This elegant Crepes Suzette recipe transforms simple ingredients into a show-stopping dessert. Thin, delicate crepes are cooked in butter and then folded into a rich, aromatic sauce made from orange and lemon juice, sugar, and Grand Marnier. The dish is traditionally flambéed with brandy, creating a dramatic presentation and a complex, warm flavor profile that balances citrus brightness with sweet, boozy notes. Perfect for special occasions or a romantic dinner, this dish brings the sophisticated charm of a French bistro to your home kitchen. It pairs beautifully with vanilla ice cream or whipped cream for an extra indulgent experience.
Crepes Suzette From Ron Plaice In Blackpool
Description
This elegant Crepes Suzette recipe transforms simple ingredients into a show-stopping dessert. Thin, delicate crepes are cooked in butter and then folded into a rich, aromatic sauce made from orange and lemon juice, sugar, and Grand Marnier. The dish is traditionally flambéed with brandy, creating a dramatic presentation and a complex, warm flavor profile that balances citrus brightness with sweet, boozy notes. Perfect for special occasions or a romantic dinner, this dish brings the sophisticated charm of a French bistro to your home kitchen. It pairs beautifully with vanilla ice cream or whipped cream for an extra indulgent experience.Ingredients
Directions
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In a large bowl, whisk together the flour, icing sugar, and grated lemon rind until well combined.
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In a separate bowl, beat the egg yolks, whole egg, milk, and single cream until smooth and uniform.
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Pour the wet ingredients into the dry ingredients and whisk vigorously until a smooth, lump-free batter forms.
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Melt the butter and stir it into the batter, ensuring it is fully incorporated. Let the batter rest for 10 minutes.
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Heat a non-stick skillet over medium-high heat and lightly butter the surface.
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Ladle a small amount of batter into the pan, tilting it to spread the batter thinly and evenly to form a 6-inch crepe.
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Cook for about 1 minute until the edges curl and the bottom is golden, then flip and cook for another 30 seconds.
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Transfer the cooked crepe to a plate and repeat with the remaining batter, keeping the crepes warm in the oven.
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For the sauce, rub sugar lumps over the rinds of oranges and lemons to release aromatic oils, then squeeze the fruits to extract their juice.
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In a large skillet, melt additional butter over medium heat and add the sugar lumps and regular sugar.
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Once the sugar melts, add the orange and lemon juice and simmer for a few minutes until slightly reduced.
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Stir in the Grand Marnier and continue to simmer for one minute.
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Fold each crepe into quarters and warm them one by one in the sauce, turning to coat both sides.
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Arrange the sauced crepes back in the pan, overlapping them slightly.
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Warm the brandy and pour it over the crepes, then carefully ignite to flambé.
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Allow the flames to die down naturally before serving immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 971.2kcal
- % Daily Value *
- Total Fat 47.6g74%
- Saturated Fat 29.3g147%
- Cholesterol 127.7mg43%
- Sodium 298.6mg13%
- Total Carbohydrate 122.5g41%
- Dietary Fiber 3.0g12%
- Sugars 38.6g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
