This is a divine dessert mixing the rich flavours of oranges, butter, Grand Marnier with a flambéed crepe.
You can prepare the orange butter in advance and keep in the freezer until necessary.
The crepes can be prepared before the arrival of your guests and be kept on its serving plate under an aluminium foil and over a casserole of simmering water (this can even be the casserole of soup that you are planning to serve as first course and thus fulfil a double purpose).
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Recipe Crepes Suzettes with its Orange Butter
- For the crepes
- 150 g flour
- 1/2 tsp salt
- 3 eggs
- 2 tbsp of neutral oil
- 2 tbsp. of icing sugar
- 330 ml of half milk, half water
- 1 tsp vanilla
- 1 tbsp Grand Marnier
- 1 glass of neutral oil for the frying of the crepe
- For the orange butter
- 100 g butter
- 75 g icing sugar
- 2 tbsp of orange juice
- 1 tbsp of orange zest
- 1 tsp of Grand Marnier
- For the flambeeing
- Grand Marnier
Mix flour, milk, water, eggs, salt, oil, icing sugar, vanilla and Grand Marnier and let rest for at least one hour.
During this time make the orange butter, mixing soft butter, icing sugar, orange juice, orange zest and Grand Marnier. Roll into cling film like a sausage and keep in the fridge until needed.
Heat up a crepe pan and add a little bit of oil before pouring in a thin layer of crepe dough.
Bake one side until the boards start to rise up and you can lift it easily. While you are frying the second side of your crepe melt a piece of the orange butter on top spreading it out. Fold the crepe into 4 and lay on a serving platter the you keep warm.
Heat up the Cognac and the Cointreau in a saucepan and bring to a quick boil. Flambé the warm crepes in front of your guests.
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