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Classic French Crêpes Suzette in Caramelized Orange Butter and Grand Marnier
The grand dame of French fine dining desserts: delicate thin crêpes folded into quarters, simmered in a caramelized orange-butter sauce (beurre Suzette) and flambéed with Grand Marnier.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Pastry flour type 45, sifted150 g
- Whole milk, room temperature300 ml
- Fresh whole eggs2 pc
- Sweet cream butter 82% (for batter and sauce)80 g
- Caster sugar80 g
- Organic oranges (zest and freshly squeezed juice)3 pc
- Grand Marnier or Cointreau orange liqueur60 ml
- Pinch of fine salt¼ tsp
Preparation Steps
1
Whisk flour, milk, eggs, 20g sugar, salt, and 20g melted butter into a smooth batter; rest 20 mins. Cook thin crêpes in a lightly buttered pan until golden.
10 min timer
2
For the beurre Suzette, melt remaining 60g sugar in a wide pan until lightly blond. Stir in 60g butter, orange zest, and juice; simmer 3-4 mins into a glossy syrup.
4 min timer
3
Fold crêpes into quarters and nestle into bubbling orange syrup. Pour slightly warm Grand Marnier over and carefully ignite to flambé, letting flames caramelize flavors. Serve immediately.
3 min timer
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Nutrition Facts
per servingCalories
390
Protein
6.5g
Carbohydrates
46g
Fat
18g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
