What is Crêpes Suzette?

Crêpes Suzette is a renowned French dessert made from delicate crêpes served with a delectable orange sauce known as beurre Suzette, which includes caramelized sugar, butter, fresh orange juice, orange zest, and a splash of orange liqueur.

The history behind crêpes Suzette features an intriguing tale. Legend has it that a 14-year-old assistant waiter named Henri Charpentier accidentally set the sauce alight while serving it to the future King Edward VII, also known as the Prince of Wales. This accidental fire paved the way for the fiery reputation of this dessert.

Another narrative claims that the famous chef Auguste Escoffier was behind the original creation, marrying orange butter with Curacao liqueur without the flambé process.

Why You Should Try This Recipe

• Indulge in crêpes that are beautifully infused with a rich buttery orange sauce, making this dessert utterly decadent.
• Igniting the sauce at the dining table transforms this dessert into a spectacular showpiece, impressing your guests.
• This crêpes Suzette recipe is simple to execute, with the added convenience of being able to prepare the crêpes in advance. Just whip up the sauce, flambé, and serve when you’re ready!

Ingredients for Crêpes Suzette

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.
• Grand Marnier: The traditional liqueur used for flambéing—substitute with Curaçao or Cointreau if needed. To make it kid-friendly, replace the liqueur with the same amount of orange juice and skip the flambé step.

Recipe Variations

• Non-Alcoholic Crêpes Suzette: Omit the alcohol and use orange juice instead.
• Berry Coulis Variation: Serve crêpes with a berry coulis or fresh fruits like strawberries or cherries for a twist.
• Brandy Variance: Replace Grand Marnier with your choice of brandy for flambéing.

How to Make Crêpes Suzette

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!

Expert Tips for Making Crêpes Suzette

1. Refer to a reliable French crêpes recipe for extra tips.
2. If you’re uncomfortable flambéing, feel free to skip this step, and simply serve with the sauce.
3. Pair this dessert with Sauternes, a lovely French sweet wine, for an indulgent experience.
4. Make-Ahead Option: Prepare the crêpes in advance, stacking them between layers of parchment paper, wrapping them, and refrigerating for up to three days.

Storing and Freezing Crêpes Suzette

For the best taste, crêpes Suzette should be served warm straight from the pan. Leftover crêpes (without the flambé) can be stored in an airtight container in the refrigerator for up to two days.

While it’s not recommended to freeze flambéed crêpes, plain crêpes can be frozen for up to two months for future use.

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