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Recipe details
Flambé Crêpe Suzette with Classic Orange Sauce
Thin tender crêpes folded into a glossy caramelized orange-butter sauce and flambéed with Grand Marnier.
≈ 308 kcal/100 g · ≈ 585 kcal/serving
30 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 flour30 g
large egg1 pcs
whole milk60 ml
unsalted butter, melted, for batter5 g
granulated sugar for batter12 g
unsalted butter for orange sauce15 g
granulated sugar for caramelized sauce18 g
fresh orange juice60 ml
finely grated zest of one orange4 g
Grand Marnier15 ml
fine salt1 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl and whisk
fine grater
long lighter
Directions
01
Whisk the flour, egg, milk, melted batter butter, batter sugar, and salt until smooth.
Products
all-purpose flour — 30 g; large egg — 1 pcs; whole milk — 60 ml; unsalted butter, melted, for batter — 5 g; granulated sugar for batter — 12 g; fine salt — 1 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 5 minutes.
Products
all-purpose flour — 30 g; large egg — 1 pcs; whole milk — 60 ml
Action
Rest
Time
5 min
Temperature
room temperature
03
Heat the skillet over medium heat.
Products
No products at this step
Action
Heat
Time
2 min
Temperature
medium heat
04
Cook two thin crêpes, using half the batter for each, for about 1 minute per side.
Products
all-purpose flour — 30 g; large egg — 1 pcs; whole milk — 60 ml; unsalted butter, melted, for batter — 5 g; granulated sugar for batter — 12 g
Action
Cook
Time
5 min
Temperature
medium heat
05
Melt the sauce butter in the skillet.
Products
unsalted butter for orange sauce — 15 g
Action
Melt
Time
1 min
Temperature
medium heat
06
Cook the sauce sugar until it turns pale amber.
Products
granulated sugar for caramelized sauce — 18 g
Action
Caramelize
Time
2 min
Temperature
medium heat
07
Stir in the orange juice and zest, and simmer until the sauce is glossy.
Products
fresh orange juice — 60 ml; finely grated zest of one orange — 4 g
Action
Reduce
Time
3 min
Temperature
gentle simmer
08
Fold each crêpe into quarters and coat it in the orange sauce.
Products
unsalted butter for orange sauce — 15 g; granulated sugar for caramelized sauce — 18 g; fresh orange juice — 60 ml; finely grated zest of one orange — 4 g
Action
Fold
Time
2 min
Temperature
low heat
09
Pour the Grand Marnier over the crêpes and ignite with a long lighter away from the bottle.
Products
Grand Marnier — 15 ml
Action
Flambé
Time
2 min
Temperature
hot skillet; flame burns briefly
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
