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Perfect French Crêpes Suzette Recipe with Easy Zesty Grand Marnier Sauce

French Crêpes Suzette - featured image
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A charming blend of elegant and easy French crêpes served with a zesty orange-infused Grand Marnier sauce, perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 1 cup all-purpose flour (about 120g)
  • 2 large eggs, room temperature
  • 1 1/4 cups whole milk (300 ml)
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons unsalted butter (about 55g) for sauce
  • 1/3 cup granulated sugar (65g) for sauce
  • Zest of 1 large orange
  • Juice of 2 large oranges (about 1/2 cup or 120 ml)
  • 1/4 cup Grand Marnier (60 ml)
  • Optional: a splash of fresh lemon juice

Instructions

  1. Make the Batter (10 minutes): In a large bowl, sift 1 cup (120g) of all-purpose flour. Add 1 tablespoon sugar and 1/4 teaspoon salt, then whisk to combine.
  2. In a separate bowl, beat 2 large eggs until light and frothy.
  3. Slowly pour 1 1/4 cups (300 ml) of whole milk into the eggs while whisking continuously. Add 2 tablespoons melted butter and 1 teaspoon vanilla extract. Combine wet ingredients well.
  4. Gradually add the wet mix to the dry ingredients, whisking until the batter is smooth and free of lumps. Let it rest for at least 20 minutes (or up to an hour in the fridge).
  5. Cook the Crêpes (15-20 minutes): Heat a non-stick skillet over medium heat and lightly butter the surface.
  6. Pour about 1/4 cup (60 ml) of batter into the pan, tilting and swirling immediately to spread evenly in a thin layer. Cook for about 1-2 minutes until edges lift and bottom is golden brown.
  7. Use a thin spatula to gently flip the crêpe and cook the other side for 30 seconds to 1 minute. Remove to a plate and cover loosely with foil. Repeat with remaining batter.
  8. Prepare the Suzette Sauce (10 minutes): In a clean skillet, melt 4 tablespoons (55g) of butter over medium heat. Stir in 1/3 cup (65g) sugar and cook until it dissolves and begins to caramelize lightly.
  9. Add the zest of 1 orange and juice from 2 oranges (about 1/2 cup/120 ml). Stir gently and let simmer until sauce thickens slightly, about 3-4 minutes.
  10. Pour in 1/4 cup (60 ml) Grand Marnier carefully. Let the sauce bubble, then optionally flambé by tilting the pan to ignite the alcohol. Let flames subside naturally.
  11. Assemble the Crêpes Suzette (5 minutes): Fold each crêpe into quarters and place them in the sauce. Spoon sauce over the top and warm through for 1-2 minutes.

Notes

Rest the batter for at least 20 minutes to relax gluten and ensure tender crêpes. Use room temperature ingredients for smooth blending. Keep pan hot but not smoking to avoid sticking or burning. Flambéing the sauce is optional but adds authentic flavor. Warm plates before serving for best taste. Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop.

Nutrition

Keywords: French crêpes, Suzette sauce, Grand Marnier, orange zest, dessert, easy crêpes, flambé sauce, brunch dessert

Find it online: https://blairrecipes.com/perfect-french-cr-e-pes-suzette-recipe-with-easy-zesty-grand-marnier-sauce/