Crepes Suzette
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5.0
21 reviews
Excellent
Crepes Suzette
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All you need are a few simple ingredients to make this Crepes Suzette recipe. Perfect for any occasion, these pillowy crepes coated in an orange syrup will steal the show!
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Ingredients
Crepes:
- ¾ cup whole milk (180ml)
- ½ cup cold water (120ml)
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted plus more for brushing
- 1 tablespoon granulated sugar
- ½ teaspoon grated orange zest
- ⅛ teaspoon salt
- 1 cup all-purpose flour (120g)
Sauce:
- 2 teaspoons grated orange zest
- ¾ cup fresh orange juice (about 2 oranges/ 180ml)
- ½ cup unsalted butter (113g)
- ½ cup granulated sugar (100g)
- ⅓ cup orange liqueur (80ml)
Instructions
For the Crepe Batter:
- In a blender, combine the milk, water, eggs, melted butter, sugar, orange zest, and salt. Blend until well combined, about 15 seconds. With the blender running on medium speed, gradually add the flour until combined, about 15 seconds more. Let the batter sit at room temperature, until slightly bubbly, about 20 minutes. Continue with the sauce while the batter rests.
For the Sauce:
- In a large skillet, bring the orange zest, orange juice, butter, and sugar to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low, and stir in orange liqueur. Simmer, stirring occasionally, until syrupy, about 15 minutes. Reduce the heat enough to just keep the sauce warm.
For the Crepes:
- Brush a crepe pan or small skillet with melted butter; heat over medium-low heat. Add about 1/4 cup batter, swirling into an even layer. Cook, undisturbed, until light golden brown, about 1 to 2 minutes. Carefully flip the crepe and continue cooking until light golden brown, about 30 seconds more. Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter, brushing the pan lightly with melted butter in between each crepe.
For the Assembly:
- Once cooked, add all of the folded crepes to orange sauce. Cook over medium-low heat, undisturbed, until warmed through, about 3 minutes. Serve immediately, spooning additional sauce over crepes. Serve with vanilla ice cream, if desired.
Notes
- Adjust the temperature while cooking the crepes to keep the heat around medium-low. The longer you use the pan, the more heat it will retain, so you may need to reduce the heat to low.
- If you don’t have a blender, you can whisk the batter together by hand. I’d recommend slowly sifting the flour into the egg mixture while whisking it to combine.
- Do not skip chilling the crepe batter. Doing so enhances the batter’s flavor and allows the flour to hydrate fully. It also lets the gluten in the batter rest, so your crepes get a light and airy consistency.
- It would be best if you brushed the crepe pan between each crepe, as that is how you get the iconic buttery crisp edges that crepes are known for.
- If you do not want to add ice cream to your crepes suzette, add a dollop of homemade whipped cream instead.
Nutrition Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
45mg
(2%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
426IU
(9%)
Vitamin C
8mg
(9%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12crepes
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 45mg | 2% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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