Homemade Crepes Suzette with Orange Sauce Recipe
This classic Homemade Crepes Suzette recipe features thin, delicate crepes served with a luscious orange sauce and flambéed with Grand Marnier or Cointreau for a dramatic and flavorful finish. The recipe includes tips for achieving light and lump-free crepe batter, a buttery orange sauce infused with zest, and optional candied orange peel garnish for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
Scale
Crepe Batter
- 500 ml (17 fl oz) whole milk
- 60 ml (2 fl oz) water (preferably mineral)
- 4 eggs
- 30 ml (2 tablespoons) orange juice
- Zest of 1 orange
- 200 g (7 oz) all-purpose flour
- 50 g (1.75 oz) granulated sugar
- 3 g (1 teaspoon) fine salt
- 20 g (0.7 oz) butter, melted
Orange Sauce
- 200 ml (7 fl oz) orange juice (about 4 oranges)
- 120 g (4.2 oz) granulated sugar
- 100 g (3.5 oz) butter
- 1 teaspoon orange zest
Flambé
- 2 tablespoons Grand Marnier or Cointreau (for flambéing)
Candied Orange Peel (Optional)
- 1 untreated orange (preferably organic)
- 2 tablespoons granulated sugar
- Juice of 1 orange
- Water (enough to cover peels in pan)
Instructions
- Prepare the crepe batter: In a large mixing bowl, sift the flour then add salt and sugar, mixing with a whisk. In another bowl, lightly whisk eggs and then add milk, water, orange juice, and orange zest. Make a well in the flour mixture and gradually pour in the milk mixture while whisking until the batter is smooth and lump-free. Stir in melted butter. Cover and rest the batter for at least 1 hour at room temperature, or refrigerate overnight for best results.
- Cook the crepes: Heat a lightly buttered non-stick frying pan over medium heat. Pour a small ladle of batter, tilting the pan to spread thinly and evenly. Cook about 2 minutes until edges lift and underside is golden brown. Flip with a silicone spatula and cook the other side until lightly browned. Remove crepe and repeat with remaining batter. Stack crepes and cover with foil or towel to keep warm.
- Prepare the orange sauce: In a frying pan, combine one-third of the orange juice, sugar, butter, and orange zest. Bring to a boil over medium heat while stirring for 2 minutes until the mixture foams and darkens. Add remaining orange juice, stir, and simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Assemble crepes Suzette: Place one crepe folded in half into the orange sauce and fold again. Repeat with all crepes, coating them well in the sauce.
- Flambé the crepes: Pour Grand Marnier or Cointreau over the crepes in the pan. Ignite by tilting the pan toward a gas stove flame or use a lighter/match. Shake pan gently to burn off alcohol and brown crepes slightly. Remove from heat once flame subsides.
- Serve: Serve the hot crepes Suzette immediately, garnished with candied orange peel and optionally a scoop of vanilla ice cream.
- Optional – Prepare candied orange peel: Thoroughly wash and peel the orange into thin strips, avoiding white pith. Cut strips into julienne size. In a pan, cover the strips with water and orange juice. Boil over medium heat for about 10 minutes until tender. Evaporate excess liquid if needed. Add sugar and cook until strips become translucent and coated in syrup. Cool before garnishing crepes.
Notes
- The batter benefits from resting to allow the flour to hydrate fully for tender crepes.
- Use a non-stick pan and a silicone spatula to prevent crepes from sticking and facilitate flipping.
- Flambéing should be done carefully; always tilt the pan away from you when igniting.
- Candied orange peel can be prepared in advance and stored refrigerated for up to one week.
- You can substitute Grand Marnier with other orange liqueurs like Cointreau or use rum for flambéing.
- For vegan adaptation, substitute eggs and dairy with plant-based alternatives, but texture may vary.
Keywords: Crepes Suzette, French Dessert, Orange Sauce, Flambéed Crepes, Classic French Recipe
