French Crepes Suzette with Orange Sauce and Grand Marnier Liqueur

While it may seem like a dish reserved for fancy restaurants, you can easily make Crêpes Suzette at home with just a few ingredients and some simple techniques.

In this blog post, we’ll guide you through the steps of making this classic dessert, from preparing the perfect crêpes to creating the luscious orange sauce. Plus, we’ll share tips and tricks to help you achieve a restaurant-quality finish.

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What is Crêpes Suzette?

Crêpes Suzette is a traditional French dessert featuring thin crêpes served in a sauce made from butter, sugar, orange juice, and orange zest, typically flambéed with Grand Marnier or Cointreau.

The flambé process caramelizes the sauce, creating a beautiful glaze that coats the crêpes and infuses them with a warm, citrusy aroma.

The dish is a perfect balance of sweetness and tanginess, with a hint of bitterness from the caramelized sugar.

Ingredients You’ll Need

To make Crêpes Suzette, you will need the following ingredients:

For the crêpes:

All-purpose flour – 1 cup
Milk – 1 cup
Water – 1/2 cup
Eggs – 2 large
Butter – 2 tablespoons, melted
Salt – a pinch
Sugar – 1 tablespoon (optional, for sweet crêpes)

For the Suzette sauce:

Unsalted butter – 1/4 cup (1/2 stick)
Granulated sugar – 1/2 cup
Orange juice – 1/2 cup (preferably fresh)
Orange zest – zest of 1 orange
Grand Marnier or Cointreau – 1/4 cup (for flambéing)

Step-by-Step Instructions

Make the Crêpe Batter: In a large mixing bowl, whisk together the flour, milk, water, eggs, melted butter, salt, and sugar (if using) until smooth. The batter should be thin, similar to the consistency of heavy cream. If it’s too thick, add a bit more milk or water. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate, which helps create tender crêpes.
Cook the Crêpes: Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the center of the pan, tilting it to spread the batter evenly into a thin layer. Cook for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crêpe with a spatula and cook for another 30 seconds to 1 minute on the other side. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes with parchment paper in between to prevent sticking.
Prepare the Suzette Sauce: In a large skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and the mixture begins to bubble, about 2-3 minutes. Be careful not to let it burn. Add the orange juice and zest, stirring to combine. Continue to cook the sauce until it thickens slightly and becomes glossy, about 3-4 minutes.
Flambé the Sauce: Remove the skillet from the heat and carefully add the Grand Marnier or Cointreau to the sauce. Return the skillet to the heat and, using a long match or lighter, carefully ignite the alcohol to flambé. Let the flames subside on their own as the alcohol burns off, leaving behind a rich, caramelized sauce.
Coat the Crêpes in Sauce: Once the flames have died down, reduce the heat to low. Fold each crêpe into quarters and place them in the sauce, spooning the sauce over the crêpes to coat them evenly. Allow the crêpes to warm through in the sauce for about 1 minute.
Serve the Crêpes Suzette: Serve the crêpes hot, spooning extra sauce over the top. Garnish with additional orange zest or a scoop of vanilla ice cream, if desired, for a delicious contrast of flavors and temperatures.

Tips for Making Perfect Crêpes Suzette

Rest the Batter: Allowing the crêpe batter to rest for at least 30 minutes is crucial. This resting period relaxes the gluten and allows the flour to fully absorb the liquids, resulting in softer, more tender crêpes.
Use Fresh Ingredients: Fresh orange juice and zest are key to achieving the bright, citrusy flavor characteristic of Crêpes Suzette. Bottled juice doesn’t have the same intensity or freshness, so take the extra time to squeeze your own oranges.
Practice Flambéing Safely: If you’re new to flambéing, practice caution. Always remove the pan from the heat source before adding the alcohol, and use a long lighter to ignite the sauce. Keep a lid or a fire extinguisher nearby just in case, and never lean directly over the pan.
Adjust the Sweetness: Depending on your preference, you can adjust the amount of sugar in the Suzette sauce. If you like a slightly more tart flavor, reduce the sugar by a tablespoon or two.
Serve Immediately: Crêpes Suzette is best enjoyed fresh and hot, straight from the pan. The longer the crêpes sit in the sauce, the more they’ll absorb, becoming soft and losing their delicate texture.

Making Crêpes Suzette at home is a delightful way to experience a classic French dessert. With its delicate crêpes and rich, flambéed orange sauce, this dish is sure to impress guests and add a touch of elegance to any meal.

By following these simple steps and tips, you’ll be able to create a stunning dessert that tastes as good as it looks.

So, put on your chef’s hat, gather your ingredients, and get ready to enjoy the delicious flavors of Crêpes Suzette! Bon appétit!