Crepe Suzette

Crepe Suzette is a classic French dessert, known for its decadent orange-butter sauce and often flambeed with Grand Marnier for a touch of elegance. However, crepes can also be enjoyed in savory variations, especially when made with buckwheat flour, as is the tradition in Brittany, where they are known as galettes Bretonnes. Whether sweet or savory, crepes are a versatile and beloved dish enjoyed around the world!

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A Mardi Gras classic

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Crepe Batter

Gather all the dry ingredients in a large bowl. In a separate bowl, whisk together the milk and eggs. Gradually pour the liquid mixture into the dry ingredients while whisking. Scrape down the sides of the bowl and continue mixing with an immersion blender until smooth. Add the flavorings and melted butter. Sieve the batter and let it rest for an hour, or up to 24 hours at room temperature.

Beurre Suzette

Beurre Suzette can be prepared in advance. Before serving, rewarm the sauce and quickly re-emulsify it using an immersion blender. In a hot pan, cook sugar until it forms a light amber caramel, then whisk in butter. At this stage, the butter will become beurre noisette (hazelnut butter). Add orange juice and reduce to the desired consistency, which should take about 20 minutes over medium-low heat. Some prefer the orange butter sauce on the runnier side, while others prefer a more syrupy texture. Note that the longer you reduce it, the sweeter it becomes.

Cooking Crepes

To cook, heat nonstick crepe pans. Use a folded paper towel to grease the pans with a mixture of melted butter and oil, or use clarified butter. Cook until the underside's edges are golden and the top is just set. Loosen the edge of the crepe with a heatproof spatula, then flip and cook for about 40 seconds (do not overcook). Stack the crepes on top of each other. Before serving, fold the crepes into triangles or cylinders. Top with julienned poached oranges, warm beurre Suzette, and flambé with Grand Marnier. Enjoy!

Storage

Crêpes can be stored, wrapped in cling film, for up to a week in the refrigerator.

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