Traditional Crepes Suzette Recipes

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ORIGINAL FRENCH CRêPES SUZETTE



Original French Crêpes Suzette image

This easy crêpes Suzette recipe features orange crêpes with a buttery Grand Marnier orange sauce. This can be eaten for dessert or breakfast.

Provided by Rebecca Franklin

Categories     Dessert

Time 45m

Yield 8

Number Of Ingredients 15

For the Crêpes:
1 cup all-purpose flour
1/2 cup milk
1/2 cup less 1 tablespoon water
2 eggs
2 tablespoons butter ( melted )
2 teaspoons orange juice
1 1/2 teaspoons orange zest
1/4 teaspoon salt
1 tablespoon butter (for cooking)
For the Orange Syrup:
16 tablespoons butter (divided)
4 tablespoons granulated sugar (divided)
4 ounces Grand Marnier (divided)
Topping: vanilla ice cream

Steps:

  • Gather the ingredients.
  • In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
  • Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
  • Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
  • Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
  • Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
  • Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
  • In a large skillet set over medium heat, melt half of the butter until it foams.
  • Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
  • Carefully add half of the orange liqueur. The mixture will ignite.
  • When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
  • Fold the crêpes into quarters or roll them up.
  • Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
  • For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
  • Enjoy.

Nutrition Facts : Calories 448 kcal, Carbohydrate 31 g, Cholesterol 131 mg, Fiber 1 g, Protein 5 g, SaturatedFat 19 g, Sodium 122 mg, Sugar 18 g, Fat 31 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

TRADITIONAL CREPES SUZETTE



Traditional Crepes Suzette image

Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes about 14

Number Of Ingredients 19

2 cups milk
1 teaspoon sugar
5 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon vegetable oil
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup beer (not dark)
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3 tablespoons sugar
4 teaspoons Grand Marnier or other orange-flavored liqueur
Finely grated zest of 1 orange
2 oranges, peel and pith removed, flesh cut into segments
Confectioners' sugar, for dusting
2 cups orange juice
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons cold unsalted butter, cut into small pieces

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.

CREPES SUZETTE



Crepes Suzette image

Provided by Alton Brown

Categories     dessert

Time 36m

Yield 4 servings

Number Of Ingredients 14

Sweet crepes, recipe follows
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Steps:

  • Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

CREPES SUZETTE



Crepes Suzette image

Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

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.

KATE'S EASY CREPES SUZETTE



Kate's Easy Crepes Suzette image

Here's a filling for Crepes Suzette without the traditional flaming--less fun but very good! You can substitute Triple Sec, Cointreau, Limoncello or other liquers for the Grand Marnier. Step-by-step photos are posted in the French Forum under "Techniques." I recommend recipe #170083 made with butter.

Provided by Chef Kate

Categories     Dessert

Time 15m

Yield 8-10 crepes

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 lemon, zest of
1 lemon, juice of
2 teaspoons Grand Marnier
8 -10 crepes

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.

Nutrition Facts : Calories 234.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 8, Sugar 7.5, Protein 0.3

SUZETTE SAUCE ( FOR CREPES SUZETTE)



Suzette Sauce ( for Crepes Suzette) image

Make and share this Suzette Sauce ( for Crepes Suzette) recipe from Food.com.

Provided by Wild Thyme Flour

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

100 g butter
100 g caster sugar
150 ml freshly squeezed orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
3 tablespoons Grand Marnier
2 tablespoons cognac

Steps:

  • heat butter in and sugar in a deep frying pan over low heat, stirring occasionally, until the sugar begins to dissolve. turn up the heat and bubble fast until the mixture just starts to go brown and caramelise ( 4 minutes).
  • Pour in juice and zests then bubble for 3-4 minutes to thicken slightly. Add the liqour, flame for a few seconds.
  • Put one crepe into the sauce and coat well then fold in 4 like a handkerchief.Push to one side of the pan and continue with the rest. Serve 2-3 crepes per person.

CRêPES SUZETTE



Crêpes Suzette image

This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

Provided by Good Food team

Categories     Dessert

Time 50m

Number Of Ingredients 7

1x classic pancake recipe (see 'Goes well with')
3 tbsp caster sugar
250ml freshly squeezed orange juice (2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier or Cointreau
50g unsalted butter

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.

Nutrition Facts : Calories 451 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium

ULTIMATE CRêPES SUZETTE



Ultimate Crêpes Suzette image

Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Provided by Angela Nilsen

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 35m

Yield Makes 16-17, 2-3 per person

Number Of Ingredients 13

100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
splash of beer , about 2 tbsp (optional)
100g butter
100g golden caster sugar
150ml freshly squeezed orange juice (about 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp cognac

Steps:

  • Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
  • Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
  • Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
  • TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
  • For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
  • Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

Nutrition Facts : Calories 373 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium

CRêPES SUZETTE



Crêpes Suzette image

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.

