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"All-In-The-Pan" Crepes Suzette
Crêpe Suzette is a classic French dessert consisting of a crêpe with "beurre Suzette", a sauce of caramelized sugar and butter, with tangerine or orange juice, and lemon zest, and Grand Marnier or Benedictine liqueur on top, served flambé, simply exquisite!
Crepes are a thin pancake that can be served either sweet or savory.
They are versatile and easy to make.
Tips For Making Great Crepes
- Always let the mixed batter rest for a minimum of 1 hour, but 2 hours are better before cooking. (This is a best practice when making all crepes and pancakes.)
- Prepare your batter first and while it is resting get your fillings and toppings ready.
- Best liquors for flambé are those with a 40% alcohol such as brandies, cognac, and whiskey, Grand Marnier or Benedictine. Fruit-flavored brandy are most suitable for dessert dishes, and cognac or whiskey for beef dishes and other savory crepes called galettes.
More Delicious Recipes
Print📖 Recipe
Crepes Suzette Flambé With Citrus Sauce Recipe
- Total Time: 1 hour 44 minutes
- Yield: 4 1x
Description
Bon Appétit
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Crepes Suzette classic is a special treat with a succulent caramelized citrus fruit sauce made more exquisite with Grand Marnier or Benedictine liqueur flambé.
Ingredients
Units
Scale
- 100 gr /1 cup plain flour
- 1 tbsp golden caster sugar
- 2 large eggs
- 1 tbsp sunflower oil
- 300 ml /1 cup semi-skimmed milk
To Make The Sauce For Crepes Suzette
- 100 gr /1/2 cup butter
- 100 gr /1/2 cup golden caster sugar
- 150 ml /1/2 cup freshly squeezed orange juice*
- 2 tsp finely grated orange zest
- 1 tsp finely grated lemon zest
- 3 tbsp Grand Marnier
- 2 tbsp cognac
- * I usually allow the juice of 1 orange per person plus one for the pan. Adding the juice of 1 lime dramatically alters the flavor, in a good way, and is worth trying once the basic recipe is mastered.
Instructions
Basic Crepe Recipe
- Put the flour, sugar, and a pinch of salt in a large bowl.
- Make a well in the center, add the eggs, oil, and 2 tablespoon of the milk, and beat together with a wooden spoon or whisk until smooth.
- Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth.
- Pour in the rest of the milk, a bit more quickly now, until it looks like single cream.
- Let stand for 1-2 hours
- Heat a 15 cm/6 in crêpe pan.
- Measure 2½ tablespoon of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan.
- When the crêpe is golden underneath (in about 15 seconds if the pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
- Slide the crêpe onto a plate.
- Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them.
- You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap, and keep in the fridge.
For The Citrus Sauce
- Heat the butter and sugar in a deep frying pan (about 25cm/10in) over low heat, stirring occasionally, until the sugar begins to dissolve.
- Turn up the heat until the mixture just starts to go brown and caramelize (about 4 minutes), stirring only towards the end.
- Pour in the orange juice (take care, it may splash); add the orange and lemon zest, letting the mixture bubble for 3-4 minutes to thicken slightly.
- Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan.
- Continue the coating and folding with the remaining pancakes.
- Add the Grand Marnier and cognac, heat for a few seconds, and ignite, allowing the flames to burn out.
- Serve 2 crêpes per person with the sauce, and, maybe, a spoonful of ice cream.
Notes
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- Prep Time: 19 minutes
- Cook Time: 25 minutes
- Category: crepes
- Method: stove top
- Cuisine: French
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