Leave the batter to rise
Rest makes crepes more elastic and prevents flour-like mouthfeel.
French Recipe
Crêpes Suzette
This Suzette Crêpes recipe uses a still crêpes batter, thinly baked crêpes and a sauce made from sugar, butter, orange juice, orange peel and orange liqueur. The crêpes are heated in the sauce folded.
Total time
1 hr 20 min
Calories
480 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Crêpes Suzette with orange-butter sauce
Crêpes Suzette need thin, elastic crêpes and a sauce that tastes of orange and butter, not bitter. Let the dough rest so that the flour can swell. It is optional and is used carefully.
French Recipes
Fruit
Recipe
Crêpes Suzette
Crêpes Suzette are thin crepes in a warm orange butter sauce with caramelized sugar and optional Grand Marnier or Cointreau.
Ingredients
4 servings
Method
-
1
Stir batter
Mix flour, eggs, milk, melted butter and salt until smooth. Let the dough rest for 30 minutes.
-
2
Bake crepes
Bake in a nonstick pan and keep warm.
-
3
Cook orange sauce
Caramelize sugar in a pan. Add butter, orange juice and grated sugar and stir to a sauce.
-
4
Turn crepes into sauce
Fold the crepes and warm them in the orange-butter sauce. Optionally add orange liqueur.
-
5
Serve
Serve the Suzette crêpes immediately, as long as the sauce is shiny and warm.
Kitchen know-how
Tips for Crêpes Suzette
Caramel watching
Light caramel tastes round. Dark caramel quickly becomes bitter.
Liqueur optional
Orange liqueur gives flavour, but is not mandatory; the sauce also works without alcohol.
Variations
How to adapt this recipe
Just leave out the orange liqueur. Nevertheless, more orange peel ensures an intense flavour.
A scoop of vanilla ice cream goes well with the warm orange-butter sauce.
Nutrition per serving
480kcal
58.0 gCarbohydrates
9.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Crêpes Suzette
The flour swells, the dough becomes smoother and the crêpes tear less quickly.
Yes, orange liqueur is optional. Orange juice and zest give enough flavour.
The caramel was too dark or the orange peel had too much white layer.
Yes, crepes can be pre-baked. Heat freshly in the sauce.
Keep cooking