Crepes Suzette
User Reviews
5
Crepes Suzette
Description
This recipe starts with a batter of milk, water, eggs, melted butter, sugar, orange zest, salt, and all-purpose flour blended until smooth and rested to develop flavor and texture. Cooking the crepes in buttered pans produces thin pancakes with lightly crisped edges distinctive of Suzette crepes.
The sauce combines freshly grated orange zest, fresh orange juice, butter, granulated sugar, and orange liqueur reduced to a syrupy consistency. This sauce is kept warm and poured over the crepes, infusing them with citrus flavor and a shiny glaze.
Cooking temperature adjustments while making the crepes help maintain their delicate texture without burning. Serving options include classic pairing with the sauce alone or accompanying with whipped cream or ice cream for added richness. The crepes’ light texture and vibrant sauce make them suitable for dessert or special occasion treats.
Blending the batter enhances smoothness, but whisking by hand with gradual flour incorporation works if a blender is unavailable. Chilling the batter improves hydration of flour and gluten relaxation, ensuring lighter crepes. Brushing butter between crepes helps create desired crispness on the edges.
Ingredients
Crepes:
- ¾ cup milk 180ml, whole
- ½ cup water 120ml, cold
- 2 large egg room temperature
- 3 tablespoons butter melted plus more for brushing, unsalted
- 1 tablespoon granulated sugar
- ½ teaspoon orange zest grated
- ⅛ teaspoon salt
- 1 cup all-purpose flour (120g)
Sauce:
- 2 teaspoons orange zest grated
- ¾ cup orange juice about 2 oranges/ 180ml, fresh
- ½ cup butter 113g, unsalted
- 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
- Maintain medium-low heat while cooking crepes, reducing heat as pan retains warmth.
- If no blender is available, slowly sift flour into eggs and whisk by hand for smooth batter.
- Chilling the batter enhances flavor and results in lighter, airier crepes.
- Brush the pan with melted butter between each crepe to achieve crispy edges.
- Serve with a dollop of whipped cream if ice cream is not desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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