Crepes Suzette
Yield: 2 servings
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.
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:
Calories: 1041kcal Carbohydrates: 132g Protein: 20g Fat: 44g Saturated Fat: 26g Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 272mg Sodium: 688mg Potassium: 856mg Fiber: 5g Sugar: 76g Vitamin A: 2128IU Vitamin C: 145mg Calcium: 306mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.