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Classic Crepe Suzette with Authentic Flambé Orange Butter Sauce

Close-up of folded Crepe Suzette drizzled generously with a glistening, amber-colored orange sauce on a white plate.
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Master the classic French dessert, Crepe Suzette, featuring thin crepes bathed in a rich orange butter sauce and finished with a dramatic flambé technique.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons melted unsalted butter, plus more for cooking
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for sauce)
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces (for sauce)
  • 1/2 cup fresh orange juice
  • Zest of 1 large orange
  • 1/4 cup orange liqueur (like Grand Marnier or Cointreau)
  • 2 tablespoons brandy or cognac (for flambé)

Instructions

  1. Make the Crepes: Whisk together flour and salt in a bowl. In a separate bowl, whisk eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Whisk in 2 tablespoons of melted butter. Let the batter rest for at least 30 minutes.
  2. Cook the Crepes: Heat a 6-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the pan, tilting to coat the bottom evenly. Cook for 1-2 minutes until the edges brown, then flip and cook for 30 seconds more. Stack the finished crepes on a plate.
  3. Prepare the Orange Butter Sauce: In a wide, shallow pan, combine the sugar, orange juice, and orange zest. Heat over medium heat, stirring until the sugar dissolves. Add the cold butter pieces one at a time, whisking constantly until the sauce is smooth and slightly thickened. Do not let it boil rapidly.
  4. Fold the Crepes: Fold each crepe into quarters (a triangle shape). Gently place the folded crepes into the warm orange butter sauce. Simmer for 2 minutes, turning them once to coat completely.
  5. Flambé the Dessert: Remove the pan from the heat. Pour the orange liqueur and brandy over the crepes. Carefully ignite the alcohol using a long match or lighter. Let the flames burn out naturally. This step creates the signature flavor of this flambe dessert.
  6. Serve immediately.

Notes

  • For the best crepe texture, use a blender to mix the batter for a smooth consistency.
  • If you skip the flambé, the orange butter sauce is still excellent; just warm the liqueur slightly before adding it to the sauce off the heat.
  • You can prepare the crepes a day ahead and store them covered in the refrigerator.

Nutrition

Find it online: https://onedishuniverse.com/crepe-suzette-master-flamb-triumph/