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Recipe details
Flambé Crêpe Suzette with Orange and Toasted Almonds
Thin crêpes folded around fresh orange segments and toasted almonds, finished with caramelized orange-butter sauce and a Grand Marnier flambé.
≈ 226 kcal/100 g · ≈ 545 kcal/serving
32 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 milk75 ml
large egg0.5 pcs
unsalted butter, melted7 g
granulated sugar5 g
fine salt1 g
orange, peeled and segmented120 g
slivered almonds20 g
granulated sugar for caramel15 g
unsalted butter for sauce14 g
fresh orange juice45 ml
finely grated orange zest2 g
Grand Marnier15 ml
Cookware and utensils
8-inch nonstick skillet
Mixing bowl
Whisk
Small knife
Heatproof flambé lighter
Directions
01
Whisk the flour, milk, egg, 7 g melted butter, 5 g sugar, and salt into a smooth batter.
Products
all-purpose flour — 35 g; whole milk — 75 ml; large egg — 0.5 pcs; unsalted butter, melted — 7 g; granulated sugar — 5 g; fine salt — 1 g
Action
Whisk
Time
3 min
Temperature
Room temperature
02
Rest the batter for 10 minutes.
Products
No products at this step
Action
Rest
Time
10 min
Temperature
Room temperature
03
Toast the almonds in the dry skillet until lightly golden.
Products
slivered almonds — 20 g
Action
Toast
Time
3 min
Temperature
Medium heat
04
Transfer the almonds to a plate.
Products
slivered almonds — 20 g
Action
Transfer
Time
1 min
Temperature
Warm
05
Cook half the batter as a thin crêpe for about 60 seconds per side
Products
all-purpose flour — 35 g; whole milk — 75 ml; large egg — 0.5 pcs; unsalted butter, melted — 7 g; granulated sugar — 5 g; fine salt — 1 g
Action
Cook
Time
3 min
Temperature
Medium heat
06
repeat with the remaining batter
Products
all-purpose flour — 35 g; whole milk — 75 ml; large egg — 0.5 pcs; unsalted butter, melted — 7 g; granulated sugar — 5 g; fine salt — 1 g
Action
Cook
Time
3 min
Temperature
Medium heat
07
Place the orange segments and half the toasted almonds on the crêpes.
Products
orange, peeled and segmented — 120 g; slivered almonds — 20 g
Action
Fill
Time
2 min
Temperature
Room temperature
08
Fold each crêpe into quarters.
Products
No products at this step
Action
Fold
Time
1 min
Temperature
Room temperature
09
Melt the sauce butter in the skillet.
Products
unsalted butter for sauce — 14 g
Action
Melt
Time
1 min
Temperature
Medium heat
10
Add the sugar and cook it until amber caramel forms.
Products
granulated sugar for caramel — 15 g
Action
Caramelize
Time
2 min
Temperature
Medium heat
11
Add the orange juice and zest and simmer until smooth.
Products
fresh orange juice — 45 ml; finely grated orange zest — 2 g
Action
Reduce
Time
2 min
Temperature
Simmering
12
Place the folded crêpes in the sauce.
Products
No products at this step
Action
Coat
Time
1 min
Temperature
Medium heat
13
Pour the Grand Marnier over the crêpes and ignite it with a long lighter.
Products
Grand Marnier — 15 ml
Action
Flambé
Time
2 min
Temperature
Hot skillet; keep the flame controlled
14
Let the flame go out and scatter the remaining almonds over the crêpes.
Products
slivered almonds — 20 g
Action
Finish
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
