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Crpes Suzette Recipe

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Rating: 4.0; Vote: 1

If you enjoy oranges this French recipe of Crepes Suzette is definitely a must try. A flavorful sauce made with oranges, caramelized sugar and butter is prepared to warm the crepes in and then orange liqueur like Grand Marnier or Cointreau is added on top, flamb to evaporate the alcohol and create an amazing effect. Ingredients Makes about 4-6 servings For 8-12 crepes 2 eggs 2 tbsp (30g) sugar 1/4 tsp (1g) salt 1 tsp (5g) vanilla extract 1 cup (240ml) milk 1 3/4 cup (220g) all-purpose flour 3 tbsp (40g) oil 1 cup (240ml) sparkling mineral water Orange Sauce 1/3 cup sugar 1 cup (240ml) fresh orange juice Zest of an orange 1/4 cup (60ml) juice of a lemon 1/2 cup (113g) butter, cut into small cubes 1/3 cup (66 ml) Grand Marnier or Cointreau 1. Prepare the crepes following the instructions here: Fold crepes into quarters. 2. Prepare the orange sauce. Place the sugar in a small saucepan over low-medium heat until golden and caramelized. 3. Add orange juice, lemon juice and orange zest. The caramel will harden so you need to re-melt the caramel into the liquid. 4. Add butter, bring to a boil and simmer for 10-15 minutes. Set aside until ready to use. 5. When you want to prepare the crepes Suzette pour a small quantity of orange sauce in a skillet. 6. Arrange crepes in a circular pattern, slightly overlapping, in a skillet. Pour orange sauce on top and place over low-medium heat to let the crepes warm through for about 5 minutes. 7. Pour warmed liqueur on top and using a torch touch the surface with the flame to flamb. 8. Decorate the crepes with orange peel and serve crepes warm with orange sauce on top.
Date: 2019-07-03

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Comments and reviews: 7

Hala Makssoud
Do we really have to use alcohol? I mean I know it's an essential part of this recipe but can we substitute with something else? say like more orange juice for example. It might not be Suzette but at least something sweet to eat: )
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Monica Navarro
You are always so tidy and efficient when you cook: D When I do it, I am a mess haha and so is my kitchen. At least people tell me I cook good Thanks for your videos, you're awesome.
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Mita M
I have heard my mother saying a few times that lefties generally are talented, I guess she is right. I didn't realize you are left-handed until you used both a fork and a knife: ): )
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Chris Daniels
Always showing your mad skills without unnecessary dialogue well done. And is that a Max Burton induction cooktop your using? if not what is it, if so what model?
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Wadie Rizk
You are always astonishing what a wonderful harmony among music, camera, the giant chef and of course the yummy recipe. thank you so much for sharing.
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Marilyn Alvarez
I wish I was related to you so I can drop by (sigh) You are so talented, thanks for tempting us once again with your wonderful recipes.
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Nani Baez
I love each and every one of de recipes, I think you are a genius. sorry for the text, it's that i'm from Argentina. many kisses
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