Best 7 Traditional Crepes Suzette Recipes

CREPES SUZETTE

Steps:

• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes.
• Remove from heat and add the orange liqueur and orange sections. Set aside.
• In a pot, combine the orange zest and grenadine. Bring to a boil, reduce heat, and simmer for 2 minutes. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice.
• Using a narrow spatula, remove the crepe to a warm serving plate. Roll the crepe into a cylinder. Spoon on some orange sections. Using a fork, pick some orange zest from the grenadine syrup and distribute it over the crepe. Top with vanilla ice cream and serve immediately.
• Melt the butter in a saucepan over medium-high heat. Cook until the butter becomes brownish ? this gives it a nutty flavor. Don't let any of the butter turn black. Have a small bowl nearby so that you can pour off the butter as soon as it turns brown. Let cool.
• In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the brown butter. Pour in about 1/2 cup milk and whisk ? the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest.
• Heat the crepe pan over medium heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.
• Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan ? and remember, move the pan, not the ladle.
• Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds.
• Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter. (After the first few crepes, you shouldn't have to add more butter to the pan.)

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

CRêPES SUZETTE

Steps:

• To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
• Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
• To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
• Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
• To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

CREPES SUZETTE

Steps:

• MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
• Refrigerate, covered, at least 30 minutes.
• Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
• MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
• TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
• Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
• Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
• TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
• McCalls cookbook.

TRADITIONAL CREPES SUZETTE

Steps:

• Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
• Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
• Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.
• Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.
• Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.

CRêPES SUZETTE

Steps:

• Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

KATE'S EASY CREPES SUZETTE

Steps:

• Cream the powdered sugar into the butter until you have a smooth texture.
• Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
• Spread the mixture over each crepe.
• Fold the crepes in quarters and pile together.
• Keep crepes warm in a 200 degree Fahrenheit oven.