French Crepes Suzette Recipe
I love the fancy look these butter and orange soaked folded crepes have but don’t let that fool you. Hard to make? Until you see how easy it is to make this delicious dessert.
And the best part: you can prepare this dessert in advance. Bake the crepes and then assemble the orange sauce in a frying pan. Store everything in the fridge. Max 10 minutes is all you need to finish this dessert: warm the folded crepes through in the simmering orange sauce and done.
For The Crepes
- 2 oz (55 g) plain flour, sifted
- ½ cup (120 ml) whole milk
- 2 tbsp cold water
- 3 oz (80 g) unsalted butter, melted
- 1 tbsp caster sugar
- 1 egg
- Sift the flour over a large bowl. Then add the milk, water, a tablespoon of caster sugar, 2 tablespoons of melted butter and some salt.
- Whisk the ingredients until you get a runny batter. Then add the egg.
- Whisk quickly to keep the batter airy. Put it aside for 10 minutes. Then place a small non-stick pan over high heat and let it warm through for 7 minutes until very hot. Turn the heat back to medium and wait for 7 more minutes. Then brush the pan with a little melted butter.
- Add a spoonful of crepe batter (depending on how large your pan is, I made small crepes) but not too much, the crepes have to be very thin.
- Move the pan around a bit to spread the batter evenly.
- Bake the crepe for 2 minutes or until the edges look brown.
- Then check the bottom side if it looks golden enough.
- Flip the crepe over using a spatula. Bake it for another 2 minutes or so.
- Transfer the crepe onto a clean plate and cover with tinfoil to keep the crepes warm. Brush the hot pan lightly with extra melted butter, then add an extra spoonful of crepe batter and keep baking crepes until the batter is used. Once the crepes are baked, place them aside for now until needed later.
For The Crepes Suzette Sauce
Awesome looking crepes! Ready for the next step? Then here’s how to make that delicious sugary butter and orange sauce…
- zest of 1 large orange
- 1 cup (240 ml) fresh orange juice without pulp
- 2 tbsp Grand Marnier or brandy
- 2 oz (55 g) cold unsalted butter
- 1 tbsp lemon juice
- 2 tbsp caster sugar
- Combine the orange juice, zest, lemon juice, sugar and grand Marnier or brandy. Whisk well.
- Then add the cold butter to large non-stick pan and place it over medium heat until melted. Then pour in the orange juice mixture.
- Stir well and bring it to a simmer. Then add a crepe.
- After a minute, fold the crepe in half.
- Then fold it again and push it aside, then add another crepe.
- Fold it again and add one more. Keep doing this until all the crepes are in the orange sauce.
- Keep the sauce at a light simmer now. Add extra butter, sugar, orange juice, water or Grand Marnier to taste until the sauce is how you like it best. Then divide the crepes over plates and serve warm.