Crêpes Suzette

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 3 pcs Eggs (At room temperature)
• 30 g Granulated sugar (Adjust to taste)
• 1 pincée Salt (Optional but recommended)
• 150 ml Warm water (Warm (≈35°C) to avoid lumps)
• 250 ml Semi‑skimmed milk (Warm, added gradually)
• 50 g Melted butter (Let cool slightly before incorporating)
• 30 g Butter (for the syrup) (Unsalted butter)
• 4 pcs Oranges (Juice and zest (zest an extra orange for flavor))
• 80 g Sugar (for the syrup) (Adjust according to the oranges' acidity)
• 30 ml Grand Marnier (To flambé, can be replaced by Cointreau)

Instructions

1. Prepare the crepe batter

   Sift the flour into a bowl, add the sugar and salt. Make a well in the center and crack the eggs into it. Whisk the eggs, gradually incorporating the flour. Add the warm water little by little while whisking to avoid lumps, then the warm milk in the same way. Finally fold in the melted butter. Mix until a smooth batter forms.

   Time: PT10M

2. Rest the batter

   Cover the bowl with a clean kitchen towel and let rest at room temperature for 1 hour. This allows the flour to absorb the liquids and makes the batter more supple.

   Time: PT1H

3. Cooking the crepes

   Heat the crepe pan over medium‑high heat, add a knob of butter. Pour a small ladle of batter, spreading by tilting the pan. Cook 10‑20 s until the edges lift, flip and cook another 10‑20 s on the other side. Repeat for about 20 crepes.

   Time: PT5M

   Temperature: Moyen‑vif

4. Prepare the orange syrup

   Juice the 4 oranges and collect the zest of one orange. In a high‑sided saucepan, combine the juice, zest, and sugar. Bring to a boil and let reduce for 5 minutes. Add the butter, stir until melted, then boil for another 1‑2 minutes. Remove from heat and set aside.

   Time: PT7M

   Temperature: Ébullition

5. Soak the crepes with syrup

   Fold each crepe into quarters, arrange them in the pan (about 8 crepes depending on size). Pour the hot syrup generously over the crepes, heat over low heat without boiling for 2 minutes so the syrup infuses.

   Time: PT2M

   Temperature: Feu doux

6. Flambé with Grand Marnier

   Pour the Grand Marnier over the crepes, then, using a kitchen torch, flambé until the flames die down (about 30 seconds). The alcohol evaporates, leaving only the aroma of Grand Marnier.

   Time: PT30S

7. Serving

   Serve the crepes immediately, optionally drizzle extra syrup and garnish with a few orange zest strips. Enjoy while hot to savor the flambéed aroma.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

9 g

Fiber

1 g