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Grand Marnier Crepes (Crepes Suzette Flambé)

Crepes Suzette with orange slices in a skillet.
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5 from 5 reviews

Crepes Suzette flambéed with Grand Marnier are thin French crepes served in a warm orange butter sauce and lit at the table. Not comfortable flambéing? Simply serve the crepes with the sauce and vanilla ice cream.

Ingredients

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For the crepe batter:

  • 2 large eggs, room temperature
  • 1/2 cup + 2 tablespoons (80 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 pinch of salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Grand Marnier
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1.4 oz (40 g) unsalted butter
  • 3/4 cup + 1 1/2 tablespoons (200 ml) whole milk
  • 1 tablespoon water

For the Suzette sauce (to serve 4-6 crepes):

  • 1 oz (30 g) unsalted butter
  • 2 tablespoons granulated sugar
  • 1/2 cup (120 ml) orange juice
  • 1/4 cup (60 ml) Grand Marnier
  • orange peel

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the crepe batter, place flour, sugar, salt, eggs, vanilla extract, lemon and orange zest, Grand Marnier, and melted butter in a large bowl and mix with a hand whisk. Add half the milk, then gradually add the remaining milk and water, and mix to a smooth batter. Cover the bowl with plastic film and let it rest at room temperature for one hour.
  2. Cook crepes in a nonstick crepe pan (no need to grease). Cook both sides of the crepes until lightly browned, about 1 minute per side. Repeat until all the batter has been used.
  3. To make the Suzette sauce, melt butter and sugar in a pan until the sugar begins to caramelize. Add orange juice, Grand Marnier (be careful of the splash), and orange peel made with a channel knife or a citrus peeler, and bring the sauce to a boil. Fold each crepe twice and place 4-6 of them in the pan with the sauce. Cook for a few seconds and turn them over.
  4. To flambé crepes, remove the pan from heat, add some Grand Marnier, and ignite carefully. Strike a long-handled match and bring it to the hot sauce. Flames will appear for a few seconds. Once the alcohol burns off, the flames will disappear.
  5. Serve two crepes per person with plenty of sauce. Accompany with vanilla ice cream if desired. Repeat each serving of crepes, starting with making the sauce again.

Notes

  1. Consult the French crepes recipe for helpful tips and tricks.
  2. If you do not feel comfortable making flambeed crepes, omit the step of igniting the Grand Marnier.
  3. Accompany the dessert with Sauternes, a French sweet wine.
  4. Make-ahead option: Make crepes in advance, stack them between layers of parchment paper, wrap them in plastic film, and refrigerate for up to three days.

Nutrition

Find it online: https://www.bakinglikeachef.com/crepes-suzette-by-eric-ripert/