Crêpes suzette
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Instructions
Crêpes:
Sauce:
Tips
To get the perfect thin and soft crêpes suzette with a slight crisp around the edges, heat the pan slowly to the desired temperature; otherwise, you will constantly have to adjust the heat. If it is too hot, your crêpes will start burning. If it is too cold, they will stick to the pan. Bake the crêpes over moderate to high heat.
Tips
When baking the first crêpes, cover the bottom of the pan with a thin layer of butter. That way, it will be easier to flip, and the crêpes will have the right soft and crispy texture. Re-butter the pan for every 5-6 crêpes. Also, do not flip the crêpes too early, or they will tear. Wait until the surface of the crêpe is no longer shiny, and the edges are starting to brown.
Tips
If you want to add some extra orange flavour, cut away the outer peel of an orange, then slice the orange into smaller filets and add them to the crepes and the sauce.
Questions about crêpes suzette
Crêpes suzette is one of the most popular desserts in French gastronomy. Enjoy soft and crispy crêpes with a flavourful orange sauce served with a dollop of whipped cream. With our recipe and tips, you can impress your guest with a beautiful and delicious dessert. Read below and learn how to make crêpes suzette and other helpful information about this elegant and classic French treasure.
Ingredients
Crêpes:
|
Eggs
|
4 |
|---|---|
|
Flour (approx. 1 dl)
|
60 g |
|
Double cream
|
200 ml |
|
Water
|
100 ml |
|
Finely grated lemons peel (unsprayed)
|
2 tsp |
|
Butter – melted
|
100 g |
Sauce:
|
Butter
|
100 g |
|---|---|
|
Icing sugar (approx. 1½ dl)
|
80 g |
|
Shredded oranges zest (unsprayed)
|
2 tsp |
|
Freshly squeezed orange juice
|
125 ml |
|
Freshly squeezed lemon juice
|
50 ml |
Served with:
|
Double cream – whipped to a light foam
|
¼ l |
|---|
Other recipes
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Crêpes suzette – delicious French thin pancakes
Crêpes suzette is probably one of the most popular crêpe dishes in the world – crêpes of course being thin, sweet pancakes. These delicate French-style pancakes are folded and warmed in an orange butter sauce and served with a dollop of whipped cream to complete this marvellous decadent dessert. It is the perfect dish to round off the evening.
If you enjoy these crêpes suzette and want to dig further into the French gastronomy, try our rich, creamy, and caramelised vanilla crème brûlée. For more fruit-flavoured dessert, have a go at our delicious cherry clafoutis, rustic apple galette or puffy pineapple soufflé.
A beautiful combination of sweet crêpes and fresh orange
The taste of thin, soft crêpes in a caramelised sugar and butter sauce with fresh orange juice and zest is divine. These crêpes are warm, fresh, and sweet with an aromatic, citrusy flavour. You only need very few ingredients to make these sweet crêpes suzette, and you probably already have most of them at home. Adding water and double cream to the batter ensures that your crêpes are soft and smooth in the middle and slightly crispy around the edges. The orange-infused sauce requires freshly squeezed lemon and orange juice for the best flavour, combining sweet and sour citrus fruit in the best way. Soaked in this flavoursome orange sauce, your crêpes suzette will taste heavenly.
Delight your guests with crêpes suzette
Our crêpe suzette recipe is as delicious as it is beautiful. This mouth-watering dessert is a guaranteed showstopper that will spoil your guests and their tastebuds. Though this French classic may seem simple and quite humble, it is everything you are looking for in a dessert; it is decadent, rich in flavour and absolutely delightful. Coated in a rich, orange-infused buttery syrup, these crêpes suzette are truly dressed to impress. Your guests will not be able to resist them.
Add your own touch
Crêpes are known for their soft and smooth texture. By adding milk or cream to the crêpe batter, you obtain that texture, making it easier to fold and roll them. Though the crêpes are soft, they are still a little crispy around the edges because of the water added to the batter. Alternatively, you can use beer instead of water, a classic crêpe trick from the North to make them smoother and softer. For a little crunch in the dessert, sprinkle the crêpes with toasted almond slivers or flakes.
Try crêpes suzette flambées
Did you know that a classic, grown-up crêpes suzette is flambéed with a dash of orange spirit or liqueur, such as Grand Marnier? Pour approx. 50 ml of a liqueur or spirit of your choice like Grand Marnier, triple sec, or orange Curaçao into the pan with the orange sauce. Light it immediately and shake the pan occasionally; the alcohol burns off when the flame disappears. Once the flame has died out, add the folded crêpes to the sauce and let them bathe in the orange syrup-like sauce.
The flambéing enhances the orange flavour and makes for an entertaining tableside show that will amaze your guests. The blue flames dance over the crêpes for a few seconds before they burn out. Take your safety precautions before trying out this crêpes suzette flambées recipe at home!
