Crepes suzette
Delight in the classic French dessert, Crepes Suzette. This recipe uses all-purpose white wheat flour, low-fat milk, and eggs for the crepes, paired with butter, sugar, fresh orange juice, and whole oranges for the delectable sauce. Perfectly sweet and zesty, this dish is an elegant treat for any occasion.
- 10 Mar 2025
- Cook time 5 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
Crepes Suzette is a classic French dessert known for its delicate, thin crepes served with a rich, buttery orange sauce. This elegant dish is perfect for special occasions or when you want to impress your guests with a sophisticated treat. Despite its gourmet appearance, Crepes Suzette is surprisingly easy to make at home with the right ingredients and a bit of patience.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup of all-purpose white wheat flour, 2 cups of milk, and 3 eggs.
- Whisk the ingredients together until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes to allow any air bubbles to settle.
- Lightly spray a non-stick skillet or crepe pan with cooking spray oil and heat over medium-high heat.
- Pour approximately 1/4 cup of the batter into the pan, tilting and swirling the pan to evenly coat the bottom.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip the crepe and cook the other side for about 30 seconds.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter. You should get around 10-12 crepes. Stack them with a piece of parchment paper between each crepe to avoid sticking.
- Melt 1/4 cup (54g) of butter in a large skillet over medium heat.
- Add 3/4 cup (150g) of sugar to the butter and stir constantly until the sugar dissolves and the mixture turns into a golden caramel.
- Add 1/3 cup (72g) of orange juice to the caramel and stir to combine. Be cautious as the mixture may bubble up.
- Pare the zest from the oranges and segment them by cutting away the white pith and membranes. Add the orange segments to the sauce and stir gently to coat.
4. Flambé (Optional, for advanced cooks):
- (Note: This step involves alcohol and an open flame, so proceed with caution.) To add a dramatic touch, you can pour 1-2 tablespoons of Grand Marnier or Cointreau over the sauce and carefully ignite it with a long match or lighter. Allow the alcohol to burn off.
- Fold each crepe into quarters and place them into the skillet with the orange sauce. Let them soak up the sauce for a minute or two.
- Serve the crepes warm, spooning additional sauce and orange segments over the top.
Tips:
- Make sure to whisk the crepe batter thoroughly to avoid lumps and achieve a smooth texture.
- Allow the batter to rest for at least 30 minutes before cooking; this helps to relax the gluten and results in tender crepes.
- Use a non-stick pan or a crepe maker to ensure your crepes cook evenly and don't stick to the pan.
- Cook crepes over medium heat; this allows them to cook through without burning.
- When preparing the orange sauce, gently simmer the mixture to meld the flavors without reducing it too much.
- Serve the crepes warm, immediately after adding the sauce, to preserve their delicate texture and enhance the flavor.
Crepes Suzette is a delightful dessert that combines the lightness of crepes with a rich, tangy orange sauce. By following these tips and using the right techniques, you can create a dessert that is both visually stunning and delicious. Impress your family and friends with this classic French dish, and enjoy the impressive flavors and aromas it brings to your table.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 2.46g | 6% |
| Sugar 36g | 37% |
| Fat | |
| Fat 11g | 13% |
| Saturated 5g | 18% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 110mg | 20% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.64mg | 4% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.74ug | 31% |
| Vitamin C 44mg | 49% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 0.86ug | 1% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.09mg | 9% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 350mg | 10% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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