Leave the batter to rise
Rest time makes Crêpes more elastic and prevents mealy mouthfeeling.
French Recipe
Crêpes Suzette
This crêpes suzette recipe uses a resting crêpes dough, thinly baked crêpes and a sauce made from sugar, butter, orange juice, orange peel and orange liqueur. The crêpes are folded into the sauce to warm up.
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 Suzettes need thin, elastic crêpes and a sauce that tastes like orange and butter, not bitter. The dough should rest so that the flour can swell. The liqueur is optional and is carefully used.
French Recipes
Fruit
Recipe
Crêpes Suzette
Crêpes Suzette are thin crêpes in a warm orange butter sauce with caramelized sugar and optionally Grand Marnier or Cointreau.
Ingredients
4 servings
Method
-
1
Mix the dough
Mix the flour, eggs, milk, melted butter and salt until smooth. Let the dough rest for 30 minutes.
-
2
Bake crêpes
Bake thin crêpes in a coated pan and keep warm.
-
3
Cook orange sauce
Caramelize sugar in a pan lightly. Add butter, orange juice and zest and stir into a sauce.
-
4
Turn crêpes into sauce
Fold crêpes and warm in the orange butter sauce. Optionally add orange liqueur.
-
5
Serving
Serve Crêpes Suzette immediately as long as the sauce is shiny and warm.
Kitchen know-how
Tips for Crêpes Suzette
Watching Caramel
Bright caramel tastes round. Dark caramel quickly becomes bitter.
Liqueur optional
Orange liqueur gives aroma, but is not mandatory. The sauce works without alcohol.
Variations
How to adapt this recipe
Leave out orange liqueur. More orange peel still provides an intense aroma.
A ball of vanilla ice cream fits well with the warm orange butter sauce.
Nutrition per serving
480kcal
58.0 gCarbohydrates
9.0 gProtein
22.0 gFat
Values are estimates per serving 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 aroma.
The caramel was too dark or the orange peel had too much white layer.
Yes, crepes can be pre-baked. Freshly warm in the sauce.
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