Crepes Suzette
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Crepes Suzette
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This Crepes Suzette recipe is an easy homemade take on a classic fruit dessert. It features tender crepes dressed in a rich, bright sauce with fresh orange juice and orange segments, plus a bit of orange liqueur.
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Ingredients
For the Crepes
- 1¼ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more to grease your skillet)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon fresh orange zest
- ¼ teaspoon Morton kosher salt
For the Orange Sauce
- 1 cup freshly squeezed orange juice
- ¼ cup granulated sugar
- 1 tablespoon fresh orange zest
- 4 tablespoons butter
- 2 navel oranges, segmented
- 1-3 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
Instructions
For the Crepes
- In a large bowl, whisk together whole milk, eggs, and melted butter.
- Next add the flour, granulated sugar, orange zest, and kosher salt. Whisk until smooth and no lumps remain.
- Cover crepe batter with plastic wrap and place in the fridge to chill for 30-60 minutes. This will result in a thinner, more tender crepe - but if you’re short on time, you can skip this step...the crepes will still be delicious.
- Melt a small pat of butter in a large (10”) nonstick skillet over medium heat.
- Pour ½ cup of crepe batter into the skillet and quickly tilt the skillet, to swirl the batter around to cover the bottom of the skillet in a thin, even layer.
- Cook the crepe for about 2-3 minutes, or until the edges start to lift and the bottom is just barely golden brown. Flip the crepe and cook for another 1-2 minutes, until the other side is golden brown as well. Repeat with the remaining batter, re-greasing the skillet as needed.
For the Orange Sauce
- Combine the orange juice, granulated sugar, orange zest, and butter in a medium saucepan over medium heat. Bring the mixture to a gentle boil and cook until the sauce has reduced by half and thickened into a syrup, about 15 minutes.
- Add the segmented oranges and orange liqueur to the pan and cook for an additional minute, or just until the oranges are warmed through.
To Serve
- Fold each crepe into a triangle and dip quickly into the orange sauce before transferring to a serving platter or individual plates. Top with additional orange sauce with orange segments. Serve with scoops of vanilla ice cream or fresh whipped cream if desired.
Nutrition Information
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Calories
1041kcal
(52%)
Carbohydrates
132g
(44%)
Protein
20g
(40%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
272mg
(91%)
Sodium
688mg
(29%)
Potassium
856mg
(24%)
Fiber
5g
(20%)
Sugar
76g
(152%)
Vitamin A
2128IU
(43%)
Vitamin C
145mg
(161%)
Calcium
306mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1041 kcal
% Daily Value*
| Calories | 1041kcal | 52% |
| Carbohydrates | 132g | 44% |
| Protein | 20g | 40% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 272mg | 91% |
| Sodium | 688mg | 29% |
| Potassium | 856mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 76g | 152% |
| Vitamin A | 2128IU | 43% |
| Vitamin C | 145mg | 161% |
| Calcium | 306mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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