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Decadent French Crêpes Suzette Recipe with Easy Grand Marnier Orange Butter

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Silky thin crêpes bathed in a luscious Grand Marnier orange butter sauce, perfect for a fancy yet easy dessert with a French twist.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups whole milk (can swap with almond milk for dairy-free)
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted (plus extra for the pan)
  • 1 tsp vanilla extract (optional)
  • 1/2 cup unsalted butter (1 stick), cut into cubes and softened
  • 1/3 cup granulated sugar
  • Zest of 2 medium oranges
  • 1/3 cup freshly squeezed orange juice (about 2 oranges)
  • 1/4 cup Grand Marnier liqueur (or Cointreau)
  • Pinch of salt

Instructions

  1. Make the batter: In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, and 1/4 tsp salt. In a separate bowl, beat 2 large eggs with 1 1/4 cups whole milk and 2 tbsp melted butter plus 1 tsp vanilla extract if using. Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps. The batter should be thin and smooth. Let it rest for at least 20 minutes at room temperature.
  2. Cook the crêpes: Heat your non-stick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60 ml) batter into the pan, swirling to coat the surface evenly in a thin layer. Cook for about 1-2 minutes until the edges lift and the bottom is golden. Flip carefully with a spatula and cook another 30 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat until batter is used, adding butter as needed.
  3. Prepare the Grand Marnier orange butter sauce: In a small saucepan over low heat, combine 1/3 cup sugar and orange zest. Stir gently for 1-2 minutes until fragrant. Add 1/3 cup orange juice, 1/4 cup Grand Marnier, and a pinch of salt. Slowly whisk in 1/2 cup softened butter, one cube at a time, until the sauce becomes smooth and glossy. Keep warm on very low heat.
  4. Assemble the crêpes Suzette: Fold each crêpe into quarters or roll them, then arrange in the skillet with the sauce. Spoon warm Grand Marnier orange butter over the crêpes and heat gently for 2-3 minutes to soak up the flavor.
  5. Optional flambé step: For the traditional dramatic finish, carefully pour an additional 2 tbsp Grand Marnier over the pan and ignite with a long lighter. Let flames subside naturally, then serve immediately.

Notes

Rest the batter for at least 20 minutes to relax gluten and ensure tender crêpes. Use medium heat to avoid burning. Use just enough butter to coat the pan between crêpes. For flambé, ensure good ventilation and keep a fire extinguisher nearby. If batter is too thick after resting, whisk in a little extra milk. For gluten-free, use a gluten-free flour blend and handle crêpes gently. Non-alcoholic version replaces Grand Marnier with extra orange juice and vanilla extract.

Nutrition

Keywords: crêpes Suzette, French dessert, Grand Marnier, orange butter sauce, flambé, easy crêpes, brunch dessert

Find it online: https://shimmersnack.com/decadent-french-cr-e-pes-suzette-recipe-with-easy-grand-marnier-orange-butter/