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Recipe details
Flambé Crêpe Suzette with Fresh Orange Segments
Two thin crêpes are folded around fresh orange segments, coated in caramelized butter-orange sauce, and flambéed with Grand Marnier.
≈ 259 kcal/100 g · ≈ 854 kcal/serving
35 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
all-purpose flour35 g
whole milk60 ml
large egg1 pcs
unsalted butter, melted, divided14 g
granulated sugar12 g
fine salt0.5 g
medium orange, zested and juiced1 pcs
orange segments, membrane removed150 g
unsalted butter28 g
granulated sugar25 g
Grand Marnier15 ml
fresh orange juice60 ml
Cookware and utensils
8-inch nonstick skillet
Mixing bowl
Whisk
Fine grater
Long lighter
Directions
01
Whisk the flour, milk, egg, 7 g of the melted butter, 6 g of the sugar, and salt into a smooth batter.
Products
all-purpose flour — 35 g; whole milk — 60 ml; large egg — 1 pcs; unsalted butter, melted, divided — 14 g; granulated sugar — 12 g; fine salt — 0.5 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 5 minutes.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
room temperature
03
Melt the remaining batter butter in the skillet over medium heat.
Products
unsalted butter, melted, divided — 14 g
Action
Melt
Time
1 min
Temperature
medium heat
04
Cook two 20-cm crêpes, using half the batter for each, for about 60 seconds per side.
Products
all-purpose flour — 35 g; whole milk — 60 ml; large egg — 1 pcs; unsalted butter, melted, divided — 14 g; granulated sugar — 12 g; fine salt — 0.5 g
Action
Cook
Time
5 min
Temperature
medium heat
05
Melt the sauce butter in the same skillet.
Products
unsalted butter — 28 g
Action
Melt
Time
1 min
Temperature
medium heat
06
Caramelize the sauce sugar in the butter until light amber.
Products
granulated sugar — 25 g
Action
Caramelize
Time
2 min
Temperature
medium heat
07
Add the orange juice and orange zest, and simmer the sauce for 2 minutes.
Products
medium orange, zested and juiced — 1 pcs; fresh orange juice — 60 ml
Action
Simmer
Time
2 min
Temperature
gentle simmer
08
Place the orange segments on each crêpe and fold each crêpe into a quarter.
Products
orange segments, membrane removed — 150 g
Action
Fold
Time
2 min
Temperature
warm
09
Coat the folded crêpes in the sauce.
Products
unsalted butter — 28 g; granulated sugar — 25 g; medium orange, zested and juiced — 1 pcs; fresh orange juice — 60 ml
Action
Coat
Time
1 min
Temperature
hot
10
Pour the Grand Marnier over the crêpes and ignite it with a long lighter.
Products
Grand Marnier — 15 ml
Action
Flambé
Time
1 min
Temperature
hot skillet; flame briefly
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available