Crepes Suzette
Simmer the crepes in the buttery orange sauce, add a dash of liqueur, then set the entire thing ablaze.
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- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup plus 1 tablespoon granulated sugar (about 2 1/4 ounces; 65g)
- 1 tablespoon finely grated orange zest from 2 medium navel oranges
- 2 large eggs
- 1 1/4 cups (300ml) whole milk
- 1 tablespoon unsalted butter (about 1/2 ounce; 14g), melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon orange sugar, see above
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 cup all-purpose flour (4 1/2 ounces; 128g)
- 8 tablespoons unsalted butter (4 ounces; 113g)
- 1/4 cup orange sugar, see above
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 2/3 cup (160ml) orange juice from 2 medium oranges
- 3 tablespoons (45ml) orange liqueur, such as Cointreau or Grand Marnier
Instructions
- 1
For the Orange Sugar: In a small bowl, combine granulated sugar with orange zest. Using your fingers, rub them together until mixture is fragrant and well combined, about 30 seconds. Set aside for 10 minutes.
- 2
For the Crepe Batter: In a blender, combine eggs, whole milk, vanilla extract, melted butter, 1 tablespoon of the prepared orange sugar, and salt. Blend until smooth, about 10 seconds. Add flour and 1 tablespoon of orange and sugar mixture. Start blender on low speed and gradually increase to high, and blend until smooth, about 20 seconds. (See notes for instructions on preparing the batter without a blender.)
- 3
To Cook the Crepes: In a 10-inch nonstick skillet or crepe pan, melt 1 tablespoon butter over medium heat, swirling to coat pan. Tip out excess butter and reserve. While holding the pan’s handle in one hand, pour in 3 to 4 tablespoons (45 to 60ml) batter into center of the pan, swirling and tilting pan immediately to spread batter into a thin, even layer.
- 4
Let cook until top of crepe looks dry, about 20 seconds. Using a flexible rubber spatula, gently lift one edge of crepe. Using your fingers, carefully flip crepe. Cook on second side for 10 seconds, then transfer to a large plate or rimmed baking sheet. Repeat with remaining batter. When crepes have cooled, fold into quarters by folding each crepe in half, then folding in half again. Set aside.
- 5
For the Sauce: In a 10-inch nonreactive skillet (such as stainless steel), melt butter over medium heat. Add remaining 1/4 cup orange sugar, salt, and orange juice, stirring to combine. Bring to a simmer, and allow sauce to cook until slightly thickened and has reduced by about 1/3, about 10 minutes. Reduce heat to low.
- 6
Working with 1 crepe at a time, use tongs to gently dip both sides of folded crepe into sauce, then release into the sauce. Repeat with remaining crepes. Add orange liqueur and tilt pan to ignite alcohol from a gas burner, and cook, shaking the pan, until flames have died out and sauce thickens slightly, about 1 minute. (Alternatively, use a long-handled lighter or kitchen torch, carefully ignite sauce.) Spoon sauce over crepes and serve immediately.