Classic Crêpes Suzette Flambé Recipe

Crêpes Suzette is a classic French dessert featuring delicate crêpes served with a rich, buttery orange sauce, flambéed with Grand Marnier or another orange liqueur. The flambé technique not only adds a dramatic presentation but also deepens the flavors by caramelizing the sauce. This dessert is perfect for special occasions or when you want to impress your guests with a bit of culinary flair.

Ingredients

For the Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• A pinch of salt
• Additional butter for cooking the crêpes

For the Suzette Sauce:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• Zest of 1 orange
• Juice of 2 oranges (about 1/2 cup)
• Juice of 1 lemon
• 1/4 cup Grand Marnier or other orange liqueur
• Orange slices or segments for garnish (optional)

Instructions

1. Prepare the Crêpe Batter

In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully hydrate, resulting in tender crêpes. (Look for Crêpe / Pancake recipes in the recipe lists as well.  there are a couple of them)

2. Cook the Crêpes

Spread a little butter on the cooktop and add the batter directly on the cooktop.  Alternatively; heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of batter into the cooktop or into the pan, spreading it around so it is even.

Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the center solidifies. Flip the crêpe and cook for another 30 seconds to 1 minute on the other side. Repeat with the remaining batter, stacking the crêpes on a plate as you go. You should have about 8-10 crêpes.

3. Make the Suzette Sauce

In a large skillet or flambé pan, melt the butter over medium heat. Add the sugar and orange zest, stirring until the sugar dissolves and the mixture begins to bubble. Pour in the orange juice and lemon juice, and cook the sauce for 3-4 minutes, allowing it to reduce slightly.

4. Add the Crêpes to the Sauce

Fold each crêpe into quarters (or roll them up) and place them into the skillet with the sauce, turning to coat them evenly. Once all the crêpes are in the pan, spoon the sauce over them to ensure they are well-coated.

5. Flambé the Crêpes

Carefully pour the Grand Marnier over the crêpes in the skillet. Using a long lighter or match, ignite the liqueur. The flames will burn off the alcohol and caramelize the sauce. Allow the flames to subside naturally, then remove the pan from the heat.

6. Serve

Serve the Crêpes Suzette immediately, garnished with orange slices or segments if desired. Spoon some of the sauce over the top of the crêpes, and enjoy this elegant, flavorful dessert.

Tips for the Best Crêpes Suzette Flambé

• Flambé Safety: Always use a long lighter or match to ignite the liqueur, and keep the pan away from anything flammable. If you're not comfortable with flambéing, you can simply let the alcohol cook off in the sauce without igniting it.
• Smooth Batter: Straining the batter through a fine sieve can help remove any lumps, ensuring a smooth, delicate crêpe.
• Resting the Batter: Letting the crêpe batter rest is crucial for achieving a tender texture.

Conclusion

Crêpes Suzette flambé is a show-stopping dessert that combines the delicate texture of crêpes with the rich, citrusy flavors of the Suzette sauce. The flambé technique adds a touch of drama and enhances the caramelization of the sauce, making this dessert a true treat for the senses.

Variations

1. Chocolate Crêpes Suzette: Add 2 tablespoons of cocoa powder to the crêpe batter for a chocolate twist.
2. Bourbon Crêpes Suzette: Substitute bourbon for Grand Marnier for a richer, deeper flavor.
3. Berry Crêpes Suzette: Add fresh berries to the sauce along with the orange juice for a fruity variation.
4. Coconut Crêpes Suzette: Use coconut milk in the crêpe batter and add shredded coconut to the sauce for a tropical version.
5. Nutty Crêpes Suzette: Sprinkle chopped toasted nuts, such as almonds or hazelnuts, over the finished crêpes for added texture.

Best Pairings

• Drink: Pair with a glass of Champagne or a dessert wine like Sauternes.
• Side Dish: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Dessert: Enjoy on its own as a decadent finale to a meal, or alongside a fruit tart.