crepe suzette recipe
The Best crepe suzette recipe
Classic Crepes Suzette
Light, buttery crepes topped with a caramelized sugar sauce and citrus zest—this French-inspired dish is perfect for a festive breakfast or brunch. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups milk
- 2 large eggs
- 1 cup all-purpose flour
- 1 tbsp melted butter
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup granulated sugar
- ½ cup water
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
👨🍳Directions
-
1
Whisk milk, eggs, flour, melted butter, vanilla, and salt until smooth. Let rest 10 minutes. -
2
Heat a nonstick skillet over medium. Pour ¼ cup batter per crepe, swirling to coat. Cook 1–2 minutes until edges lift, flip, and cook 30 seconds more. Repeat until all batter is used. -
3
In a saucepan, combine sugar and water. Bring to a boil, then reduce heat to simmer. Whisk in zest, lemon juice, and butter. Simmer 3–4 minutes until thickened. -
4
Place crepes in oven-safe ramekins. Pour sauce over each, folding edges slightly. Bake at 350°F for 5–7 minutes until golden.
🔧Equipment
- Mixing bowls
- Whisk
- Nonstick skillet
- Oven-safe ramekins
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crepes Suzette Works
❓ Frequently Asked Questions About Crepes Suzette
1. What is the difference between a classic crêpe suzette and a regular crêpe?
A classic crêpe suzette is a French dessert made with thin, buttery crêpes layered with a rich, custardy sauce called crème pâtissière, caramelized sugar, and a splash of Grand Marnier or other citrus liqueur. Unlike a plain crêpe, which is simple and served plain or with fruit, a suzette adds a luxurious twist with its caramelized edges and boozy custard.
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2. Can I substitute Grand Marnier for another liqueur?
Absolutely! While Grand Marnier is traditional, you can use any citrus-flavored liqueur—such as Cointreau, Cointreau’s Cointreau Orange, or even a simple orange liqueur like Cointreau’s Orange Liqueur—or even a small amount of fresh orange juice mixed with a splash of vodka for a lighter option.
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3. How do I know when the crème pâtissière is ready?
The custard should thicken into a silky, glossy layer when stirred, holding its shape when the pan is tilted. It should be set but still slightly wobbly in the center. If it’s too runny, return it to the oven for a few more minutes. If it’s too thick, add a splash of warm milk or heavy cream.
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4. What if my crêpes are too thick or thin?
Thick crêpes? Lightly fry them in a little more butter or oil to soften them slightly. Thin crêpes? Use a slightly thicker batter (about 1:3 ratio of flour to milk) or fold them in half before cooking to reduce their size. A crêpe press can also help achieve even thickness if you’re making a batch.
