Crêpes Suzette is a decadent French dessert that’s easy to make from scratch with this foolproof recipe. The warm crêpes are served in a buttery orange sauce flavored with orange liqueur that’s set alight in the pan. This flambéed dessert will have your guests ooh-ing and aah-ing for days! Pairs perfectly with ice cream.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6
Ingredients
- 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
Steps
- Gather all ingredients.
- 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 15 minutes.
- Remove crêpe batter from fridge. Heat a 6-inch nonstick skillet or crêpe pan over medium heat. 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 the orange sauce: Combine orange juice, white sugar, and orange zest in a small skillet over medium heat. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add butter, piece by piece, stirring constantly, until it is melted and fully incorporated. 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.
