Crêpes Suzette
These Crêpes Suzette are coated in a buttery orange caramel sauce that is beautifully fragrant. Served warm with homemade candied orange zest, they make an elegant French dessert that is still very approachable to prepare at home.
Yield: about 10 crêpes
Prep time: 30 minutes
Resting time: 30 minutes
Cook time: about 25 minutes
Equipment
kitchen scale
mixing bowl
small ladle
crêpe pan or nonstick skillet
large skillet for the Suzette sauce
small saucepan
vegetable peeler or zester
immersion blender
fine-mesh strainer
Ingredients
Crêpe Batter
280 g whole milk (1 cup + 3 tbsp)
100 g all-purpose flour (¾ cup + 2 tbsp)
2 large eggs
25 g granulated sugar (2 tbsp)
10 g unsalted butter, melted, or neutral oil (about 2 tsp)
1 pinch salt
Orange Suzette Sauce
100 g granulated sugar (½ cup)
35 g unsalted butter (2½ tbsp)
210 g fresh orange juice, strained (¾ cup + 2 tbsp)
finely grated zest of 1 orange
14 g fresh lemon juice (about 1 tbsp)
Optional: 40 g Grand Marnier (about 2½ tbsp)
Candied Orange Peel
peel of 1 untreated orange
50 g granulated sugar (¼ cup)
50 g water (about 3 tbsp + 1 tsp)
Instructions
1. Make the crêpe batter
Place all the ingredients in a tall mixing bowl and blend with an immersion blender until completely smooth, then strain through a fine-mesh strainer. The batter should be thin, smooth, and lightly coating, much more fluid than pancake batter.
Let the batter rest for 30 minutes if possible. This helps the flour hydrate and gives the crêpes a softer, more even texture, but you can cook them right away if needed.
Heat a lightly buttered crêpe pan or nonstick skillet over medium heat. Pour in a small ladleful of batter and immediately tilt and rotate the pan so the batter spreads into a thin, even layer. Cook for about 45 seconds to 1 minute, until the surface is no longer wet and the edges begin to release slightly from the pan. Flip and cook for another 20 to 30 seconds. The crêpes should be lightly golden but still soft and flexible. Repeat with the remaining batter and stack the cooked crêpes on a plate.
2. Prepare the candied orange peel
Use a vegetable peeler to remove thin strips of orange peel, avoiding as much of the white pith as possible.
Cut the peel into very fine julienne strips.
Place the orange peel in a small saucepan and cover with cold water. Bring to a boil, drain, and repeat the process two more times with fresh water, for a total of three blanchings. This removes much of the bitterness while preserving the orange flavor.
Combine the 50 g water and 50 g sugar in a small saucepan and bring to a gentle simmer. Add the orange peel and simmer over very low heat for 10 to 15 minutes. Avoid a vigorous boil. The zest is ready when it looks slightly translucent, glossy, and tender. Drain gently.
3. Make the Suzette sauce
Spread the sugar evenly in a large skillet. Heat over medium heat. Allow the sugar to melt gradually. Avoid stirring with a spatula at first. Instead, gently swirl the pan if needed to help the sugar melt evenly. Cook until the caramel reaches a light amber color. Do not let it become too dark, or the sauce may taste bitter.
Reduce the heat slightly and add the butter. Stir gently until fully incorporated.
Gradually pour in the strained orange juice. Be careful, as the mixture may release a lot of steam and can splatter. Keep cooking over medium heat and stir gently until the caramel fully dissolves.
Add the lemon juice and orange zest. Simmer over medium heat for about 5 minutes, until the sauce becomes lightly syrupy.
4. Coat the crêpes
Fold each crêpe in half, then fold it in half again to form a triangle.
Place the folded crêpes directly into the Suzette sauce. Warm over low heat for 1 to 2 minutes, then carefully flip each crêpe so both sides are evenly coated in the sauce. Let them warm for a few more seconds.
For an extra finishing touch, add a few fresh orange segments to the Suzette sauce at the very end and warm them gently for 30 seconds to 1 minute. Avoid cooking them too long, or they may break down.
Serve the warm orange segments on top of the crêpes with a little extra sauce and the candied orange peel.
Optional: Flambé with Grand Marnier
For a classic flambeed version, use 40 g Grand Marnier (about 2½ tbsp). Once the Suzette sauce has reduced and the crêpes are coated and warmed in the pan, gently warm the Grand Marnier separately. Remove the pan from the heat, pour the warm Grand Marnier over the crêpes, then carefully ignite it with a long lighter. Let the flame burn out naturally, then serve the crêpes immediately with the warm orange segments, candied orange peel, and extra Suzette sauce.
Mathilde's Tips
Do not overcook the caramel. A light amber caramel is enough. A dark caramel can make the sauce too bitter.
Do not reduce the sauce too much. The sauce should still be fluid before the crêpes are added.
Strain the orange juice. Removing the pulp gives the Suzette sauce a smoother and more elegant texture.