Crêpes Suzette (Flambéed Crêpes with Orange Sauce)

Crêpes

• 125 g Plain flour
• 10 g Caster sugar
• 1 pinch Fine sea salt
• 2 Egg
• 300 ml Whole milk
• 1 tsp Vanilla extract
• 30 g Unsalted butter

Suzette sauce and flambé

• 2 medium Orange, ripe
• 1 medium Lemon, ripe
• 60 g Caster sugar
• 80 g Unsalted butter
• 60 ml Grand Marnier

1. Make the crêpe batter: whisk the flour, 10 g caster sugar and salt in a bowl. Whisk in the eggs, then gradually whisk in the milk until smooth, finishing with the vanilla. Melt 30 g butter and whisk it into the batter.
2. Rest the batter for 10 minutes at room temperature to relax the gluten. Meanwhile, finely zest the oranges and lemon, then juice them. Keep the zest separate from the juices.
3. Cook the crêpes: heat a frying pan over medium heat and lightly grease it with a little of the sauce butter later if needed, or just use the pan as is if it is nonstick. Ladle in a thin layer of batter, swirling to coat, and cook for about 45 to 60 seconds until the edges lift and the underside is lightly golden. Flip and cook 20 to 30 seconds more, then repeat to make 8 to 10 crêpes.
4. Fold the crêpes into quarters and stack on a plate. In the same pan, add the 60 g caster sugar with the orange and lemon juices and bring to a simmer over medium heat. Cook 2 to 3 minutes until the sugar dissolves and the liquid looks slightly syrupy.
5. Reduce the heat to low and whisk in the 80 g butter a few pieces at a time until glossy, then stir in the orange and lemon zest. Slide the folded crêpes into the sauce and warm them gently for 1 to 2 minutes, turning to coat. Keep the sauce at a gentle simmer so it stays emulsified.
6. Remove the pan from the heat and pour in the Grand Marnier. Return to the heat and carefully tilt the pan to ignite the alcohol, or use a long match, then let the flames subside naturally. Spoon the sauce over the crêpes and serve straight away.

Made this recipe? Rate it — a comment is optional.