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Crêpes Suzette

Crêpes Suzette

Based on 28 ratings
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Team

Team

Editorial Team at Kitchen Stories

Difficulty
Hard 💪
Preparation
30 min
Baking
0 min
Resting
30 min

Ingredients

2Servings
60 g
all-purpose flour
125 ml
milk
40 g
butter
1
eggs
g
vanilla sugar
1 cl
Grand Marnier
1
oranges
75 ml
orange juice
15 g
sugar
salt
butter for frying
MetricImperial

Utensils

strainer, large bowl, whisk, small sauce pan, zester, knife, small bowl, small frying pan, cooking spoon, large frying pan, ladle

How-To Videos

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simple-caramel-sauce

Homemade caramel sauce

how-to-segment-an-orange

How to segment an orange

Nutrition per serving

Cal449
Fat22 g
Protein10 g
Carb48 g
  • Step 1/ 6

    Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35  min.
    • 15 g butter
    • 1 eggs
    • g vanilla sugar
    • 1 cl Grand Marnier
    • 125 ml milk
    • 60 g all-purpose flour
    • salt
    • strainer
    • large bowl
    • whisk
    • small sauce pan

    Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35 min.

  • Step 2/ 6

    Meanwhile, zest one orange and fillet both.
    • 1 oranges
    • zester
    • strainer
    • knife
    • small bowl

    Meanwhile, zest one orange and fillet both.

  • Step 3/ 6

    Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.
    • 15 g sugar
    • 75 ml orange juice
    • small frying pan
    • cooking spoon

    Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.

  • Step 4/ 6

    Next, stir in remaining butter until a velvety sauce is formed.
    • 25 g butter

    Next, stir in remaining butter until a velvety sauce is formed.

  • Step 5/ 6

    Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.
    • butter for frying
    • large frying pan
    • ladle

    Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.

  • Step 6/ 6

    Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.

    Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.

  • Enjoy your meal!

    Crêpes Suzette

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