CRÊPES SUZETTE

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 20 min ★★☆☆☆ 4

Ingredients

Crêpe Batter

•            Flour: 150 g

•            Milk: 300 ml

•            Eggs: 3 large (≈ 165 g without shell)

•            Butter, melted: 30 g

•            Sugar: 20 g

•            Salt: 1 g

•            Vanilla extract (optional): 2–3 g

Suzette Sauce

•            Butter: 120 g

•            Sugar: 120 g

•            Orange juice (fresh): 150 g

•            Orange zest: 4 g

•            Lemon juice: 10 g

•            Orange liqueur (Grand Marnier, Cointreau): 60 g

Cooking instructions

1. Make the crêpe batter

Whisk flour, sugar, and salt. Add eggs and half the milk, whisk smooth, then add the rest of the milk and melted butter. Rest the batter 10 minutes.

2. Cook the crêpes

Heat a non‑stick pan lightly brushed with butter. Pour a thin layer of batter and cook 1 minute per side. Make 6–8 crêpes and keep warm.

3. Prepare the Suzette sauce

Melt butter and sugar in a wide pan until it becomes a glossy syrup. Add orange juice, zest, and lemon juice. Simmer 2–3 minutes until slightly thickened.

4. Add liqueur

Pour in the orange liqueur.

For flambé: briefly ignite with a long match and let the flame burn off.

5. Coat the crêpes

Fold each crêpe into quarters and place them in the sauce. Warm gently for 1–2 minutes so they absorb the flavour.

6. Serve

Serve warm with extra sauce spooned over the top.

Chef ’s Notes

•            A wide pan helps coat the crêpes evenly.

•            Resting the batter improves texture.

•            For a stronger orange flavour, add 1–2 g more zest.

•            If avoiding alcohol, reduce orange juice by 20 g and add 20 g more butter for richness.