Dessert
Crêpes Suzette
1 hServes 4Nutri-Score C€€
C
1 h
1 hCrêpes Suzette
what you need
Ingredients
plain flour (sifted)Grains125 g
eggs (at room temperature)Other2 pieces
milkDairy250 ml
butter (melted, plus extra for the pan)Dairy50 g
caster sugarPantry30 g
saltSpices1 g
oranges (zested and juiced)Produce3 pieces
lemon (zested and juiced)Produce1 piece- sugar (for the caramel)Pantry100 g
- butter (cold, diced, for the sauce)Dairy60 g
Grand MarnierBeverages60 ml
per serving
Nutrition
491kcal
- Carbs
- 71 g
- Proteins
- 8 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl
Whisk
Frying pan
Saucepan
Ladle
step by step
Method
- Step 1
Make the crêpe batter
- Whisk the flour, sugar and salt in a bowl, then beat in the eggs.
- Pour in the milk gradually, whisking to a smooth batter, then stir in the melted butter.
- Rest the batter in the fridge.
- Step 2
Cook the crêpes
- Heat a lightly buttered frying pan over medium heat.
- Pour in a ladle of batter, swirl to coat thinly and cook until golden, then flip and cook the other side.
- Stack the crêpes and keep warm.
- Step 3
Prepare the orange butter
- Rub the orange and lemon zest into the sugar.
- Work in the cold diced butter to a smooth paste.
- Step 4
Make the caramel sauce
- Melt the sugar in a pan over medium heat until a light caramel forms.
- Add the orange and lemon juice and simmer to dissolve the caramel.
- Whisk in the orange butter until glossy.
- Step 5
Flambé and serve
- Fold the crêpes into quarters and lay them in the pan, spooning the sauce over.
- Warm the Grand Marnier, pour it over and flambé until the flames die down.
- Coat the crêpes in the sauce and serve immediately.