Name: Crepes Suzette – The Classic French Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 125 g of All Purpose Flour; 300 ml of Milk; 2 Eggs; 2 Oranges; Mezza of Lemon; 100 ml of Grand Marnier; 150 g of Sugar; 70 g of Butter

Crepe Suzette is a classic dessert with ancient origins dating back to the late 1800s, when chef Henry Charpentier invented it on the spot to serve to the future King Edward VII.

The traditional French Crepe Suzette Recipe is as simple as it is delicious, making it a quick and easy dessert to serve: you just need to prepare the crepe batter and cook them in advance, then prepare the sauce right before serving. The uniqueness of this dessert lies in the Flambé Cooking technique, which caramelizes the sugars in the sauce and citrus juice, creating a flavorful and slightly thick sauce that will soak into the crepes.

To prepare Crepe Suzette Flambé, it’s necessary to use a liqueur with a good alcohol content, generally around 45 degrees. The original recipe calls for Grand Marnier, a liqueur with strong aromatic notes that perfectly complements the fruity flavor of citrus.

As you’ll see, the Crepe Suzette Recipe is truly simple, and once you master the flambé technique, it will also be a great opportunity to show off your cooking skills!

So make sure to save this Grand Marnier Crepes Suzette recipe, as it’s a real dessert joker, perfect for when you don’t have much time to spend in the kitchen but still want to serve an elegant and delicious dessert.

If you’re looking for other tempting crepe recipes, we suggest trying Potato Crepes with Ham and Cheese, Asparagus Crepes, and for a sweet finish, the timeless Nutella Crepes. And for an Italian regional version of this dish, try Borleghi (traditional thin pancakes from Modena) with lard and aromatic herbs.

Now, let’s pour the Grand Marnier and get ready to flambé: let’s cook some delicious Crepe Suzette together!

Instructions

To prepare Crepes Suzette, start by making the batter: pour the flour into a bowl and create a well in the center, then gradually pour in the milk while whisking vigorously with a hand whisk to prevent any lumps from forming.

When the batter is smooth and fluid, add the eggs and mix well. Cover with plastic wrap and let it rest in the refrigerator for at least half an hour to allow the flour to release its starches.

After the resting time, begin cooking the crepes: melt a knob of butter in a crepe pan and when it’s hot, pour in a small ladle of batter. Cook the crepes on both sides and stack them on a plate as they’re ready.

Once you’ve used all the batter, prepare the sauce. Grate the citrus zest, then squeeze and strain the juice. In a pan, gently melt the butter with sugar, then add the citrus juice and zest. Stir for a moment, then arrange the crepes in the pan, folding them into fan shapes.

Let the crepes absorb the sauce for a minute, then add the Grand Marnier and flambé. Once the flames have naturally extinguished, transfer the crepes to a serving plate and pour the sauce that has formed over them.

Your Crepes Suzette are ready to be served immediately!

Tips

When cooking crepes, to flip them without any accidents, wait until the batter sets uniformly with no liquid parts visible, and the edges start to pull away from the pan. When flambéing the crepes, never pour the liqueur directly from the bottle as this could be dangerous – instead, use a small pitcher or glass to measure and pour the correct amount.

Crepes Suzette – The Classic French Recipe

Ingredients

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