Description
Elegant French crêpes folded into quarters and soaked in a warm, buttery orange liqueur sauce—Classic Crêpes Suzette offers a refined and citrusy dessert experience.
Ingredients
Units
Scale
- For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Butter for greasing the pan
- For the Orange Suzette Sauce:
- 1/4 cup unsalted butter
- 1/4 cup sugar
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 2 tbsp lemon juice
- 1/4 cup Grand Marnier or Cointreau
- Orange slices for garnish
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a nonstick skillet over medium heat and lightly grease with butter. Pour in 1/4 cup of batter, swirling to coat the pan evenly.
- Cook for 1–2 minutes until edges lift, then flip and cook another 30 seconds. Remove and repeat with remaining batter. Stack finished crêpes on a plate.
- To make the sauce, melt butter in a skillet over medium heat. Stir in sugar, orange zest, orange juice, and lemon juice. Simmer until slightly thickened, about 3–4 minutes.
- Add Grand Marnier or Cointreau to the sauce and cook another 1–2 minutes.
- Fold each crêpe into quarters and place into the warm sauce. Spoon sauce over crêpes to soak and heat them through.
- Serve immediately with orange slices and extra sauce drizzled over the top.
Notes
- Resting the batter ensures tender crêpes.
- Use a nonstick or well-seasoned pan for best results.
- For a non-alcoholic version, omit the liqueur and increase orange juice slightly.
- Crêpes can be made ahead and reheated in the sauce.
Nutrition
- Serving Size: 1 crêpe with sauce
- Calories: 230
- Sugar: 14g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
