Classic French Crêpes Suzette

Ingredients

• For the crêpes: For the crêpes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• Additional butter for cooking Additional butter for cooking
• For the sauce: For the sauce:
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• Zest of 1 orange Zest of 1 orange
• Juice of 2 oranges Juice of 2 oranges
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1/4 cup (60ml) Grand Marnier or orange liqueur 1/4 cup (60ml) Grand Marnier or orange liqueur
• For garnish: For garnish:
• Fresh orange segments Fresh orange segments
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 45g (25g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, and salt.
2. 2.
   In a separate bowl, beat the eggs, then add the milk, water, and melted butter. Whisk until well combined.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Let the batter rest for 30 minutes.
4. 4.
   In the meantime, prepare the sauce by combining the sugar, orange zest, orange juice, and butter in a saucepan over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
5. 5.
   Bring the sauce to a simmer and cook for 5 minutes, allowing it to thicken slightly. Remove from heat and stir in the Grand Marnier.
6. 6.
   Heat a non-stick skillet over medium heat and add a small knob of butter. Once melted, pour a ladleful of batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1 minute, until the edges start to lift and the bottom is golden. Flip the crêpe and cook for an additional 30 seconds. Repeat with the remaining batter.
7. 7.
   Fold each crêpe into quarters and place them in the sauce, allowing them to soak for a minute or two.
8. 8.
   To serve, transfer the crêpes to individual plates, spooning some of the sauce over each. Garnish with fresh orange segments and a sprinkle of powdered sugar.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges or thoroughly wash the oranges before zesting to avoid any pesticide residue.
• Grand Marnier — If you prefer a non-alcoholic version, you can substitute orange juice for the liqueur.

Tips & Tricks

• To achieve thin and delicate crêpes, ensure the batter is smooth and free of lumps.
• Use a non-stick skillet and add a small amount of butter for each crêpe to prevent sticking.
• When flambéing the sauce, be cautious and keep a lid nearby to extinguish the flames if necessary.
• Serve the crêpes immediately after adding the sauce to maintain their texture.
• For an extra touch of elegance, serve the crêpes Suzette with a scoop of vanilla ice cream.

Serving advice

Serve the Crêpes Suzette warm, allowing the sauce to gently envelop the crêpes. The dish is best enjoyed as a dessert after a light meal, accompanied by a cup of freshly brewed coffee or a glass of champagne.

Presentation advice

Arrange the folded crêpes on individual plates, ensuring they are slightly overlapping. Drizzle the sauce generously over the crêpes, allowing it to pool around the edges. Garnish with fresh orange segments and a dusting of powdered sugar for an elegant finishing touch.