Easy Crepes Suzette
This easy crepes Suzette recipe features orange crepes with a no-flambé orange sauce. No flambe crepes suzette recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1cup all-purpose flour
- ½cup milk
- 7tablespoons water
- 2eggs
- 2tablespoons butter (melted)
- 2teaspoons orange juice
- 1 ½teaspoons zest (orange)
- ¼teaspoon salt
- 6to 8 tablespoons butter (for pan, divided)
- For the Orange Sauce:
- 1 ½cups orange juice (fresh is best)
- 2tablespoons sugar (granulated)
- 2teaspoons zest (orange)
- 2teaspoons Grand Marnier
- 3oranges (peeled and sectioned)
Instructions
Step 1
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crepes.Step 2
Melt 1 tablespoon butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.Step 3
Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.Step 4
Bring the orange juice, sugar, and orange zest to a boil.Step 5
Allow the juice to boil for 5 minutes, reducing into a slightly thick sauce.Step 6
Remove the orange sauce from the heat and stir in the Grand Marnier and oranges.Step 7
Add the crepes to the pan to coat both sides in the orange syrup.Step 8
Fold the crepes into quarters or roll them into cylinders. Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.