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Crepe Suzette Flambé Recipe!

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Course Dessert
Cuisine French
Servings 6

Ingredients
  

For Crepe:

  • 6 Eggs
  • Pinch of Salt
  • ½ Teaspoon Vanilla
  • 2 Tablespoons Oil or Butter
  • 2 Tablespoons Sugar
  • 2 Cups Mineral Water
  • 1.5 Cups Flour

For Sauce

  • 3 Tablespoons Sugar
  • Zest of an Orange
  • 1 Orange Rind cut into small strips
  • 8 Tablespoons Butter
  • 2 Cups Orange Juice
  • 2 Tablespoons Grand Marnier
  • 1 Match

Instructions
 

For Crepe:

  • Mix eggs, salt, vanilla, sugar, butter, and half of the water together.
  • Add flour and mix.
  • Add remaining water and mix.

For Sauce (use a large pan that can fit 6 folded crepes):

  • Put your sugar on a pan and cook until caramelized. Add orange zest and orange slices around halfway through this.
  • After the sugar is caramelized, add your butter and let everything incorporate.
  • Turn the heat on high for a few seconds to make sure everything gets nice and hot.
  • Turn off the heat (important!), add the Grand Marnier, and light it on fire with a match. Be careful during this step! The alcohol will evaporate on its own.
  • Put the heat back on once the flames are gone. Add orange juice and continue to cook for around 5 minutes on medium heat.
  • Fold your crepes into triangles and add them to your sauce. Cook for 1 minute on one side and 30 seconds on the other side.
  • Serve and enjoy! This goes particularly well with ice cream.

Video

Notes

Stack crepes on top of each other when finished cooking, they won’t stick! Also, mineral water is what makes crepes light and fluffy.
Keyword Crepe