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Generating an image for this exact recipe… Flambé Crêpe Suzette

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Recipe details

Flambé Crêpe Suzette

Name: Flambé Crêpe Suzette
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 15 g all-purpose flour; 50 ml whole milk; 1 pcs large egg; 2 g unsalted butter, melted; 5 g granulated sugar; 10 g granulated sugar for caramelizing; 6 g unsalted butter; 50 ml fresh orange juice; 5 g finely grated orange zest; 20 ml Grand Marnier or orange liqueur

EN RU

Two thin crêpes folded into quarters and coated in a caramelized orange-butter sauce, then flambéed with orange liqueur for a warm, glossy dessert.

≈ 298 kcal/100 g · ≈ 372 kcal/serving

30 minMediumFrench

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour15 g
whole milk50 ml
large egg1 pcs
unsalted butter, melted2 g
granulated sugar5 g
granulated sugar for caramelizing10 g
unsalted butter6 g
fresh orange juice50 ml
finely grated orange zest5 g
Grand Marnier or orange liqueur20 ml

Cookware and utensils

8-inch nonstick skillet
Mixing bowl and whisk
Small heatproof bowl
Long lighter or match

Directions

01
Whisk the flour, milk, egg, melted batter butter, and batter sugar in a bowl until smooth.
Products
all-purpose flour — 15 g; whole milk — 50 ml; large egg — 1 pcs; unsalted butter, melted — 2 g; granulated sugar — 5 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 5 minutes.
Products
all-purpose flour — 15 g; whole milk — 50 ml; large egg — 1 pcs
Action
Rest
Time
5 min
Temperature
room temperature
03
Heat the nonstick skillet over medium heat.
Products
No products at this step
Action
Heat
Time
2 min
Temperature
medium heat, about 175°C/350°F pan surface
04
Pour in half the batter, swirl it into a 15 cm/6-inch crêpe, and cook until the edge releases.
Products
all-purpose flour — 15 g; whole milk — 50 ml; large egg — 1 pcs; unsalted butter, melted — 2 g; granulated sugar — 5 g
Action
Cook
Time
2 min
Temperature
medium heat
05
Flip the crêpe and cook the second side for 30 seconds.
Products
all-purpose flour — 15 g; whole milk — 50 ml; large egg — 1 pcs; unsalted butter, melted — 2 g; granulated sugar — 5 g
Action
Flip
Time
1 min
Temperature
medium heat
06
Repeat the pour, swirl, and flip once to make the second crêpe.
Products
all-purpose flour — 15 g; whole milk — 50 ml; large egg — 1 pcs; unsalted butter, melted — 2 g; granulated sugar — 5 g
Action
Repeat
Time
3 min
Temperature
medium heat
07
Return the skillet to medium heat and melt the sauce butter.
Products
unsalted butter — 6 g
Action
Melt
Time
1 min
Temperature
medium heat
08
Add the sauce sugar and cook until it dissolves and lightly caramelizes.
Products
granulated sugar for caramelizing — 10 g
Action
Caramelize
Time
2 min
Temperature
medium heat
09
Stir in the orange juice and zest and simmer until the sauce is glossy.
Products
fresh orange juice — 50 ml; finely grated orange zest — 5 g
Action
Reduce
Time
2 min
Temperature
gentle simmer
10
Fold each crêpe into quarters and coat it in the orange sauce.
Products
all-purpose flour — 15 g; whole milk — 50 ml; large egg — 1 pcs; unsalted butter, melted — 2 g; granulated sugar — 5 g; unsalted butter — 6 g; granulated sugar for caramelizing — 10 g; fresh orange juice — 50 ml; finely grated orange zest — 5 g
Action
Fold
Time
2 min
Temperature
low heat
11
Remove the skillet from the heat, pour the liqueur over the crêpes, and ignite it with a long lighter
Products
Grand Marnier or orange liqueur — 20 ml
Action
Flambé
Time
1 min
Temperature
off heat
12
let the flame go out before serving
Products
Grand Marnier or orange liqueur — 20 ml
Action
Flambé
Time
1 min
Temperature
off heat

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