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Flambéed Crepes Suzette with Grand Marnier – A Chef-Inspired Recipe

Crêpes Suzette Flambé with Grand Marnier
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Master Crêpes Suzette with this easy recipe! Flambéed with Grand Marnier, these orange-infused crêpes are a stunning French dessert.

Ingredients

For detailed instructions, refer to the recipe card below. Here are the ingredients you’ll need:

  • Flour: All-purpose or plain flour will work perfectly.
  • Sugar: Granulated or caster sugar to sweeten the crêpes.
  • Salt: A little salt enhances the overall flavor.
  • Eggs: Use large, room-temperature eggs.
  • Milk: Whole or low-fat milk can be used.
  • Vanilla Extract: Adds a pleasant aroma and richness to the batter.
  • Citrus Zest: Fresh organic lemon and orange zest add depth to the flavor; zest using a citrus zester or vegetable peeler.
  • Butter: Use unsalted butter, ideally with 82% fat content for optimal caramelization.
  • Orange Juice: Freshly squeezed orange juice will yield the best flavor, but store-bought is fine too.

Instructions

To create the crêpe batter:

In a large mixing bowl, combine flour, sugar, salt, eggs, vanilla extract, zests of lemon and orange, Grand Marnier, and melted butter. Whisk the ingredients together until fully incorporated.

Gradually add half the milk, ensuring no lumps remain, then incorporate the remaining milk and a little water to achieve a smooth batter consistency. Cover the bowl with plastic wrap and allow it to rest for at least 1 hour.

Cooking the Crêpes

Heat a non-stick crêpe pan over medium-high heat. Pour a small amount of batter into the pan, tilting it to achieve a thin layer of batter. Cook for about 1 minute until the edges look dry, then flip and cook the other side until lightly browned, approximately another minute.

Continue cooking until all the batter is used, stacking the cooked crêpes on a plate as you go.

Preparing the Suzette Sauce

In a frying pan over medium-low heat, melt butter and sugar until the sugar caramelizes slightly. Pour in the orange juice, being mindful of splashes, along with Grand Marnier and orange zest. Allow the sauce to come to a gentle boil.

Fold each crêpe twice and nestle 4-6 crêpes into the pan with the sauce, allowing them to soak for several seconds before flipping.

Flambéing the Crêpes

Remove the pan from heat and carefully add more Grand Marnier. Ignite the sauce with a long-handled match, allowing the flames to dance for a few moments as the alcohol burns off. Once the fire subsides, your crêpes Suzette are ready!

Plate two crêpes per serving and drizzle generously with the remaining sauce. Pair with a scoop of vanilla ice cream, if desired. Repeat the process until all the crêpes and sauce are served. Bon appétit!

Notes

  • Batter Consistency: The crêpe batter should be thin and pourable, similar to heavy cream. If it’s too thick, add a splash of milk or water; if too runny, whisk in a teaspoon of flour.
  • Resting Time: Don’t skip the batter rest—it ensures tender crêpes. In a rush? A minimum of 30 minutes still works, though 1 hour is ideal.
  • Orange Juice Quality: Freshly squeezed juice elevates the sauce’s flavor, but high-quality store-bought 100% juice is a fine substitute.
  • Flambé Safety: Keep a lid nearby to smother flames if they get out of control. Never pour liqueur directly from the bottle near an open flame.
  • Serving Tip: For a colder contrast, chill your vanilla ice cream scoop in the freezer for 10 minutes before plating.
  • Crêpe Stacking: Place parchment or wax paper between crêpes if stacking for later to prevent sticking.
  • Equipment: A non-stick pan is key for easy flipping, but a well-seasoned cast-iron skillet works too—just use a bit more butter.

Nutrition

Keywords: Flambéed Crepes Suzette

Find it online: https://sofyarecipes.com/crepes-suzette/