Crepes Suzette (with flambeed orange sauce)

Ingredients

• 1 piece Navel Orange (zest only, avoid white pith)
• 7 pieces Valencia Oranges (to yield 2 cups fresh juice)
• 0.33 cup Granulated Sugar (1/3 cup)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 3 tablespoons Unsalted Butter (cut into pieces)
• pinch Salt (to enhance flavor)
• 0.25 cup Grand Marnier (orange-flavored liqueur for flambé)
• 8 pieces Crepes (pre‑made thin French crepes)
• small piece Orange Zest (for garnish) (saved from zesting, coarse)

Instructions

1. Zest the Navel Orange

   Using a coarse zester, grate the orange zest, being careful to avoid the white pith which is bitter.

   Time: PT2M

2. Juice the Valencia Oranges

   Cut the Valencia oranges in half and juice them until you have 2 cups of fresh orange juice. Strain through a fine mesh strainer to remove seeds and pulp.

   Time: PT10M

3. Reduce the Sauce Base

   In the 10‑inch stainless steel skillet, combine the orange juice, zest, 1/3 cup sugar, and 1 tsp vanilla extract. Bring to a boil over high heat, whisking occasionally, and simmer until the liquid is reduced by about half and becomes slightly syrupy.

   Time: PT8M

   Temperature: high heat

4. Incorporate Butter and Salt

   Add a pinch of salt and 3 tablespoons of unsalted butter to the reduced sauce. Whisk until the butter is fully melted and the sauce is glossy.

   Time: PT2M

   Temperature: medium‑high

5. Flambé with Grand Marnier

   Pour 1/4 cup Grand Marnier into the skillet away from your face. Ignite the alcohol with a long lighter or match. Let the flame burn until it subsides, then allow the sauce to simmer for another minute.

   Time: PT2M

6. Transfer Sauce

   When the flames have died down, carefully pour the hot sauce into a heat‑proof measuring cup.

   Time: PT1M

7. Assemble the First Crepe

   Return the skillet to the stove, add about 1/4 cup of sauce, and place one crepe in the pan (ugly side down). Fold the crepe in half, then in half again, allowing the sauce to coat each layer.

   Time: PT5M

8. Warm All Crepes

   Place the folded crepe back in the skillet to warm over medium‑low heat. Repeat the folding and warming process with the remaining crepes, overlapping them in the pan. Pour any remaining sauce over the stack and heat until bubbly.

   Time: PT8M

   Temperature: medium‑low

9. Garnish and Serve

   Sprinkle the reserved orange zest over the finished crepes for a fresh aromatic finish. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

4 g

Carbohydrates

70 g

Fat

20 g

Fiber

2 g