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Recipe details
Crêpe Suzette with Almond Filling and Grand Marnier Flambé
Two thin crêpes filled with sweet almond butter are folded into a caramelized orange-butter sauce and flambéed with Grand Marnier for a rich citrus dessert.
≈ 416 kcal/100 g · ≈ 1,249 kcal/serving
38 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 flour50 g
large egg1 pcs
whole milk80 ml
water20 ml
melted unsalted butter for the crêpe batter15 g
granulated sugar for the batter10 g
smooth almond butter30 g
powdered sugar for the almond filling15 g
soft unsalted butter for the almond filling10 g
granulated sugar for caramelizing30 g
unsalted butter for the orange sauce25 g
fresh orange juice80 ml
finely grated orange zest4 g
Grand Marnier30 ml
orange segments, peeled and diced20 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 — 50 g; large egg — 1 pcs; whole milk — 80 ml; water — 20 ml; melted unsalted butter for the crêpe batter — 15 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 — 50 g; large egg — 1 pcs; whole milk — 80 ml; water — 20 ml
Action
Rest
Time
10 min
Temperature
room temperature
03
Stir the almond butter, powdered sugar, and soft filling butter into a smooth filling.
Products
smooth almond butter — 30 g; powdered sugar for the almond filling — 15 g; soft unsalted butter for the almond filling — 10 g
Action
Mix
Time
2 min
Temperature
room temperature
04
Cook two thin crêpes in the skillet over medium heat, using the batter butter already in the batter to prevent sticking.
Products
all-purpose flour — 50 g; large egg — 1 pcs; whole milk — 80 ml; water — 20 ml; melted unsalted butter for the crêpe batter — 15 g
Action
Cook
Time
6 min
Temperature
medium heat
05
Spread the almond filling over the crêpes and fold each one into quarters.
Products
smooth almond butter — 30 g; powdered sugar for the almond filling — 15 g; soft unsalted butter for the almond filling — 10 g
Action
Fill
Time
3 min
Temperature
warm crêpes
06
Melt the sauce butter in the clean skillet over medium heat.
Products
unsalted butter for the orange sauce — 25 g
Action
Melt
Time
1 min
Temperature
medium heat
07
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
08
Stir in the orange juice and zest until the caramel dissolves into a sauce.
Products
fresh orange juice — 80 ml; finely grated orange zest — 4 g
Action
Reduce
Time
3 min
Temperature
medium heat
09
Place the filled crêpes and orange segments in the sauce.
Products
orange segments, peeled and diced — 20 g
Action
Arrange
Time
2 min
Temperature
hot sauce
10
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
11
Spoon the reduced sauce over the crêpes and serve immediately.
Products
unsalted butter for the orange sauce — 25 g; granulated sugar for caramelizing — 30 g; fresh orange juice — 80 ml; finely grated orange zest — 4 g
Action
Serve
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
