Crêpe Suzette is one of the most iconic French desserts, beloved for its delicate crêpes and rich, citrusy, orange-flavored sauce. Whether you’re hosting a dinner party or simply treating yourself to a delicious homemade dessert, Crêpe Suzette offers a stunning combination of flavor and flair—especially when flambéed tableside. This recipe, based on Jacques Pépin’s Crêpe Suzette recipe, is perfect for entertaining, allowing you to create a memorable experience with ease. In this comprehensive guide, we’ll walk you through everything you need to know to master this dessert, including a step-by-step breakdown, ingredient list, tips for make-ahead preparation, and more.
What is Crêpe Suzette?
Crêpe Suzette is a French dessert made of thin crêpes served with a buttery, citrusy orange sauce, often flambéed with orange liqueur and Cognac. Traditionally, the flambéing process is done tableside, creating a dramatic and festive presentation that’s perfect for special occasions.
The dessert’s origins are slightly mysterious, but it’s widely believed that it was created by a French chef, Henri Charpentier, in the late 19th century for the Prince of Wales. Over time, Crêpe Suzette became a popular menu item at French restaurants worldwide, and it’s now a beloved classic.
Why Jacques Pépin’s Crêpe Suzette Recipe is Perfect for Entertaining
When it comes to Crêpe Suzette, Jacques Pépin is a trusted authority, offering a recipe that balances both sophistication and practicality. Pépin’s version of the dessert allows you to prepare the crêpes in advance, making it ideal for entertaining guests. While some recipes require making the sauce tableside, Pépin’s approach simplifies the process while still delivering the luxurious flavors that make Crêpe Suzette so special.
Ingredients for Crêpe Suzette
Before diving into the cooking process, here’s what you’ll need to make Crêpe Suzette:
For the 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 the skillet)
For the Orange-Butter Sauce:
- 1/2 cup unsalted butter (4 ounces), softened
- 1/3 cup plus 2 tablespoons granulated sugar (divided)
- 1/2 tablespoon finely grated orange zest
- 1/3 cup fresh orange juice (about 2 medium oranges)
- 3 tablespoons (1 1/2 ounces) orange liqueur (e.g., Grand Marnier or Cointreau)
- 1 tablespoon (1/2 ounce) Cognac
How to Make Crêpe Suzette at Home
Making Crêpe Suzette at home is easier than you might think, especially with this step-by-step Crêpe Suzette recipe. Let’s break it down into clear steps to ensure your dessert turns out perfect every time.
Step 1: Prepare the Crêpe Batter
- In a medium bowl, whisk together the eggs, flour, milk, sugar, and salt until smooth. The batter will be thick.
- Gradually add the cold water, canola oil, and melted butter, whisking until fully incorporated.
Step 2: Make the Crêpes
- Heat a 10-inch crêpe pan or nonstick skillet over medium-high heat. Brush the skillet with butter to prevent sticking.
- Pour 3 tablespoons of batter into the pan and quickly tilt to spread the batter evenly.
- Cook for about 45 seconds or until the edges of the crêpe curl up and start to brown.
- Flip the crêpe using a long spatula and cook for an additional 10-15 seconds.
- Transfer the cooked crêpe to a baking sheet. Repeat the process with the remaining batter to make about 9 more crêpes, buttering the skillet between each crêpe if necessary.
Step 3: Make the Orange-Butter Sauce
- In a food processor, combine the butter, 1/3 cup sugar, and orange zest. Process until smooth.
- Gradually add orange juice while the processor is running until fully incorporated.
- Spoon the butter mixture into a 12-inch flameproof skillet. Cook over medium heat, stirring occasionally, until it begins to bubble, about 2-3 minutes.
- Continue to cook until the mixture becomes syrupy, about 3 more minutes.
Step 4: Dip and Fold the Crêpes
- Reduce the heat to low. Using 2 forks or silicone spatulas, dip one crêpe at a time into the sauce, turning to coat both sides.
- Fold each crêpe into quarters, with the prettiest side facing outward. Let any excess sauce drip off and transfer the folded crêpes to a baking sheet.
- Repeat this process with the remaining crêpes, scraping the sauce from the pan as needed.
Step 5: Flambé the Crêpes
- Transfer the folded crêpes back into the skillet, overlapping them slightly if needed. Scrape any extra sauce from the baking sheet back into the skillet.
- Sprinkle the crêpes with the remaining 2 tablespoons of sugar.
- Raise the heat to medium and carefully add Grand Marnier or Cointreau, and then the Cognac.
- Using a long-handled lighter, ignite the liquor in the pan. Allow the flames to subside (about 30 seconds), spooning the flaming sauce over the crêpes as it burns off.
- Serve the crêpes immediately, with extra sauce spooned over the top.
Make-Ahead Tips for Crêpe Suzette
One of the best things about this easy crêpe recipe is that you can prepare the crêpes up to two days in advance. Simply wrap them tightly in plastic wrap and store them in the refrigerator. When ready to serve, let the crêpes come to room temperature before proceeding with the sauce and flambéing.
This make-ahead method makes Crêpe Suzette a great option for entertaining, allowing you to spend more time with your guests and less time in the kitchen.
Why Crêpe Suzette with Orange Liqueur Sauce is a Showstopper
Crêpe Suzette isn’t just about the taste; it’s about the experience. The combination of buttery crêpes, citrus crêpe sauce, and the flambéing process with orange liqueur creates a dramatic moment at the dinner table. The heat from the flambéing burns off the alcohol, leaving behind a rich, aromatic flavor that perfectly complements the tender crêpes. It’s a stunning presentation that will leave your guests in awe.
Perfecting Your Crêpe Suzette Recipe
Making Crêpe Suzette at home is easier than you might think, especially with the helpful guidance from this step-by-step Crêpe Suzette recipe. With a bit of practice, you’ll be able to create this classic French dessert with confidence and style. Whether you’re preparing it for a special occasion or just treating yourself, this dessert is sure to impress.
By following Jacques Pépin’s Crêpe Suzette recipe, you’ll be able to recreate the magic of a French bistro in the comfort of your own home. So, grab your ingredients and get ready to serve up the best Crêpe Suzette recipe with Grand Marnier for your next dinner party!
Frequently Asked Questions (FAQs)
1. Can I prepare the crêpes in advance?
Yes, you can prepare the crêpes up to 2 days in advance. Store them in the refrigerator and bring them to room temperature before proceeding with the sauce.
2. Can I use a different orange liqueur?
Yes, you can substitute Grand Marnier with Cointreau or any other high-quality orange liqueur of your choice.
3. What is the best way to flambé Crêpe Suzette?
To flambé the crêpes, carefully ignite the alcohol in the skillet using a long-handled lighter. Make sure to keep a safe distance from the flame and avoid flammable materials.
If you enjoyed this Crêpe Suzette recipe, be sure to share it with your friends and family! Let us know how your flambéed crêpes turned out in the comments below, or share your tips for making the perfect orange-flavored sauce!
