Best Crepes Suzette Recipes

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

CRêPES SUZETTE

Steps:

• Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

ULTIMATE CRêPES SUZETTE

Steps:

• Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
• Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
• Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
• TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
• For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
• Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

CREPES SUZETTE

Steps:

• Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

TRADITIONAL CREPES SUZETTE

Steps:

• Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
• Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
• Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.
• Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.
• Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.

FRENCH CREPES SUZETTE

Steps:

• Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
• Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
• Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
• Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
• Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
• To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

CRêPES SUZETTE

Steps:

• In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
• Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
• Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

CREPES SUZETTE WITH ORANGE SAUCE

Steps:

• FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
• Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
• Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
• ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
• Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
• TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.

CREPES SUZETTE

Steps:

• MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
• Refrigerate, covered, at least 30 minutes.
• Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
• MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
• TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
• Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
• Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
• TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
• McCalls cookbook.

KATE'S EASY CREPES SUZETTE

Steps:

• Cream the powdered sugar into the butter until you have a smooth texture.
• Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
• Spread the mixture over each crepe.
• Fold the crepes in quarters and pile together.
• Keep crepes warm in a 200 degree Fahrenheit oven.

SUZETTE SAUCE ( FOR CREPES SUZETTE)

Steps:

• heat butter in and sugar in a deep frying pan over low heat, stirring occasionally, until the sugar begins to dissolve. turn up the heat and bubble fast until the mixture just starts to go brown and caramelise ( 4 minutes).
• Pour in juice and zests then bubble for 3-4 minutes to thicken slightly. Add the liqour, flame for a few seconds.
• Put one crepe into the sauce and coat well then fold in 4 like a handkerchief.Push to one side of the pan and continue with the rest. Serve 2-3 crepes per person.

CREPES SUZETTE

Steps:

• Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10 to 15 minutes until the sauce becomes syrupy.
• Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern.
• Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat.
• Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them. Serve immediately spooning crepes and sauce onto each plate.

QUICK CRêPES SUZETTE

Steps:

• Tip the sugar into a microwaveable bowl and stir in 3 tbsp orange juice to dampen. Microwave on High for 3-4 mins until you have a bubbling caramel. Remove the bowl from the microwave (watch out - it will be very hot indeed), then add the rest of juice, zest and butter. Return to the microwave and blast for 1 min, stir, then cook for 1 more min until the caramel has dissolved into the juice and you have a syrupy sauce. Set aside.
• Heat pancakes in the microwave according to pack instructions. Serve each folded into quarters with sauce poured over, a spoonful of crème fraîche and orange wedges, if you like.

CREPES SUZETTE

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

CREPES SUZETTE

Steps:

• For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
• Reduce to low speed and gradually add flour and salt; blend for one minute.
• Strain the batter through a sieve, cover and refrigerate for one hour.
• Spray a nonstick skillet with cooking spray, heat over medium heat.
• Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
• Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
• To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
• Place crepes, one at the time, into sauce and turn to coat.
• Fold each crepe into quarters and place along the edge of the pan.
• Repeat with remaining crepes until the pan is filled with folded crepes.
• Add liqueur or extract.
• Carefully ignite pan with a match or lighter to flambe (optional).
• As soon as flame subsides, serve immediately. Garnish with orange slices.

CREPES SUZETTE

Steps:

• For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight.
• Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used.
• For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur.
• Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately.

CREPES SUZETTE

Steps:

• Infuse brown-sugar cubes with orange oil by rubbing them over the skins of the blood oranges. Place sugar cubes in a mortar and pestle, and crush.
• Brush a large skillet with clarified butter, and heat over medium-high heat. Add a crepe to the skillet. Brush one side of the crepe with clarified butter, sprinkle with 1/8 teaspoon sugar, and drizzle with 1/4 teaspoon orange-flavored liqueur; keep the pan moving to prevent the crepe from sticking. Then fold the crepe into quarters, and push to one side of the pan. Repeat with remaining crepes, again, keeping pan moving. Pour blood orange juice over the pile of crepes. Remove pan from heat, and add 1 tablespoon orange-flavored liqueur to skillet. Return skillet to heat, and ignite. Cook until flames subside. Serve immediately.

CREAMY FILLED CRêPES SUZETTE

Steps:

• Melt 3 Tbsp. butter. Add to eggs and milk in large bowl; whisk until blended. Add flour and 2 Tbsp. sugar; whisk until blended. Let stand 30 min.
• Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.
• Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crêpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crêpes.
• Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crêpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE

Steps:

• Crepes: Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce. Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light. Sauce: Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side. To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce