Crêpes Suzette

Crêpes Suzette is a delicate, buttery, orange-flavored dessert that makes any occasion special. Since I like to do this dessert while entertaining, it was important to find a way to streamline the process. You can make this as simple or intricate as you would like. For instance, you can choose to make your own crepes (try it at least once!) or buy them at the store. The homemade candied oranges are also a real treat, but they can be skipped or purchased. Either way, the key is prepping the items in advance. All the components can be made days in advance, including the crepes. Just be sure to store them in an airtight container in the refrigerator with parchment in-between each delicate sheet.

Ingredients for Crêpes Suzette

8-12 Crêpes
Orange Butter, room temperature
Candied Oranges
1/4 cup Grand Marnier
Lighter

Ingredients For Crepes (or buy pre-made in the store)

3/4 cup All-Purpose Flour
2 large Eggs
1/2 cup Milk
1/8 tsp Salt
1/2 tsp Sugar
1/3 cup Cold Water
1 tbsp Canola Oil
1 tbsp Butter, melted

Ingredients for Orange Butter (can be made in advance)

1 Stick of Butter, room temperature (1/2 cup)
2 tbsp Grand Marnier Cordon Rouge (orange liquor)
3 tbsp freshly squeezed Orange Juice
Zest of one large Orange
2 tbsp White Sugar

Ingredients for Candied Oranges (can be made up to a week in advance)

3 Baby Oranges or 1 large Navel Orange, sliced crosswise 1/8 inch thick
1/2 cup Sugar
1 1/2 cups Water
Extra Granulated Sugar

Crêpes:

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth. Next, whisk in the water, oil and melted butter. Heat a 6-inch crepe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter. Tilt the skillet to distribute the batter evenly to create a circle. Cook over medium to high heat until the crepe starts to brown and the edges curl up. Flip the crepe and cook for an additional 10 seconds. Gently tap the crepe out onto a baking sheet. Repeat until all batter is used, adding butter to the skillet as needed. Place a piece of parchment paper inbetween each crepe to keep them from sticking. Store in an airtight container in the refrigerator for a couple days. *Recipe from Food & Wine

Grand Marnier Butter:

Add the butter, orange zest and sugar to a food processor and mix together until creamy. With the processor on it’s lowest setting, slowly pour in the Grand Marnier and fresh squeezed orange juice. Continue to pulse until all the liquid is absorbed into the butter. Store in an airtight container.

Candied Oranges:

In a large skillet heat the water and sugar until it boils. Add the orange slices and simmer over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the oranges are slightly translucent. About 20 minutes.

Set the oranges on a cooling rack set over parchment paper. Allow to cool.
Sprinkle both sides of the orange slices with generous amounts of granulated sugar.
Allow to set.

Orange slices can be kept sealed in the fridge for up to a week.

Crêpes Suzette:

Scoop about two teaspoons of the orange butter in the center of each crêpe and then fold the crêpes in half and in half again to form triangles. In a nonreactive skillet, add some of the orange butter and then arrange the folded crepes in a circular pattern, slightly overlapping. Place over low heat until the butter starts to melt and the crepes are warm, about 5 minutes. In a saucepan, scoop more of the orange butter. Heat until the butter melts, but just to warm it – be careful not to burn or overheat. Just before serving and when the crepes are hot, add the orange liquor to the melted butter and then carefully pour the butter liqueur on top of the crepes. Then touch a long-handled flame to the surface to light it. Serve immediately with vanilla ice cream and candied oranges. Top with the melted orange butter and liqueur.