Nigella Crepes Suzette

Nigella Crepes Suzette

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?

  1. 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.
  2. Prepare the Crepes: Fold each crepe into quarters and arrange them in a large flameproof pan, slightly overlapping.
  3. Coat with Sauce: Pour the warm orange sauce over the crepes and heat on low for about 3 minutes until warmed through.
  4. 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.
Nigella Crepes Suzette
Nigella Crepes Suzette

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

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:6 servingsCalories:350 kcal Best Season:Available

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

  1. 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.
  2. Prepare the Crepes: Fold each crepe into quarters and arrange them in a large flameproof pan, slightly overlapping.
  3. Coat with Sauce: Pour the warm orange sauce over the crepes and heat on low for about 3 minutes until warmed through.
  4. 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.
Keywords:Nigella Crepes Suzette