Crepe Suzette Recipe

All-purpose flour: The base ingredient for the crepe batter, providing structure and texture.

Eggs: Helps bind the batter together and adds richness.

Milk: Adds moisture and helps create a smooth batter.

Water: Thins out the batter for a delicate crepe texture.

Butter: Adds flavor and helps prevent the crepes from sticking to the pan.

Salt: Enhances the overall flavor of the crepe batter.

Unsalted butter: Used in the sauce to create a rich, buttery base.

Sugar: Sweetens the sauce and helps create a caramelized flavor.

Orange: Provides fresh juice and zest for a vibrant citrus flavor in the sauce.

Grand Marnier: An orange liqueur that adds a distinctive, aromatic flavor to the sauce.

When making crepes, ensure the batter is smooth and lump-free by gradually adding the milk and water while continuously whisking. This will help achieve a thin, even consistency. Additionally, letting the batter rest for at least 30 minutes before cooking allows the flour to fully hydrate, resulting in more tender crepes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the crepes a bit denser.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar texture and mild flavor.

• water - Substitute with sparkling water: Sparkling water can make the crepes lighter and airier.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and works well in cooking.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• unsalted butter - Substitute with ghee: Ghee has a higher smoke point and a nutty flavor, making it a good alternative for cooking.

• sugar - Substitute with honey: Honey adds natural sweetness and a slightly different flavor profile.

• orange, juiced and zested - Substitute with lemon, juiced and zested: Lemon provides a different citrus flavor that is more tart but still refreshing.

• grand marnier or other orange liqueur - Substitute with orange juice concentrate: Orange juice concentrate provides a similar orange flavor without the alcohol.

• Allow the crepes to cool completely before storing. This prevents condensation, which can make them soggy.
• Stack the cooled crepes with a piece of parchment paper or wax paper between each one. This prevents them from sticking together.
• Place the stacked crepes in an airtight container or a resealable plastic bag. If using a bag, try to remove as much air as possible before sealing.
• Store the crepes in the refrigerator for up to 3 days. For longer storage, freeze them.
• To freeze, lay the crepes flat on a baking sheet lined with parchment paper and place in the freezer until they are firm. This prevents them from sticking together.
• Once frozen, transfer the crepes to a resealable plastic bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• When ready to use, thaw the crepes in the refrigerator overnight or at room temperature for about an hour.
• Reheat the crepes in a skillet over low heat or in the microwave for about 20 seconds, just until warm.
• For the orange sauce, store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the orange sauce gently in a skillet over low heat, stirring occasionally, until warmed through. Avoid boiling to maintain the sauce's consistency and flavor.
• If freezing the orange sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. Label with the date and freeze for up to 2 months.
• Thaw the orange sauce in the refrigerator overnight. Reheat gently in a skillet over low heat, stirring occasionally.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter to the skillet.
  3. Once the butter has melted, place the crepes in the skillet.
  4. Heat each side for about 1-2 minutes until warmed through.
  5. Pour the orange sauce over the crepes and heat for an additional minute.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crepes in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes.
  5. Warm the orange sauce separately in a small saucepan over low heat and pour over the crepes before serving.

• Microwave Method:

  1. Place the crepes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Heat the orange sauce separately in a microwave-safe bowl for about 30 seconds to 1 minute.
  5. Pour the warmed orange sauce over the crepes before serving.

• Steam Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a gentle boil.
  3. Place the crepes in the steaming basket, ensuring they do not touch the water.
  4. Cover and steam for about 3-5 minutes until heated through.
  5. Warm the orange sauce separately in a small saucepan over low heat and pour over the crepes before serving.

• Mixing bowl: A large bowl used to combine the flour, eggs, milk, water, salt, and melted butter into a smooth batter.

• Whisk: A utensil used to blend the ingredients together in the mixing bowl, ensuring a smooth and lump-free batter.

• Skillet: A flat-bottomed pan used to cook the crepes. It should be lightly oiled and heated over medium-high heat.

• Spatula: A tool used to loosen and flip the crepes in the skillet, ensuring they cook evenly on both sides.

• Measuring cups: Tools used to measure out the flour, milk, water, and Grand Marnier accurately.

• Measuring spoons: Tools used to measure out the salt and melted butter accurately.

• Zester: A tool used to remove the zest from the orange, which will be added to the sauce.

• Juicer: A tool used to extract juice from the orange, which will be added to the sauce.

• Small saucepan: A pan used to melt the butter and sugar together, and to cook the orange juice and zest until the mixture thickens.

• Long match: A safety tool used to ignite the Grand Marnier in the skillet, creating a flambé effect.

• Serving plate: A plate used to serve the finished crepes once they are coated in the sauce.

Prepare the batter in advance: Mix the flour, eggs, milk, and water the night before. Store in the fridge to save time in the morning.

Use a non-stick skillet: This reduces the need for oiling the pan and makes flipping the crepes easier and faster.

Pre-measure ingredients: Have all your ingredients measured and ready to go before you start cooking. This streamlines the process.

Make the sauce while cooking crepes: Prepare the orange sauce simultaneously to save time and ensure everything is hot and ready to serve.