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Crepes Suzette Recipe

Crepes Suzette is my favourite dessert recipe right now. It's made of delicate crepes with a delicious butter and orange sauce.
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: Crepes Suzette, orange
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Lorena Salinas from Cravings Journal

Ingredients

For the crêpes

  • 125 g all purpose flour
  • 1 egg
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 300 ml milk any type
  • 20 g unsalted butter melted and cooled to room temperature plus more to cook
  • 1 lemon juice
  • 1 tbsp sugar

For the sauce

  • 1 orange
  • 110 g unsalted butter
  • 90 g sugar
  • 80 ml orange juice
  • 4 tbsp orange liqueur Cointreau or Grand Marnier

Instructions

For the crêpes

  • Mix all the dry ingredients in a bowl and make a hole in the centre.
  • Add the wet ingredients at the centre and whisk from the centre, adding the dry ingredients from the sides little by little to prevent lumps from forming.
  • Let rest for 30min in the fridge.
  • Place a bit of butter on a non-stick 25cm diameter pan over medium heat and add a ladle of the batter. Make the pan go super vertical so as to help it spread nice and thin.
  • When the edges become golden unstick a corner and flip it with your two hands carefully.

For the sauce

  • Use a peeler to remove thin layers of orange peel, trying to not remove too much pith. Cut the peels in half so they're not too long and then slice them thinly.
  • Add the butter, peels and orange juice to a pan and place over medium heat until it begins o boil.
  • Add the liqueur and flambée it or just let it simmer.
  • Let the sauce boil until it thickens slightly. If you want a boozy kick, add more liqueur at this point.
  • Cover the crepes with the hot sauce and serve immediately.
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