Classic French Crêpes Suzette
Tender French crêpes folded in a glossy orange butter sauce with fresh zest and optional orange liqueur.
Equipment
- Blender
- 8-inch nonstick skillet
- Large shallow skillet
- Fine grater
- Whisk
Ingredients
Crêpes
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1/2 cup water
- 2 tbsp unsalted butter melted, plus more for the pan
- 1 tbsp granulated sugar
Orange Sauce
- 4 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp orange zest finely grated
- 2 tbsp orange liqueur optional
- 6 scoops vanilla ice cream for serving
Instructions
Make the Crêpes:
- Blend the flour, eggs, milk, water, melted butter, sugar, and a pinch of salt until smooth. Rest the batter for 30 minutes.
- Heat an 8-inch nonstick skillet over medium heat and brush lightly with butter. Add a small ladle of batter, swirl to coat, and cook until the edges lift, about 45 seconds.
- Flip and cook the second side for 20 seconds. Repeat, stacking the crêpes on a plate.
Make the Orange Sauce:
- Melt the butter in a large shallow skillet over medium heat. Stir in the sugar, orange juice, and zest.
- Simmer until glossy and lightly thickened, about 3 minutes.
Fold and Serve:
- Fold each crêpe into quarters and place in the sauce. Warm gently, turning once, until coated.
- Add the orange liqueur if using and simmer for 30 seconds. Serve two crêpes per person with vanilla ice cream.
Notes
- Resting the batter improves the crêpe texture.
- Keep the sauce glossy and gently simmering.
- The orange liqueur is optional for a family-friendly version.
Nutrition
Calories: 490kcalCarbohydrates: 53gProtein: 8gFat: 27gSaturated Fat: 16gCholesterol: 135mgSodium: 150mgFiber: 1gSugar: 31g