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Crepes Suzette
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.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings:
2
servings
Calories:
1041 kcal
Course:
Dessert
Cuisine:
French
Ingredients
For the Crepes
- 1¼ cups milk whole
- 2 egg large
- 2 tablespoons unsalted butter melted (plus more to grease your skillet
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon orange fresh zest
- ¼ teaspoon kosher salt Morton brand
For the Orange Sauce
- 1 cup orange juice freshly squeezed
- ¼ cup granulated sugar
- 1 tablespoon orange fresh zest
- 4 tablespoons butter
- 2 orange segmented, navel
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 1041
% 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.