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Recipe details
Crêpe Suzette with Fresh Orange and Grand Marnier Flambé
Two thin crêpes are folded around orange segments, coated in a caramelized butter-orange sauce, and flambéed with Grand Marnier for a glossy citrus dessert.
≈ 345 kcal/100 g · ≈ 1,053 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 flour60 g
large egg1 pcs
whole milk90 ml
water20 ml
melted unsalted butter for the crêpe batter20 g
granulated sugar for the batter10 g
granulated sugar for caramelizing30 g
unsalted butter for the orange sauce30 g
fresh orange juice80 ml
finely grated zest of one orange5 g
Grand Marnier30 ml
orange segments, peeled and sliced15 g
Cookware and utensils
8-inch nonstick skillet
Mixing bowl
Whisk
Fine grater
Heatproof spatula
Directions
01
Whisk the flour, egg, milk, water, melted batter butter, and batter sugar until smooth.
Products
all-purpose flour — 60 g; large egg — 1 pcs; whole milk — 90 ml; water — 20 ml; melted unsalted butter for the crêpe batter — 20 g; granulated sugar for the batter — 10 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the crêpe batter for 10 minutes.
Products
all-purpose flour — 60 g; large egg — 1 pcs; whole milk — 90 ml; water — 20 ml
Action
Rest
Time
10 min
Temperature
room temperature
03
Cook two thin crêpes in the skillet over medium heat, using a little of the batter butter already in the batter to prevent sticking.
Products
all-purpose flour — 60 g; large egg — 1 pcs; whole milk — 90 ml; water — 20 ml; melted unsalted butter for the crêpe batter — 20 g
Action
Cook
Time
6 min
Temperature
medium heat
04
Melt the sauce butter in the clean skillet over medium heat.
Products
unsalted butter for the orange sauce — 30 g
Action
Melt
Time
1 min
Temperature
medium heat
05
Add the sauce sugar and cook it until lightly golden.
Products
granulated sugar for caramelizing — 30 g
Action
Caramelize
Time
2 min
Temperature
medium heat
06
Stir in the orange juice and zest until the caramel dissolves into a sauce.
Products
fresh orange juice — 80 ml; finely grated zest of one orange — 5 g
Action
Reduce
Time
3 min
Temperature
medium heat
07
Fold each crêpe into quarters around the orange segments and place them in the sauce.
Products
orange segments, peeled and sliced — 15 g
Action
Fold
Time
2 min
Temperature
hot sauce
08
Pour the Grand Marnier over the crêpes and ignite it with a long lighter, keeping the skillet away from flammable objects.
Products
Grand Marnier — 30 ml
Action
Flambé
Time
2 min
Temperature
hot skillet; flame until extinguished
09
Spoon the reduced sauce over the crêpes and serve immediately.
Products
unsalted butter for the orange sauce — 30 g; granulated sugar for caramelizing — 30 g; fresh orange juice — 80 ml; finely grated zest of one orange — 5 g
Action
Serve
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available