Crêpes Suzette

Nutrition · per serving

Steps

1. 1

   Make the batter: in a bowl, whisk together the plain flour, caster sugar, and salt. Add the egg and whisk to a thick smooth paste first, then gradually whisk in the milk to avoid lumps. Whisk in the melted butter and orange zest until fluid and silky. Let the batter stand for 5 minutes while you prepare the oranges; a short rest helps the flour hydrate for more tender crêpes.

   60 g plain flour10 g caster sugar1 pinch fine salt1 large egg150 ml whole milk15 g unsalted butter, melted1 tsp orange zest
2. 2

   Prepare the sauce ingredients: squeeze the oranges for the juice if not already done, zest as needed, and peel the finishing orange into neat segments or very thin slices. Keep everything beside the stove, because the sauce cooks quickly.

   120 ml orange juice, freshly squeezed1 tsp orange zest1 small orange orange segments or thin orange slices
3. 3

   Cook the crêpes: heat a 20 cm nonstick or well-seasoned crêpe pan over medium heat. Lightly grease with a little of the butter for the pan. Pour in just enough batter to thinly coat the base, swirling immediately. Cook for 45-60 seconds until the edges look dry and lightly golden, then flip and cook the second side for about 20-30 seconds. Repeat with the remaining batter, greasing very lightly as needed, to make about 4 thin crêpes. Stack on a warm plate.

   10 g unsalted butter60 g plain flour10 g caster sugar1 pinch fine salt1 large egg150 ml whole milk15 g unsalted butter, melted1 tsp orange zest
4. 4

   Make the beurre Suzette: in a wide frying pan over medium heat, combine the orange juice, orange zest, and caster sugar. Bubble for 2-3 minutes until the sugar dissolves and the liquid reduces slightly. Whisk or swirl in the butter a few pieces at a time until the sauce turns glossy and lightly syrupy; do not boil hard once the butter is incorporated or it can split.

   120 ml orange juice, freshly squeezed1 tsp orange zest40 g caster sugar50 g unsalted butter
5. 5

   Fold each crêpe into quarters and lay them in the sauce. Spoon the sauce over them and simmer gently for 1-2 minutes so they absorb flavor and warm through.

   120 ml orange juice, freshly squeezed1 tsp orange zest40 g caster sugar50 g unsalted butter
6. 6

   Add the Grand Marnier and, if you choose to flambé, take the pan off the heat briefly, warm the liquor for a few seconds at the pan edge, then ignite carefully with a long lighter and return to low heat until the flames subside. If not flambéing, simply simmer for 20-30 seconds to cook off some alcohol. The sauce should smell fragrant and remain glossy.

   30 ml Grand Marnier
7. 7

   Transfer 2 crêpes to each plate, spoon over the orange butter sauce, and garnish with the orange segments or thin slices. Serve immediately while hot and glossy.

   1 small orange orange segments or thin orange slices

Origin & History

Crêpes Suzette is one of the best-known classics of French restaurant dining, made from delicate crêpes coated in a sauce of orange, sugar, butter, and liqueur. Its precise origin is debated, but it became famous in the late 19th and early 20th centuries as a dramatic tableside flambé dish associated with elegant service.