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Perfect Classic Crêpes Suzette Recipe Easy Homemade with Grand Marnier Butter Sauce

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A classic French dessert featuring tender, thin crêpes folded and coated in a luscious Grand Marnier butter sauce with fresh orange zest and juice. This recipe is approachable, elegant, and perfect for special occasions or casual treats.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) water
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract (optional)
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • Zest of 1 large orange (freshly grated)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) fresh orange juice (about 1 medium orange)
  • 1/4 cup (60ml) Grand Marnier liqueur

Instructions

  1. Make the batter: In a mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs, then gradually add the milk, water, melted butter, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, whisking continuously until the batter is smooth and lump-free. Let it rest for at least 20 minutes to relax the gluten.
  2. Cook the crêpes: Heat your non-stick pan over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60ml) of batter into the pan and immediately tilt and swirl to spread it thinly and evenly. Cook until the edges lift slightly and the bottom is golden (about 1-2 minutes). Flip carefully with your spatula and cook the other side for 30 seconds. Transfer to a plate and cover with foil to keep warm. Repeat until all batter is used, stacking the crêpes.
  3. Prepare the Grand Marnier butter sauce: In a clean pan, melt the butter over medium heat. Add the orange zest and sugar, stirring until the sugar dissolves and the mixture bubbles gently. Pour in the fresh orange juice, stirring to combine.
  4. Flambé time: Remove the pan from heat and carefully add the Grand Marnier liqueur. Using a long lighter or match, ignite the sauce (stand back slightly). Let the flames burn off naturally, about 30 seconds.
  5. Combine and serve: Fold each crêpe into quarters, then dip and coat them in the warm butter sauce. Arrange on serving plates, spoon extra sauce on top, and serve immediately.

Notes

Let the batter rest for at least 20 minutes to relax gluten for tender crêpes. Keep the heat moderate to avoid burning. Use a long lighter and remove pan from heat before flambéing for safety. Batter can be refrigerated up to 24 hours. For gluten-free, substitute almond flour. For non-alcoholic sauce, replace Grand Marnier with extra orange juice and orange extract.

Nutrition

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

Find it online: https://merrymorsel.com/perfect-classic-cr-e-pes-suzette-recipe-easy-homemade-with-grand-marnier-butter-sauce/