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Crepes Suzette Flambe With Grand Marnier

Four folded crepes flambe in the orange sauce in a pan

5 from 5 reviews

Amaze your guests with Crepes Suzette flambé with Grand Marnier. Learn how to ignite the orange-flavored sauce and succeed every time in making this spectacular French dessert. Do not you feel comfortable to flambé? Serve crepes with the sauce and ice-cream!

Ingredients

Scale

For the crepe batter:

  • 2 large eggs
  • 1/2 cup + 2 tablespoons (80 g) flour
  • 1 tablespoon 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) butter
  • 3/4 cup + 1 1/2 tablespoons (200 ml) milk
  • 1 tablespoon water

For the crepe Suzette sauce (to serve four crepes):

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

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 of the milk, gradually adding the remaining milk and water and mix to get a smooth batter. Cover the bowl with a 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 crepes until lightly browned, about 1 minute each side. Repeat until all the batter has been used.
  3. To make the crepe 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 four 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. Scratch a long-handled match and approach the hot sauce. Flames will appear for a few seconds. Once the alcohol burns off, flames will disappear.
  5. Serve two crepes per person. Pour with the crepe Suzette sauce and serve immediately. Repeat each serving of crepes, starting from making the sauce again.

Notes

  1. Read this post on how to make authentic French crepes before you start.
  2. Make crepes in advance, stack them between layers of parchment paper, wrap in a plastic film, and refrigerate for up to three days. 
  3. Substitute Grand Marnier with Cointreau.
  4. To make crepes kids friendly, replace Grand Marnier with the same amount of orange juice. You will surely omit to ignite the sauce.
  5. To make the orange peel without a citrus peeler, peel the fruit with a vegetable peeler and cut the peel into thin strips.
  6. Omit to flambé crepes if you do not feel comfortable with the procedure. 
  7. Serve crepes with a scoop of vanilla ice cream if you prefer.
  8. Accompany the dessert with Sauternes - a French sweet wine.

Nutrition

Keywords: crepes Suzette, crepes Suzette flambe, crepes Suzette recipe, crepe flambee au Grand Marnier, orange crepes

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