This Crepes Suzette is a classic French dessert with soft crepes soaked in a rich, buttery orange sauce. The warm citrus flavors blend perfectly with the liqueur, creating a deliciously indulgent treat. A quick flambé at the end makes it extra special!
Ingredients Needed:
- 2 oranges – zest of 1, and juice of both
- 175 grams butter
- 75 grams caster sugar
- 8 shop-bought crepes
- 80 millilitres grand marnier (or cointreau or triple sec)
How To Make Crepes Suzette?
- Make the Orange Sauce: Add orange juice, zest, butter, and sugar to a saucepan. Bring to a boil, then lower the heat and simmer for 10-15 minutes until slightly thickened.
- Prepare the Crepes: Fold each crepe into quarters and arrange them in a large flameproof pan, slightly overlapping.
- Coat with Sauce: Pour the warm orange sauce over the crepes and heat on low for about 3 minutes until warmed through.
- Flambé the Crepes: Warm the liqueur in the empty saucepan. Pour it over the crepes and carefully ignite to flambé. Once the flames die down, serve immediately with the syrup.
Recipe Tips:
- Use fresh oranges for the best flavor: Freshly squeezed orange juice gives the sauce a bright, natural taste. Bottled juice won’t have the same freshness.
- Simmer the sauce until slightly thickened: Let the sauce cook until it turns syrupy. If it’s too thin, it won’t coat the crepes properly.
- Warm the liqueur before flambéing: Heat the Grand Marnier slightly before pouring it over the crepes. This helps it ignite easily for the perfect flambé.
- Fold crepes gently to avoid tearing: Shop-bought crepes can be delicate, so fold them carefully to keep their shape when adding the sauce.
- Be careful when flambéing: Keep a safe distance and use a long lighter to ignite the liqueur. If the flames don’t catch, tilt the pan slightly (away from you) to help.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Crepes Suzette cool completely. Store them in a sealed container in the fridge for up to 2 days. Warm them gently before eating.
- Reheat: Heat a pan over low heat and warm the crepes for 1-2 minutes per side, adding a little extra sauce if needed to prevent drying out.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 50mg
- Potassium: 150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Crepes Suzette
Description
This Crepes Suzette is a classic French dessert with soft crepes soaked in a rich, buttery orange sauce. The warm citrus flavors blend perfectly with the liqueur, creating a deliciously indulgent treat. A quick flambé at the end makes it extra special!
Ingredients
Instructions
- Make the Orange Sauce: Add orange juice, zest, butter, and sugar to a saucepan. Bring to a boil, then lower the heat and simmer for 10-15 minutes until slightly thickened.
- Prepare the Crepes: Fold each crepe into quarters and arrange them in a large flameproof pan, slightly overlapping.
- Coat with Sauce: Pour the warm orange sauce over the crepes and heat on low for about 3 minutes until warmed through.
- Flambé the Crepes: Warm the liqueur in the empty saucepan. Pour it over the crepes and carefully ignite to flambé. Once the flames die down, serve immediately with the syrup.
Notes
- Use fresh oranges for the best flavor: Freshly squeezed orange juice gives the sauce a bright, natural taste. Bottled juice won’t have the same freshness.
- Simmer the sauce until slightly thickened: Let the sauce cook until it turns syrupy. If it’s too thin, it won’t coat the crepes properly.
- Warm the liqueur before flambéing: Heat the Grand Marnier slightly before pouring it over the crepes. This helps it ignite easily for the perfect flambé.
- Fold crepes gently to avoid tearing: Shop-bought crepes can be delicate, so fold them carefully to keep their shape when adding the sauce.
- Be careful when flambéing: Keep a safe distance and use a long lighter to ignite the liqueur. If the flames don’t catch, tilt the pan slightly (away from you) to help.
Nigella Crepes Suzette