crÊpes suzette
This ultimate “grown-up” dessert is perfect for brunch, dinner party, or any special occasion.
prep time
cook time
method
Stove Top
yield
Ingredients
- BATTER
- 3/4 cup whole milk
- 2 large free-range eggs, room temperature
- 1 large free-range egg yolk, room temperature
- 3 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon ground himalayan sea salt
- 3/4 cup unbleached all-purpose flour
- CRÊPES
- 1 tablespoon soft butter, or as needed and divided
- ORANGE SAUCE
- 1/4 cup granulated sugar
- 3 tablespoons butter, soften
- 2 tablespoons orange zest, divided
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed orange juice, room temperature
- 1 tablespoon freshly squeezed lemon juice, room temperature
- orange segments from 1 orange
- 1/4 cup grand marnier liqueur
- 1 tablespoon limoncello liqueur
- 2 - big scoops vanilla ice cream
How To Make crÊpes suzette
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Step 1BATTER:
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Step 2In the jar of a blender, combine all the ingredients except the flour and process on medium speed until mixed, about 20 seconds.
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Step 3Add flour and process until combined and smooth, scraping the sides of the jar if needed.
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Step 4Let the batter stand for at least 30 minutes (longer is better) to allow the gluten to relax and the bubbles to settle.
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Step 5CRÊPES:
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Step 6In a 10-inch skillet over medium heat, brush on some butter at the bottom of the pan.
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Step 7When it gets warm, add about a ¼ cup of batter and swirl the pan around so it evenly covers the bottom.
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Step 8Cook until golden brown, about 1:30 to 2 minutes.
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Step 9Using a spatula, flip the crêpe over and cook until brown as well.
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Step 10Transfer to a plate and place a piece of wax paper to prevent it from drying out. Brush more butter in the pan and continue making crêpes until the batter is gone.
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Step 11ORANGE SAUCE:
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Step 12In a 12-inch stainless steel skillet on medium heat, sprinkle granulated sugar and gently caramelize it, about 2 minutes.
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Step 13When the sugar starts melting, reduce the heat to medium-low and add butter. Stir until both ingredients are blended and the mixture turns into a gorgeous caramel color.
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Step 14Add 1 tablespoon orange zest and 1 tablespoon lemon zest; stir quickly. Pour in orange juice and lemon juice. Increase to medium heat and bring the mixture to a simmer; cook for 3 minutes to thicken the sauce.
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Step 15Add orange segments, gently stir to coat and push them aside before placing one crêpe. Using a fork and a spoon, fold the crêpe in half and then half again; repeat until all crêpes are used and are folded into triangles.
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Step 16Pour in Grand Marnier and Limoncello liqueur.
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Step 17Transfer crêpes on serving plates, spoon sauce over, add vanilla ice cream and garnish with the remaining 1 tbsp. orange zest. Makes 4 crêpes.
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Step 18To view this incredible French dessert recipe on YouTube, click on this link >>> https://youtu.be/s6DdFsdrwDM
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Other Desserts
Diet:
Low Sodium
Ingredient:
Flour
Method:
Stove Top
Tag:
#Heirloom
Keyword:
#brunch recipe
Keyword:
#holidays recipe
Keyword:
#elegant cuisine
Keyword:
#French cuisine
Keyword:
#French recipe
Keyword:
#elegant recipe
Keyword:
#French food
Keyword:
#elegant dish
Keyword:
#dinner party recipe
Keyword:
#Mother's day recipe
Keyword:
#birthday recipe
Keyword:
#anniversary recipe
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