This is the perfect warming dessert and drink for the winter season and for Christmas in July. Crêpes Suzette is a French classic dessert where crêpes are caramelised in oranges that pairs perfectly with my Mulled Wine recipe as I’ve used Grand Marnier, a French orange liqueur in my version of both recipes!
Cooking Time- 10 minutes
Skill Level- Easy
- 125g plain flour
- A pinch of salt
- 1 egg
- 300ml of milk
- 2 oranges- you’ll need the zest and juice from one orange and then the segments from the other orange
- 2 tablespoons on butter
- 1 tablespoon of sugar
- 1 tablespoon of orange marmalade
- 2 shots (60ml) of Grand Marnier
- Optional- serve with vanilla ice-cream
- Place the pan that you wish to cook your crepes in on low heat and place 1 tablespoon of butter into the pan to melt.
- Whilst the butter is melting, add125g plain flour, a pinch of salt and 1 egg into the bowl and whisk until combined.
- Then slowly add 1/3 of the milk and whisk to combine first before adding in the remaining milk and thinning out the batter.
- Once your butter has melted, pour it into the crepe batter and give it a final whisk to combine.
- Place you pan back on heat. The residual butter will now be used to cook your crepes.
- On medium heat, slowly pour a small ladle full of your crepe batter into one of the corners of the pan and then slowly swirl the mixture so that it evenly and thinly covers the entire surface of the pan. Cook on one side until the edges start to become crispy and golden.
- Flip and cook for one more minute before transferring to a plate. Remember, your first crepe never works, so keep that aside for yourself.
- Continue to cook another 4-5 crepes using the remaining batter. The crepes can be cooked in advance up to one day ahead so if you’d like to do that you can store them covered in cling film in the fridge.
- Now take the same pan you cooked the crepes in and add the other tablespoon of butter, the tablespoon of sugar, the tablespoon of marmalade as well as the zest and juice of 1 orange and orange segments. Heat and stir until boiling and cook for 2 minutes until the liquid caramelizes and turns into more of a sticky sauce.
- Then add 2 shots of Grand Marnier to the pan and flambé by lighting it with a lighter. Cook off the alcohol for 1 minute or until the flame goes out and you don’t taste any alcohol when you go to taste the sauce.
- Now add you crepes back into the pan by placing a crepe into the pan at a time and folding it in half and then half again so that it sits in the pan as a triangle quarter. Do that for the remaining 3 crepes so that you now have 4 quarter triangles in your pan that is now a full crepe. Cook for another 2 minutes until the crepes have absorbed some of the sauce and caramelised.
- Transfer to plates and serve hot with a scoop of vanilla ice cream and serve with some Mulled Wine