Crêpes Suzette Recipe • A French Favorite Dessert! 🥰 - Episode 730

Add whole milk, 2 large eggs, 1 egg yolk, room temperature melted butter, powdered sugar, pure vanilla extract, and a small pinch of ground sea salt to the jar of a blender.

Process on medium speed until mixed, about 20 seconds.

Add all-purpose flour and process until well combined and smooth, scraping the sides of the jar as needed, for 30 to 45 seconds.

Transfer the batter to a medium bowl and let it stand for at least 30 minutes.

Zest the orange and lemon using a zester to create long fine strings of zest.

Cut the ends off the orange and remove the peel, ensuring no pith remains.

Cut segments from the orange by slicing along the membranes and placing them in a bowl, squeezing the juice from the leftover fruit into the bowl.

In a large skillet over medium heat, brush the bottom with butter.

Add about ¼ cup of batter and swirl to cover the bottom evenly, cooking until golden brown for about 1:30 to 2 minutes.

Run a spatula around the edges to loosen the crêpe, flip it over, and cook until brown on the other side.

Transfer the cooked crêpe to a plate and place a piece of wax paper on top to prevent drying out, continuing until all batter is used.

In a larger skillet on medium heat, sprinkle granulated sugar and gently caramelize it for about 2 minutes until it starts melting.

Add butter to the caramelized sugar and stir until blended and a caramel color is achieved, reducing heat if necessary.

Add 1 tablespoon of orange zest and 1 tablespoon of lemon zest to the butter mixture and stir well before adding orange juice and lemon juice.

Simmer the sauce gently, ensuring the heat is not too high.

Increase the heat back to medium and let the sauce thicken before adding the crêpes.

Fold each crêpe in half and then half again to form triangles.

Pour in some Grand Marnier and a little Limoncello over the folded crêpes.

Place crêpes on serving plates, spoon the sauce over them, add vanilla ice cream, and garnish with remaining orange zest.

Equipment Needed

Spice Level: