squarely in the world of regional American dishes—but with a clear nod to French flavor—it works as both an everyday treat or something that looks great for big family weekends. Many families find it’s definitely one of those budget-friendly recipes; serves a crowd, but still feels like you did something Extra. That light, refreshing taste stands out from heavier traditional desserts, so it always feels right, especially after a big dinner or even during make-ahead meals when you want something you can enjoy over a couple days. Kids and grown-ups both enjoy the vibrant glaze and the soft, thin pancakes—the whole plate just disappears, especially if you set up toppings for birthday parties, holidays, or potlucks. The fact that Crepe Suzette is easy for home bakers to serve in lots of ways means everyone finds their favorite version...easy to warm, simple to dress up, and always a win for families who want reliable, pretty desserts with some old-fashioned traditional American baking flair. Great for sharing, brings smiles at the table, and frankly, the kind of dessert people ask for again and again when they remember how GOOD it tastes!

INGREDIENTS

761

Calories per serving

Ingredients for the crepes:: Eggs 2 - medium; Type 00 flour 1 ¼ cup (150 g); Whole milk 1 ¼ cup (300 ml); Butter 3 tbsp (40 g); Sugar 1 spoonful; Orange peel ½

For the sauce and flambé:: Oranges 3; Lemon juice 1; Grand Marnier liqueur 5 oz (150 ml); Sugar 0.67 cup (130 g); Butter 5 ½ tbsp (80 g)

Preparation

How to prepare Crepe Suzette

To make crepes suzette, start with the basic batter: put the sifted flour 1, granulated sugar, seeds from half a vanilla pod, a pinch of salt, and milk in a high-sided bowl. Work the mixture with a hand whisk or an electric mixer until smooth 2. In a separate bowl, beat the eggs with a fork, then add them to the other ingredients 3 and continue to mix.

Melt the butter in a saucepan over low heat and let it cool slightly, then add it to the crepe batter and mix thoroughly. Finally, add the grated zest of half an orange to the batter 4. Mix the ingredients well to obtain a dense, lump-free batter 5. Cover the batter with plastic wrap and let it rest in the fridge for at least half an hour. After the resting time, take the crepe batter, get a crepe pan, flat with low sides, heat the pan, pour a ladle of batter 6, and cook the first crepe by rotating the pan to distribute the mixture over the entire surface.

Cook the crepes on both sides, turning them with a spatula 7. As you cook the crepes, transfer them onto a plate one on top of the other to prevent them from drying out 8. Fold the crepes into quarters to create small fans 9.

Now prepare the sauce, grate the zest of 3 oranges 10, squeeze their juice and strain it 11, grate the lemon zest, squeeze the lemon juice 12

Squeeze the juice and strain it through a sieve 13. Place the butter in a pan with the sugar 14 and melt them over low heat, stirring with a wooden spoon 15, use a steel pan, ideal for flambéing.

Flavor with the orange zest 16, lemon zest 17, pour in the orange juice 18

and the lemon juice 19. Cook the sauce over low heat until the sugar has dissolved 20, then dip the crepes in the orange sauce to flavor them 21.

Separately, heat the Grand Marnier in a small saucepan 22 and then pour it into the pan with the crepes 23, now ignite the liqueur for the flambé, to extinguish the flame, just cover the pan with a lid. The crepes suzette are ready to be enjoyed 24, those with a sweet tooth can accompany them with a chocolate ganache prepared by melting dark chocolate in cream.

Storage

You can store both the crepes batter and the sauce in the refrigerator for up to 12 hours. If there are cooked crepes left over, stack them on top of each other and keep them covered in the fridge for a couple of days.

Advice

In France, where crêpes are an institution, there are specific tools for cooking them. It would be nice, once, to try the super traditional version of crêpe suzette by cooking it on the “galéatoire”, a thick circular cast iron plate, and flipping it with the “tournette”, the spatula specifically created for turning crêpes. Isn’t there anyone passing by there who could help me find these wonders?

Curiosity

Did you know that in France crepes are considered a traditional symbol of friendship and alliance? Indeed... it even seems that tenant farmers offered them to their landlords as a sign of friendship and gratitude.
Traditionally served on Candlemas and Shrove Tuesday, it was customary to make a wish when flipping the crepe in the pan.

For the translation of some texts, artificial intelligence tools may have been used.