Provided by Nigella Lawson

Categories     project, dessert, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup freshly squeezed orange juice
Finely grated zest of 1 orange
10 tablespoons unsalted butter
1/3 cup superfine sugar
8 to 12 crepes (see recipe)
1/3 cup Grand Marnier, Cointreau or triple sec liqueur

Steps:

  • In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
  • Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
  • Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 282 milligrams, Sugar 22 grams, TransFat 1 gram

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FRENCH CREPES SUZETTE RECIPE - THE GOOD LIFE FRANCE
Place the sugar in a pan over a medium heat and melt gently until caramelised. 2. Squeeze the oranges and lemons. 3. Add the orange juice to the sugar and stir to blend. 4. Bring to the boil and when it is caramelised add the lemon juice. 5.
From thegoodlifefrance.com


21 SAVORY CREPE RECIPE - SELECTED RECIPES
Breakfast/Brunch. Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)
From selectedrecipe.com


CREPES SUZETTE RECIPE (FRENCH CREPES WITH ORANGE) - MON PETIT FOUR
2020-01-15 Add the flour in, bit by bit, whisking after each addition. Once the batter is smooth, let it rest for 10 minutes. Meanwhile, create the beurre suzette. Use a spatula to beat the butter, orange zest, juice, and sugar together until smooth and combined. Place a small skillet (6 inches) over medium-low heat.
From monpetitfour.com


CREPE SUZETTE - IMMACULATE BITES
2019-09-27 Crepe Suzette Sauce. In a large skillet, heat butter over high heat until it completely melts and bubbly. Pour orange juice and bring to boil. Add the sugar and zests, reduce the heat to a simmer, stir using a wooden spatula until the sugar has melted and the mixture is slightly reduced, for about 5 minutes.
From africanbites.com


CREPES SUZETTE RECIPE (EASY, MAKE-AHEAD) | KITCHN
2022-04-29 Return the skillet to low heat and warm the crepes until the mixture is bubbling, about 2 minutes. Pour 2 ounces orange liqueur into a ladle. Pour the liquor around the crepes toward the edge of the skillet. If using a gas burner, gently tip the skillet, away from you, in the flame over your gas burner, until the liquor ignites and flames.
From thekitchn.com


CRêPES SUZETTE FLAMBéED, RECIPE AND STORY - MY PARISIAN KITCHEN
When no alcohol remain, flames will disapear. Cover crêpes folded in 4, cover with orange zests. . Or soak folded in 4 crêpes in the sauce. Heat Grand Marnier and flambé. Add orange zests. . Whatever solution you choose, ideally leave crêpes in the Suzette sauce for a few minutes so that crèpes take all the sauce flavours.
From myparisiankitchen.com


CRêPES SUZETTE | FRENCH RECIPES | GOODTOKNOW
2019-01-13 Heat a little oil in a 15cm (6in) omelette pan, pour in 2tbsp batter and tilt to coat the bottom evenly. Cook over a high heat until lightly brown underneath. Turn the crêpe with a palette knife and cook the other side for 30 seconds. Remove from the pan on to a tray and cover to keep warm then continue to make crepes until all the batter is used.
From goodto.com


RECIPE: CLASSIC CREPE SUZETTE - FOOD & DRINK
2022-02-28 280g whole milk. ½ vanilla pod. 35g glucose syrup. 70g egg yolk. 50g caster sugar. · Boil the milk, cream, glucose and the vanilla pod. · Mix the egg yolks and sugar, pour half the liquid onto the yolks, mix and return to the remaining milk. · Cook the base to 85 degrees, pass through a fine sieve and cool over ice. · Churn in ice cream ...
From countryandtownhouse.com


CREPES RECIPES FOR DINNER - THERESCIPES.INFO
Basic Crepes Recipe - Pillsbury.com tip www.pillsbury.com. Sep 28, 2020In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. 2 Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot.
From therecipes.info


CREPES SUZETTE - DEL'S COOKING TWIST
2017-01-31 For the crepes: pour flour and salt in a large bowl and make a well in the center. Add the eggs and the melted butter. Whisk vigorously and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.
From delscookingtwist.com


EASY CREPE SUZETTE RECIPE RECIPES ALL YOU NEED IS FOOD
Feb 03, 2021 · A complete guide on How to make Classic French Crepes (Homemade Crepes) – soft, buttery, delicious, and very versatile as a sweet or savory option for breakfast, brunch, lunch, dinner, or dessert!. A simple, foolproof crepe recipe …
From stevehacks.com


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