A delicious and straight-forward take on a French classic, this Crepes Suzette recipe is a boozy and fun dessert for grown-ups – also perfect for brunch!

Ingredients

For the Crêpes

• 12 Basic Crêpes
• 1 teaspoon Vanilla Extract

For the Orange Butter

• 6 tablespoons unsalted butter
• 1/4 cup sugar
• 1 Tablespoon finely grated orange zest  
• 1/3 cup fresh orange juice
• 1 Tablespoon Grand Marnier

For the Grand Marnier Sauce

• 3 oranges 
• 8 Tablespoon unsalted butter
• 1/4 cup granulated sugar
• Pinch kosher salt
• 1/4 cup 2 ounces Grand Marnier
• Orange zest, to garnish

Procedure

For the Crêpes

1. Make 12 crêpes according to recipe instructions.
2. Fold crêpes into quarters, so they resemble a rounded triangle.
3. Prepare the orange syrup.

For the Orange Butter

1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed for 5 minutes, until creamy and pale in color. Scrape down the sides of the bowl as needed.
2. With the machine on, gradually add the orange juice until incorporated.
3. Add half the sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
4. Add the remaining sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
5. Add the orange zest, orange juice and Grand Marnier.
6. Beat on medium-high speed until well incorporated.

For the Beurre Suzette Sauce

1. Finely grate the zest of medium orange, about 1 tablespoon directly into a large 12” stainless flameproof skillet.
2. Juice 3 oranges until you have 3/4 cup juice. Add the juice to the skillet, along with unsalted butter, granulated sugar and a pinch of salt and stir.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to medium simmer.
4. Cook until slightly thickened and just beginning to turn syrupy, about 4 minutes and then add 1/4 cup of the Grand Marnier.
5. Remove pan from heat.

Assemble the Crêpes Suzette

1. Working one crêpe at a time, place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles. Pick up the crêpe on the corner that keeps the crêpe fold sealed and dip both sides into the orange mixture
2. Place the crêpe into the skillet, placing the corner you are pinching toward the center of the skillet and pointy side pointed into the next shingle.
3. Repeat dipping and placing, evenly shingling the crêpes around the of the skillet, spacing the outer corners about 2 inches apart.
4. Return the skillet to low heat and warm the crêpes until the mixture is bubbling, about 2 minutes. 

Flambé the Crêpes Suzette

1. Pour 2 ounces orange liqueur into a ladle.
2. Pour the liquor around the crêpes toward the edge of the skillet. If using a gas burner, gently tip the skillet, away from you, in the flame over your gas burner, until the liquor ignites and flames. Let the flames cook until they disappear, about 1 minute.
3. Serve crêpes with a little syrup spooned over.

Cook’s Notes

You can replace the 1/4 cup of water in the crêpe recipe for 1/4 cup of grand marnier to make the flavor more apparent.