45 min

Crepes Suzette

Name: Crepes Suzette
Cook time: 45 min
Yield: 4
Ingredients: x 2.00 Eggs; 0.75 cup Flour; 0.75 cup Whole Milk; 10.00 tsp Charentes-Poitou Butter PDO; 1.00 pod Tahitian Vanilla; 2.00 tsp Caster Sugar; x 2.00 Unwaxed Oranges; 2.00 tsp Dark Rum; 0.25 cup Grand Marnier

Discover our easy Crêpes Suzette recipe – soft, buttery crepes with a zesty orange and Grand Marnier sauce. It's one of our favorite French dessert recipes that promises pure delight! Crêpes Suzette is a classic French dessert where thin, delicate crepes are wrapped in an orange and Grand Marnier sauce and flambéed to caramelized perfection. A great dish for entertaining or as a special treat at home.

Finishing Touches for Extra Elegant Crêpes Suzette

Top each crepe with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh orange zest enhances the citrus flavor, flambéing adds a hint of caramel. This Crêpes Suzette is a lovely way to bring a bit of France to your table.

Ingredients For

Eggs x 2
Flour 0.75 cup
Whole Milk 0.75 cup
Charentes-Poitou Butter PDO

10 tsp See the article
Sauces & condiments

Tahitian Vanilla

1 pod See the article
Caster Sugar 2 tsp
Unwaxed Oranges x 2
Dark Rum 2 tsp
Grand Marnier 0.25 cup

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Preparation

Pour the flour into a mixing bowl and add the eggs. Mix until combined. Gradually incorporate the milk, melted butter, and rum. Split the vanilla bean lengthwise and use the tip of a knife to scrape out the seeds, then add them to the crepe batter.

Lightly butter a crepe pan over high heat. Use a small ladle to pour in enough batter to just cover the pan with a thin layer. When the crepe begins to set and the edges lift easily, use a spatula to turn it over or flip it in the pan. Cook the second side for 1 to 2 minutes. Continue until all the batter is used.

Wash and dry the oranges. Remove the zest and place it in a separate pan. Slice the oranges in half, squeeze them, and add the juice to the pan with the zest. Add the butter (cut into small pieces), sugar, and Grand Marnier. Bring to a boil, then simmer for no more than a minute. (Bonus: use a blow torch to make a flambéed sauce. Pour the flaming sauce on your crêpes. Be careful not to burn yourself!)

Fold the crepes into fourths, divide them among 4 plates, and drizzle the orange sauce over them. Serve immediately!