Flambéed Orange Caramel Crêpes — Crêpe Suzette
Theatrical French dessert, thin crêpes bathed in warm orange-caramel butter sauce and flambéed at the table with Grand Marnier.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour, 2 tsp sugar, and salt in a bowl. Make a well, add eggs, and whisk in. Gradually whisk in milk until smooth. Whisk in 30g melted butter and vanilla. Rest batter 10 minutes until ready to cook.
Saute
Heat a 20cm non-stick pan over medium-high heat and brush lightly with butter. Ladle in 3 tbsp batter, swirling immediately to coat in a thin even layer. Cook 45 seconds until edges lift and underside is golden with lacy brown spots. Flip and cook 15 seconds more. Slide onto a plate and repeat to make 6 crêpes total, stacking as you go.
Build
Combine 60g sugar in a wide clean pan over medium heat. Cook without stirring 2–3 minutes until deep amber, swirling gently to even the colour. Off heat, add 60g butter and whisk until smooth. Whisk in orange juice and zest, return to medium heat, and simmer 2 minutes until glossy and syrupy.
Glaze
Fold each crêpe in quarters and slide into the warm sauce. Spoon sauce over to coat, letting them absorb the syrup 30 seconds per side. Off heat, pour Grand Marnier around the pan edge. Return to low heat and tilt carefully to ignite the alcohol. Let flames burn 10–15 seconds until they die down.
Plate
Sprinkle with flaky sea salt and serve immediately while the crêpes are warm and the sauce is glossy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.