French Crêpes Suzette with Grand Marnier - Classic & Simple
The most elegant of all pancakes are these French Crêpes Suzette with their irresistibly caramelized orange juice and sugar sauce. As a little foodie with a weakness for fine French patisserie, I love this dessert because, despite its sophisticated appearance, it is absolutely uncomplicated to prepare. The combination of fresh zest, fruity juice, and a hint of noble orange liqueur makes every bite a feast for the palate. Whether for a special dinner or as a sweet treat on the weekend, these crêpes are quick to make and turn out perfect every time. I use only fresh organic oranges, as the flavor of their zest makes all the difference. Dare to try this classic, as the combination of wafer-thin dough and buttery sauce will enchant you. Grab your pan and let's dive into French cuisine together, without any complicated tricks, but prepared with lots of love.
Ingredients
Preparation
For the batter, whisk flour (60 g), milk (120 ml), and egg (1) in a bowl until smooth and let it rest for about 10 minutes.
Grease a small pan with a little melted butter (30 g) and bake a wafer-thin crêpe until golden brown, then set aside.
In the same pan, caramelize the sugar (40 g) until it shimmers golden yellow.
Carefully add the juice of the orange (1) and the grated zest to the pan to create a thick sauce.
Place the crêpe back into the sauce and turn it briefly so it soaks it up.
Finally, deglaze with the Grand Marnier (20 ml) and carefully flambé so that the full aroma is preserved and the sauce shines.
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