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Crêpes Suzette with Saffron Recipe

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4.2 from 6 reviews

Crêpes Suzette is a classic French dessert featuring delicate thin pancakes served with a luscious saffron-infused orange sauce, finished with a dramatic flambe of Grand Marnier or Cointreau. This recipe combines the softness of homemade crêpes with a rich, flavorful citrus and saffron sauce, perfect for a special occasion or elegant dessert.

Ingredients

For the Crêpes

  • 120g Plain Flour
  • 150ml Milk
  • 2 Medium Eggs, beaten
  • 50g Unsalted Butter, melted and cooled
  • Pinch of Salt

For the Crêpe Suzette Sauce

  • 120g Unsalted Butter
  • 1 Pinch of Saffron
  • 65g Caster Sugar
  • Zest of half an Orange
  • 80ml Fresh Orange Juice (from about 2 medium oranges or any citrus of choice)
  • 3–4 Tbsp Grand Marnier or Cointreau
  • A few segments of citrus fruit (optional)

For Cooking

  • Butter (for frying the crêpes)

Instructions

  1. Prepare the Crêpe Batter: In a large bowl, add the plain flour and a pinch of salt. Whisk in the beaten eggs, melted butter, and a splash of milk vigorously until a smooth, thick batter forms. Gradually add the remaining milk while whisking continuously until you achieve a loose, smooth batter similar in consistency to double cream. Adjust thickness by adding milk if needed. Cover and refrigerate for at least 30 minutes or up to 1-2 days for best results.
  2. Cook the Crêpes: Lightly grease a small frying pan with butter and heat over high heat. Pour a ladle of batter into the pan and spread it evenly with a rubber spatula. Cook for about 1 minute until the edges start to crisp and the crêpe sets, then flip and cook for another minute until the other side is lightly golden and fully cooked. Repeat with remaining batter to make approximately 8 crêpes. Set aside.
  3. Bloom the Saffron: Place the pinch of saffron in a small bowl and pour 50ml of boiling water over it. Let it steep for 5 minutes until the water turns a rich amber color.
  4. Prepare the Suzette Sauce: In a frying pan, melt the unsalted butter over medium heat. Add the caster sugar, orange zest, and fresh orange juice. Stir occasionally and bring the mixture to a simmer. Cook for 5 more minutes until sauce thickens and becomes syrupy. Reduce heat to low, then add the saffron-infused water and stir well to combine.
  5. Serve the Crêpes Suzette: Fold each crêpe into quarters. Dip each crêpe briefly into the pan sauce on both sides to coat. Arrange the 8 crêpes on a serving plate, overlapping slightly. To flambé, pour the Grand Marnier or Cointreau into the pan with the remaining sauce, heat on medium-high, ignite carefully with a long match, and pour the flaming sauce over the crêpes. The flames will subside within 30 seconds. Alternatively, simmer the sauce with liqueur for 1-2 minutes without igniting, then pour over the crêpes. Garnish with citrus segments if desired and serve immediately.

Notes

  • Resting the batter overnight in the fridge improves texture and flavor.
  • If the batter is too thick, add more milk gradually until desired consistency is reached.
  • Be cautious when flambéing to avoid accidents; use a long match and keep a safe distance.
  • Fresh citrus segments add a vibrant texture contrast and extra flavor.
  • Use unsalted butter to control salt content and achieve a cleaner taste in the sauce.
  • This recipe yields about 8 crêpes, perfect for 4 servings.

Find it online: https://marthatasty.com/crepes-suzette-with-saffron-recipe/