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A small orange skillet with two crêpes Suzette and a spoon topped with citrus sauce.
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4.67 / 3 votes

Crêpes Suzette

Crêpes Suzette, a classic French dessert, is made with basic crêpes that are doused in a butter, citrus, and liqueur sauce. And so much easier than you'd ever imagined to make at home.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: French
Servings: 4 servings
Calories: 403

Ingredients

For the crêpes

  • 4 1/4 ounces all-purpose flour, sifted
  • 1 tablespoon superfine sugar (or just blitz granulated sugar in a food processor until finely ground)
  • 2 large eggs, lightly beaten
  • 3/4 cup plus 2 tablespoons whole milk
  • Grated zest of 1 small orange (about 1 tablespoon), preferably organic
  • 2 1/2 tablespoons unsalted butter, melted, plus more for the pan

For the sauce

  • 3 1/2 tablespoons unsalted butter
  • Pinch salt (optional)
  • 3/4 cup plus 2 tablespoons fresh orange juice (from 3 to 4 oranges)
  • Grated zest of 1 small orange (about 1 tablespoon), preferably organic
  • Grated zest and juice of 1 lemon (about 1/2 tablespoon), preferably organic
  • 1 tablespoons superfine sugar (or just blitz granulated sugar in a food processor until finely ground)
  • 3 tablespoons orange-flavored liqueur, such as Grand-Marnier or Cointreau (optional)
US - Metric

Instructions

Make the crêpe batter

  • In the bowl of a stand mixer or a large bowl, stir together the flour and sugar.
  • Make a well in the center and pour in the eggs. Using the stand mixer or a handheld electric beater, whisk until combined. While continuing to beat, slowly add the milk and beat until the batter is completely smooth.
  • Stir in the orange zest and butter.
  • Slick a crêpe pan or an 8- to 10-inch nonstick skillet set over medium-high heat with a smidgen of butter (at least 1 teaspoon). Pour in a ladleful of crêpe batter (about 1/4 cup), tilting the pan at the same time so the batter covers the entire bottom of the pan.
  • Cook the crêpe until its edges start to color, reducing the heat to medium if needed, 1 to 2 minutes. Slide a spatula under the crêpe and flip it over. When it’s equally brown on the other side, maybe 20 to 30 seconds, carefully slide it onto a plate and keep warm.
  • Continue to make crêpes in the same fashion, adding butter if needed, until you have used all the crêpe batter. You should have about 8 crêpes.

Make the sauce

  • In a small skillet over medium heat, warm the butter and add the salt, if desired. Using a wooden spoon, stir in the orange juice and zest, lemon juice and zest, sugar, and liqueur, if using.
  • Increase the heat to medium-high and let the mixture heat and gently bubble for about 3 minutes before placing the first crêpe in the sauce and reheating it.
  • Using tongs or a spatula, carefully fold the crêpe in half, then fold it over again to make a fan shape or a slightly off-kilter triangle. Move it to the side of the skillet and continue with the other crêpes or, if you have impatient guests, serve them as they’re done. Repeat until all of the crêpes are coated with sauce and folded.
  • Serve the crêpes while still hot.

Nutrition

Serving: 1portion | Calories: 403kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 60mg | Fiber: 1g | Sugar: 16g