Crepes with Orange Butter Syrup (Crêpes Suzette)
If you like Crepes, try this extraordinary "orange butter" sauce, made with browned butter, caramelized sugar, freshly-squeezed orange or tangerine juice, zest and orange-flavored liqueur (optional). Crêpes Suzette is a French classic and a lovely way to use oranges or tangerines!
This recipe yields between 9-10 crepes using a 10-inch / 25-cm pan. Can serve 2-3 people without additional sides. Multiply for more servings.
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Ingredients
Crepes
- 150 g All-Purpose Flour
- 300 ml Milk
- 2 Eggs
- 2 tbsp Butter Melted
- 1/2 tbsp Vanilla Extract/Paste Optional
- 1/8 tsp Salt
Orange Butter Sauce
- 40 g Butter
- 20 g Sugar Can add up to 30 grams for more sweetness, also depending on your oranges/tangerines
- 100 ml Freshly-Squeezed Oranges or Tangerines
- Zest or Orange or Tangerine
- 20 ml Orange-flavored liqueur Grand Marnier, triple sec or orange Curaçao liqueur, optional
Instructions
Make the Crepes
- Mix all of the crepe ingredients in a blender and blend until smooth. You can even use a smaller smoothie blender.
- If time allows, allow the batter to rest for an hour in the fridge, covered. You can even make the batter overnight.
- Heat skillet or crepe pan on medium heat for about 1-2 minutes. You should feel the warmth on your hand if you hold your hand over the pan.
- Brush the pan with melted butter. Pour or ladle batter at the 6 o'clock position on your pan, and quickly swirl the pan to cover the surface. I use about 3 tablespoons of batter for my 10-inch pan. For crispy edges, keep the overflow of batter in the center as you swirl.
- Cook for about 1 - 1.5 minutes. The edges should begin to curl slightly. Flip over and cook for another 30 seconds to 1 minute.
- In the pan, or on a separate plate, fold the crepe in half, and then half again, to form a folded triangle.
- Continue to cook the crepes, stacking them on a plate to keep them warm.
Make the Orange Butter Sauce
- In a separate pan, or the same pan as the crepes, once finished, melt the butter with the sugar on medium heat.
- Cook the butter until it begins to brown slightly.
- The sugar may not dissolve completely or seem separated (crystallized) - that's OK. Once the juice is added, it will all combine.
- Carefully add the orange or tangerine juice and zest (it may splutter). Whisk everything together.
- Bring to a simmer and cook on low to medium heat for a few minutes until slightly thickened and silky.
- If you want a thicker sauce, cook it a longer. It will eventually become more of a loose syrup. This is also good!
- If using alcohol, add it now. You can also flambe it, if desired.
- Please see this guide on how to flambe safely: https://www.bonappetit.com/story/flambe-guide
- Plating the Crepes Suzette
- You can add your folded crepes directly to the pan with the Orange Butter Sauce, and serve family-style. Or, you can simply pour the sauce over individual portions of crepes.
Notes
TIPS for successful Crepes:
- Make sure your pan is hot enough (feel the warmth on your hand when you hover it over the pan)
- Make sure you butter your pan well
- The first crepe is often the test crepe :)
- You can add all of the sauce ingredients (minus the alcohol) at once and simmer for about 10-15 minutes - it will still be amazing, just not with the stronger brown butter flavor
- The sugar may not dissolve fully in the butter as you brown and caramelize them - that's OK! When you add the orange or tangerine juice, it all magically comes together.
- You do NOT need the alcohol! If you don't want to use it because of children or religious reasons, leave it out! It tastes lovely without it.
- Keep the syrup warm, or warm it again if using later.
- Please see this guide on how to flambe safely: https://www.bonappetit.com/story/flambe-guide