French cuisine · Desserts & Sweets

Crêpes Suzette

Thin crêpes swirled in a caramel of orange juice and butter, then flambéed with Grand Marnier.

Ingredients · for 4 servings

• 150 g flour
• 2 eggs
• 300 ml whole milk
• 1 tbsp sugar
• 1 pinch salt
• 30 g butter
• 2 organic oranges
• 80 g sugar
• 80 g butter
• 5 tbsp Grand Marnier
• 1 tbsp lemon juice

Instructions

1. Mix flour, 1 tbsp sugar and salt, stir in the eggs and gradually add the whole milk until a smooth, thin batter forms; let it rest for 30 min.
2. Melt the 30 g butter, stir into the batter and bake eight very thin crêpes in a 24 cm nonstick pan, 1 min. per side, until lightly browned in spots; stack and keep warm.
3. Wash the organic oranges under hot water, finely zest one orange and squeeze the juice of both oranges – you should get about 200 ml.
4. Caramelize 80 g sugar in a wide pan over medium heat for 4–5 min. without stirring until light brown, swirl in the 80 g butter and deglaze with orange juice, orange zest and lemon juice.
5. Reduce the sauce for 4–5 min. uncovered until it clings syrup-like to the ladle, then turn the crêpes in it one by one, fold into quarters and push together at the edge of the pan.
6. Pour the Grand Marnier over the hot crêpes, carefully ignite, let the flame burn out and serve the crêpes immediately drizzled with the sauce.