Crepe Suzette

scoop of ice cream on top of crepes suzette

These French Crepes Suzette are made with a rich, buttery orange liquor sauce. In this easy recipe, learn how to make perfect crepes from scratch in less than 30 minutes and a carmelized sauce that is to die for. Enjoy them for a special breakfast, or top them with ice cream for a decadent dessert.

Course Breakfast, Dessert

Cuisine French

Prep Time 10

Cook Time 20

Total Time 30

Servings crepes

Calories 225kcal

Author Elizabeth Marek

Equipment

1 Immersion blender

Ingredients

Crepes

10 ounces milk (1 ¼ cups)
6 ounces eggs (3 eggs)
1 ounce brown butter (2 Tbsp)
½ ounce granulated sugar (5 tsp)
1 ½ teaspoons salt
4 ounces bread flour (or All purpose flour) (1 cup)
1 teaspoon rum (or Grand marnier) optional

Orange Sauce

2 ounces melted butter (4 Tbsp)
3 teaspoon granulated sugar
9 ounces orange juice (1 cup)
1 half orange zest
3 tablespoon Grand Marnier

US Customary - Metric

Instructions

Making the Crepes

First, we need to brown the butter. Add your unsalted butter to a large pot over medium heat. The butter will cook down, so it's best to start with more butter than you'll need for the crepes. (This step is optional but browning the butter adds amazing flavor. If you don't want to brown your butter, just melt it.)
Continue cooking the melted butter until it has browned and smells rich and nutty.
Set the butter aside to cool.
Combine your milk, eggs, sugar, salt, brown butter, and flour in a tall measuring cup or a large bowl and blend with an immersion blender until it is a smooth batter. (Or you can do this in the blender).
Pro-tip: You can make the crêpe batter a day in advance and store it covered in the fridge, but it should be room temperature before you use it.
Preheat a large skillet (non-stick) over medium heat (170ºF) for 5 minutes.
Coat the pan with a little butter. (You do not need much butter but you should coat the pan in butter after cooking each crepe.)
Pour about ¼ cup of batter into the center of the pan and use your wrist to swirl the batter around the pan to make an even layer. Make sure there is enough batter to coat the base of the pan.
Let the crêpe cook until it is golden brown on the bottom. You can check by lifting one side of the crêpe to see underneath. The edges of the should be a little crispy.
Loosen the edges of the crêpe with your spatula then flip the crêpe over with your hands or the spatula.
Let it cook a few more minutes and then remove the crêpe to a plate. That's it! In my opinion, easier and faster than a pancake.
Continue cooking crepes this way with the remaining batter.

Making the Orange Sauce (beurre suzette)

Add the sugar to a large saucepan over medium-high heat.
Move the sugar around the pan to melt it evenly until you have a nice caramel.
Add your butter to the pan and stir.
Add in your orange juice and orange zest.
Reduce the mixture until the sauce thickens.
Fold your crêpes into quarters and place the folded crepe into the orange sauce four at a time (or however many your pan fits).
Cook until the sauce almost completely disappears.
Reduce the heat to medium-low.
Add your Grand Marnier and here comes the fun part, ignite the alcohol with a kitchen torch! Be very careful to not burn yourself.
You can also sprinkle on a little cinnamon which also ignites and makes a fun show if done in full view of the guests.
Once the alcohol burns off you can serve your crepe suzette with some orange segments, powdered sugar, the leftover sauce, and of course, a scoop of vanilla ice cream. Even a candied orange peel would be pretty!
Repeat this process for the remaining crepes.

Video

Notes

Preheat your pan properly as crêpe batter sticks to cold pans.
If your crêpe gets brown too quickly, reduce the heat a little.
If you don't have an immersion blender or a blender, you can use a hand whisk.
You can double the sauce recipe and make it separate from the crepes and pour it over the finished crepes before serving.
If your crepes are sticking to the bottom of the pan, you're either not using enough butter or your pan is too hot.
You can store the batter covered in the fridge for up to two days. Some say the crepes are even better after chilling the batter and letting it rest.

Nutrition