Crêpes Suzette
These delicious Crêpes Suzette are perfect for brunch, dinner party, or any special occasion. This is the ultimate “grown-up” dessert!
Ingredients
BATTER
- 3/4 cup whole milk
- 2 large free-range eggs, room temperature
- 1 large free-range egg yolk, room temperature
- 3 tbsp. unsalted butter, melted tips & tricks
- 1 tbsp. powdered sugar tips & tricks
- 1 tsp. pure vanilla extract
- 1/8 tsp. ground Himalayan pink salt
- 3/4 cup unbleached all-purpose flour
CRÊPES
- 1 tbsp. soft butter, or as needed and divided tips & tricks
ORANGE SAUCE
- 1/4 cup granulated sugar
- 3 tbsp. butter, soften
- 2 tbsp. orange zest, divided
- 1 tbsp. lemon zest
- 1/2 cup freshly squeezed orange juice, room temperature tips & tricks
- 1 tbsp. freshly squeezed lemon juice, room temperature tips & tricks
- orange segments from 1 orange
- 1/4 cup Grand Marnier liqueur
- 1 tbsp. Limoncello liqueur see Recipe
- 2 big scoops vanilla ice cream see Recipe
Directions
BATTER
- In the jar of a blender, combine all the ingredients except the flour and process on medium speed until mixed, about 20 seconds.
- Add flour and process until combined and smooth, scraping the sides of the jar if needed.
- Let the batter stand for at least 30 minutes (longer is better) to allow the gluten to relax and the bubbles to settle.
CRÊPES
- In a 10-inch skillet over medium heat, brush on some butter at the bottom of the pan.
- When it gets warm, add about a ¼ cup of batter and swirl the pan around so it evenly covers the bottom.
- Cook until golden brown, about 1:30 to 2 minutes.
- Using a spatula, flip the crêpe over and cook until brown as well.
- Transfer to a plate and place a piece of wax paper to prevent it from drying out. Brush more butter in the pan and continue making crêpes until the batter is gone.
ORANGE SAUCE
- In a 12-inch stainless steel skillet on medium heat, sprinkle granulated sugar and gently caramelize it, about 2 minutes.
- When the sugar starts melting, reduce the heat to medium-low and add butter. Stir until both ingredients are blended and the mixture turns into a gorgeous caramel color.
- Add 1 tablespoon orange zest and 1 tablespoon lemon zest; stir quickly. Pour in orange juice and lemon juice. Increase to medium heat and bring the mixture to a simmer; cook for 3 minutes to thicken the sauce.
- Add orange segments, gently stir to coat and push them aside before placing one crêpe. Using a fork and a spoon, fold the crêpe in half and then half again; repeat until all crêpes are used and are folded into triangles.
- Pour in Grand Marnier and Limoncello liqueur.
- Transfer crêpes on serving plates, spoon sauce over, add vanilla ice cream and garnish with the remaining 1 tbsp. orange zest. Makes 4 crêpes.