Crêpes Suzette (Classic French Recipe)
Crêpes Suzette is a classic French dessert featuring delicate, paper-thin crêpes coated in a rich orange and Grand Marnier or Cointreau. I used rum. While Grand Marnier is the traditional choice, rum adds its own warm, slightly sweet flavor that pairs beautifully with the orange sauce.
Crêpes Suzette (Classic French Recipe)
Servings
1
servingsPrep time
10
minutesCooking time
10
minutesCalories
300
kcalCrêpes Suzette is a classic French dessert featuring delicate, paper-thin crêpes coated in a rich orange-butter sauce. Traditionally, the sauce is flambéed with orange liqueur. I used rum.
Ingredients
1 cup (125 g) all-purpose flour
2 large eggs
1¼ cups (300 ml) whole milk
2 tablespoons melted unsalted butter
1 tablespoon sugar
Butter for the pan
Pinch of salt
2 tablespoons Grand Marnier or Cointreau
1 orange
Directions
- Whisk together the flour, sugar, and salt.
Beat in the eggs.
Gradually whisk in the milk until smooth.
Stir in the melted butter and vanilla. - Heat a lightly buttered nonstick skillet over medium heat.
Pour about ¼ cup batter into the pan, swirling to coat.
Cook for 45 60 seconds until lightly golden.
Flip and cook another 20–30 seconds. - Add the orange zest, orange juice
- Fold each crêpe into quarters.
- Warm the Grand Marnier and Cognac slightly. I used rum because I didn't have Grand Marnier
- Add sugar and carefully ignite with a long lighter and allow the flames to extinguish naturally.
