Crêpes Suzette
Crêpes Suzette is a classic French dessert made with thin crepes that are folded or rolled and then flambeed in a sauce made of caramelized sugar, butter, orange juice, and liqueur (usually Grand Marnier or Cointreau). It's a delicious and decadent treat often served with a side of vanilla ice cream or whipped cream.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 large eggs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 orange zest
- 2 oranges juiced
- 1/4 cup Grand Mariner or Cointreau
- 1/4 cup sugar for the sauce
- Vanilla ice cream or whipped cream for serving
Instructions
- In a mixing bowl, whisk together the flour, milk, eggs, sugar, salt, melted butter, and orange zest until smooth. Let the batter rest for about 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes per side, or until lightly golden. Repeat with the remaining batter to make about 8 crepes.
- In a separate skillet, combine the orange juice, Grand Marnier or Cointreau, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is slightly thickened.
- Fold each crepe into quarters and place in the skillet with the sauce, allowing them to warm through for a minute or two.
- Carefully flambe the crepes by carefully igniting the sauce with a long match or lighter, allowing the alcohol to burn off.
- Serve the Crêpes Suzette hot with a scoop of vanilla ice cream or whipped cream on top.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 402kcal (20%)Carbohydrates: 62g (21%)Protein: 12g (24%)Fat: 13g (20%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 166mg (55%)Sodium: 235mg (10%)Potassium: 350mg (10%)Fiber: 3g (13%)Sugar: 36g (40%)Vitamin A: 686IU (14%)Vitamin C: 39mg (47%)Calcium: 171mg (17%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
