Crêpes Suzette is a timeless French dessert that never fails to impress. Paper-thin crêpes are bathed in a warm, buttery orange sauce infused with fresh juice, zest, and a touch of Grand Marnier. The result is an irresistible balance of citrusy brightness and caramelized sweetness. Traditionally prepared tableside in grand restaurants, this version captures all the elegance and flavor with simple home-kitchen ease. Serve with a scoop of vanilla ice cream for a truly decadent finale to any meal.
INGREDIENTS:
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (Grand Marnier)
1 tablespoon butter
Vanilla ice cream, if desired
8 cooked crêpes (see basic crêpe recipe here)
Vanilla ice cream, for serving (optional)
METHOD:
In a large skillet or sauté pan, bring the orange juice to a boil over high heat. Add the sugar and orange zest, then reduce heat to medium and simmer for 5–7 minutes, stirring occasionally, until the sugar dissolves and the sauce slightly thickens.
Remove from heat and stir in the orange liqueur. Whisk in the butter until melted and the sauce is glossy.
Working one at a time, place a cooked crêpe into the warm sauce and let it soak for 30–60 seconds, gently turning once to coat both sides. Using a narrow spatula, lift the crêpe from the pan, fold it into quarters, and place it on a warm serving platter. Repeat with remaining crêpes, spooning some of the sauce over each.
Serve two crêpes per person, drizzled with extra sauce. Top with a small scoop of vanilla ice cream, if desired, and serve immediately.
SERVING SUGGESTIONS:
- For a traditional touch, flambé the sauce with a splash of Grand Marnier before serving.
- Garnish with candied orange peel or toasted almonds for texture.
- Pair with espresso, a glass of dessert wine, or sparkling wine for an elegant finish.
- Substitute blood oranges in winter for a striking variation in color and flavor.
YIELD: Serves 4
