Description
Jacques Pépin’s Crêpes Suzette features delicate, buttery crêpes with a classic orange-butter sauce flambéed with Grand Marnier and cognac, perfect for an elegant dessert or entertaining guests.
Ingredients
Crêpes
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/3 cup cold water
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter, melted, plus more for skillet
Orange-Butter Sauce
- 1/2 cup unsalted butter (4 ounces), softened
- 1/3 cup granulated sugar
- 2 tablespoons granulated sugar (divided from total)
- 1/2 tablespoon finely grated orange zest
- 1/3 cup fresh orange juice (from about 2 medium oranges)
- 3 tablespoons (1 1/2 ounces) orange liqueur (such as Grand Marnier or Cointreau)
- 1 tablespoon (1/2 ounce) Cognac
Instructions
- Gather Ingredients: Assemble all ingredients for the crêpes and sauce to ensure a smooth cooking process.
- Make the Crêpe Batter: Whisk together eggs, flour, milk, sugar, and salt until smooth; the batter will be thick. Then whisk in cold water, canola oil, and melted butter until fully combined.
- Cook the Crêpes: Heat a 10-inch crêpe pan or nonstick skillet over medium-high heat and brush lightly with butter. Pour about 3 tablespoons of batter and tilt the pan quickly to spread it evenly. Cook until edges curl and start to brown, about 45 seconds.
- Flip the Crêpes: Flip using a long spatula and cook for another 10 to 15 seconds until a few brown spots appear. Transfer the cooked crêpe to a baking sheet. Repeat to make about 10 crêpes, wiping and buttering the skillet as needed between batches.
- Prepare Orange-Butter Sauce: In a food processor, combine softened butter, 1/3 cup sugar, and orange zest. Gradually add fresh orange juice while processing until incorporated.
- Cook Sauce: Transfer sauce mixture to a 12-inch flameproof skillet. Cook over medium heat, stirring occasionally, until the sauce bubbles, about 2 to 3 minutes. Continue cooking and stirring until the sauce thickens and becomes syrupy, approximately 3 more minutes.
- Sauce the Crêpes: Reduce heat to low. Using two forks or silicone spatulas, dip each crêpe on both sides into the sauce, fold each crêpe into fourths with the prettiest side facing outward. Let excess sauce drip off, then place the folded crêpe on a baking sheet. Repeat with all crêpes, scraping down the skillet sides as needed.
- Combine Crêpes in Skillet: Return folded crêpes to the skillet, overlapping slightly to fit all 10 crêpes. Scrape any excess sauce from the baking sheet back into the skillet. Sprinkle the crêpes evenly with the remaining 2 tablespoons of sugar.
- Flambé the Crêpes: Increase heat to medium. Add Grand Marnier and cognac to the skillet. Carefully ignite the sauce with a long-handled lighter. Spoon the flaming sauce over the crêpes until flames subside, about 30 seconds.
- Serve: Transfer the crêpes to a platter, spoon any extra sauce over them, and serve immediately for the best flavor and presentation.
Notes
- Use a nonstick skillet or a dedicated crêpe pan for best results to prevent sticking and ensure even cooking.
- Allow the batter to rest briefly if time permits for better texture, though it’s not required in this recipe.
- Be cautious when flambéing: use a long-handled lighter and have a metal lid or fire extinguisher nearby for safety.
- You can substitute the orange liqueur and cognac with other citrus liqueurs or omit the flambé for a non-alcoholic version.
- Serve immediately after flambéing for the authentic warm, theatrical presentation and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
