Best Crepe Suzette Recipes

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CREPES SUZETTE

Every dinner party needs something entertaining to make it memorable, and what's more entertaining than setting things on fire? Serve these crepes tableside on that gorgeous platter that you've just been dying to have an excuse to use. For a little extra decadence, serve with a bit of unsweetened whipped cream.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16



Crepes Suzette image

Steps:

  • For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight.
  • Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used.
  • For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur.
  • Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately.

1 cup instant flour
1 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon kosher salt
2 large eggs
Nonstick cooking spray
1 cup orange juice
1/4 cup orange marmalade
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Zest of 1 orange
1 stick unsalted butter
1/3 cup orange liqueur, such as Grand Marnier
Sliced oranges, for garnish

ULTIMATE CRêPES SUZETTE

Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Provided by Angela Nilsen

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 35m

Yield Makes 16-17, 2-3 per person

Number Of Ingredients 13



Ultimate Crêpes Suzette image

Steps:

  • Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
  • Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
  • Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
  • TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
  • For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
  • Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

Nutrition Facts : Calories 373 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium

100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
splash of beer , about 2 tbsp (optional)
100g butter
100g golden caster sugar
150ml freshly squeezed orange juice (about 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp cognac

CRêPES SUZETTE

This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

Provided by Good Food team

Categories     Dessert

Time 50m

Number Of Ingredients 7



Crêpes Suzette image

Steps:

  • Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
  • Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
  • Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
  • Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Nutrition Facts : Calories 451 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium

1x classic pancake recipe (see 'Goes well with')
3 tbsp caster sugar
250ml freshly squeezed orange juice (2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier or Cointreau
50g unsalted butter

CRêPES SUZETTE

Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.

Provided by TheOtherJuliaGulia

Categories     Sweet Crepes

Time 1h

Yield 6

Number Of Ingredients 16



Crêpes Suzette image

Steps:

  • To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
  • Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
  • To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
  • Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
  • To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg

½ cup whole milk
⅓ cup water
2 large eggs
1 teaspoon white sugar
¼ teaspoon kosher salt
¾ cup all-purpose flour
¼ cup unsalted butter, melted, divided
1 teaspoon freshly grated orange zest
⅓ cup fresh orange juice
3 tablespoons white sugar
1 teaspoon grated orange zest
¼ cup unsalted butter, cut into pieces
1 tablespoon orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
¼ cup orange liqueur (such as Grand Marnier®)
½ cup vanilla ice cream, or to taste

CREPES SUZETTE

Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15



Crepes Suzette image

Steps:

  • Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
  • Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
  • In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
  • Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

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