Crêpes Suzette (French Orange Butter Crêpes)
Crêpes Suzette is a beautifully balanced dessert featuring thin, delicate French crêpes bathed in a velvety orange-butter syrup. The sauce offers a perfect harmony of sweetness and bright citrus acidity, enriched with the aroma of butter and flambéed liqueur. These crêpes aren’t meant to be rushed, they’re best enjoyed slowly, just as the classic French dessert was intended: simple, elegant, and full of character.
Ingredients
For the crêpes:
- 500 ml milk
- 50 ml sparkling mineral water
- 2 eggs
- 50 g melted butter
- 250 g all-purpose flour
- 10 g vanilla sugar
- a pinch of salt
For the butter-orange syrup:
- juice of 5 oranges, freshly squeezed
- 50 g sugar
- 75 g butter
For flambéing:
- 75 ml citrus liqueur, rum, or cognac
Extra:
- a small amount of oil, for greasing the pan
Instructions
Make the Crêpes:
- Heat a non-stick pan over medium heat. Lightly grease it with a small amount of oil, then wipe away the excess with a paper towel.
- Pour about ½ ladle of batter into the hot pan, swirling to spread it evenly. Cook for 2–3 minutes per side, until the pancakes are lightly golden.
- Transfer the cooked pancakes to a plate and fold them into quarters.
Prepare the orange-butter syrup
- In a large skillet, melt the butter with the sugar and orange juice over medium heat.
- When the syrup begins to simmer add the folded crêpes and turn them gently so they are well coated on both sides.
- After about 2 minutes, add the liqueur (or cognac). Carefully tilt the pan toward the flame to ignite the alcohol and flambé the pancakes. (If that feels too intimidating, you can simply allow the alcohol to simmer off without flambéing.)
- Serve immediately with the warm orange syrup and, if desired, fresh orange slices.
Notes
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