How to Make Crêpes with Suzette Sauce, Step-by-step Easy Recipe

Ingredients

• 🥚 4 large eggs
• 🥛 750 ml whole milk
• 🍺 250 ml of blonde beer
• 🧂 2 g fine salt
• 🌾 400 g all-purpose wheat flour
• 🧈 50 g melted butter
• 🍨 1 dessert spoon of vanilla essence
• 🍊 Zest of 1 orange or mandarin or orange essential oil
• 🍬 30 g of white sugar

Cream or Suzette Sauce:

• 🍊 1 orange (cream)
• 🍹 100 ml Grand Marnier Red
• 🍯 100 g brown sugar
• 🧈 100 g butter
• 🔥 150 ml Grand Marnier Rouge (to flambé 15 crepes)

I present to you one of the most elaborate sweet recipes of French cuisine, the crepes Suzette with its cream and flambé . We already have crepes on this blog for all tastes, sweet versions with sugar , with chocolate , with chocolate , with apple , Catalan cream … or savory ones with very original fillings: chicken , seafood and fish .

But crepes Suzette are unbeatable as a dessert for any dinner or special meal. It takes a little more work, I admit, but the result is sensational. And if you keep in mind our flambé tips , they will turn out perfect the first time.

Why are these Crepes called Suzette?

There are crepes Georgette (made with fresh pineapple), Simone (marzipan, candied cherries and cherry liqueur), Yvonne (cocoa paste, marzipan and chocolate), Suzette… why not? They say that its creation was totally accidental, as happens with many of the best recipes; a cook accidentally spilled and set fire to a crepe with a little mandarin liqueur.

After trying the crêpe, he found that it tasted good, so he presented it as the star dessert we know today, a great success. A hot and delicious crêpe, a very appreciated dessert or snack with an orange flavour thanks to the Grand Marnier liqueur, an adult pleasure at everyone’s fingertips. I definitely encourage you to prepare them, you won’t regret it.

Crêpes Suzette Recipe: Easy, Step-by-step 🍨

Preparing the cream for the crêpes

1. We wash an orange, grate it without reaching the white part of the fruit as it is bitter, and set aside.
2. The crêpe cream batter is quite easy to prepare. In a bowl, add the milk, beer, flour, a pinch of salt, softened butter and the eggs.
3. Blend everything with the mixer without leaving lumps. Let it rest for an hour so that it thickens, although the cream should be loose. Add the orange zest, a tablespoon of vanilla essence and 2 tablespoons of sugar to this cream.
4. In a hot pan or crepe pan, spread a little butter. I recommend two simple tricks to avoid overdoing it with butter when greasing the pan.
5. Peel a potato and cut it in half, prick it with a fork and dip the smooth surface into the melted butter and then spread it over the pan. Or, cut a stick of butter into a stick. Wrap one end in aluminium foil to hold it in place and spread the other end over the pan.
6. We spread the crepe maker in this way until the butter melts. It should not be too greasy, but it should not be too greasy either.

Preparing the base crepes for the recipe

1. The first crêpe is a test (I eat it right away). It is the greasiest because the crêpe maker is gradually getting the right temperature and the degree of fat in the butter, the second one usually comes out perfect.
2. When the crepe maker is hot, pour the cream so that it covers the entire bottom, just enough to make them thin. I use a 27 cm diameter crepe maker and a ladle’s worth of cream (don’t put too much or they will be too thick).
3. We lift, tilt and turn the crepe maker so that the cream spreads over the entire bottom.
4. The crêpe will start to cook immediately, cook it for about 15–20 seconds at medium temperature and when the edges start to curl upwards (because they are toasted) it is the right time to turn it over with a fork. When you turn it over, if the toast is not golden brown it will be because there is not enough egg, you can take advantage of this to add another egg to the cream.
5. Brown on both sides and stack on a large plate. Continue making the crêpes until the cream is gone.

Preparation of the Suzette cream («Beurre Suzette»)

1. We wash and clean the orange. We grate the orange and set it aside in a mortar. We cut it in half and squeeze the juice from half of the orange. We set it aside in a glass.
2. Crush the zest with the sugar in a mortar. Add the butter and beat. Add the juice and the Grand Marnier to the butter and sugar. Mix everything well until you get a fairly liquid cream. Set aside.
3. Fold the crepes into a handkerchief shape as you can see in the photo and spread the orange cream on the crepes Suzette. Place them on the plates that you are going to serve for dessert and sprinkle with a dessert spoon of cane sugar. Set aside before adding and flambéing with the liqueur.
4. Many of us have a little problem with the subject of flambé. In the end it is not so bad and with this explanation I hope that you do not have problems with these crepes and that in a simple way they will be delicious. You can read a little more in this article about tips for flambéing perfectly and safely .

Flambéing the crêpes and final presentation

1. Once we have the crêpes Suzette, we must put the Grand Manier Rouge in a saucepan. We put it on low heat without letting it boil and we heat the liqueur, no more than a minute. We remove it from the heat and set it on fire. With the flame on, we pour the contents of the liqueur into each crepe that we have previously prepared.
2. Another way is to fold the crêpe into a handkerchief shape and cover it with Suzette cream. Place two or three, depending on the size of the pan, and put them on a low heat. Add the liqueur that corresponds to the number of crêpes chosen. In this case, about 10 ml for each crêpe, so if there are three, we will use 30 ml.
3. We continue cooking for 30 seconds and light the flame directly on it. We remove it from the heat and serve it on a plate with a little vanilla ice cream, or whatever you like best.

Tips for delicious crêpes Suzette

• When it comes to flipping the crêpe, the best thing (in my case, it’s a fork) is to use it. If you’re not good with the fork, you can use the trick of flipping the crêpe with a plate as if it were a potato omelette. As you get more practice, this will no longer be necessary.
• What liquor should we use to flambé the crepes? As I mentioned in the recipe, I used Grand Marnier Rouge, but you can also use Cointreau, aged rum, Cognac or Brandy. I’ll leave it up to you.
• Remember that flambéing is no joke. The safest way to flambé is to do it with the extractor hood off. I repeat… remember to turn it off .

How to Make Crêpes with Suzette Sauce, Step-by-step Easy Recipe