Looking for something special to make for a romantic brunch for Valentine’s Day Weekend? Try my Crêpes Suzette. Crêpes are easy to make and you really don’t need a fancy crêpe pan. A good non-stick pan is just fine. Honestly, if you are in a hurry, you can even purchase crêpes ready made from the grocery store and just make the sauce. However, you will need to brown them lightly in a non-stick pan to use them. Crêpes definitely will taste better made fresh, but if you are in a hurry, this is one way to make this dish.
Crêpes are a type of a very thin pancake. They can be either savory or sweet. A couple of traditional savory crêpes are with a Chicken and Mushroom filling or a Spinach, Mushroom and Leek filling, topped with a light bechamel sauce and shredded cheese.
For sweet crêpes (crêpes sucrées), you really can use any filling, fruits with whip cream are very traditional. Nuts can also be used. I love sliced strawberries and whip cream topped with some confectioners’ sugar. I would classify Crêpes Suzette or a Banana Fosters Crêpe as a step above the traditional sweet crêpe.
You can also stack crêpes with filling in between the crêpe layers. I will post a recipe for this later on in the year.
For Crêpes Suzette, there are a couple of steps that you need to do before you can assemble the finished dish. My crêpe recipe uses Beurre Noisette (brown butter). I have provided a recipe for this that will make more than you need. However, it won’t go to waste. Beurre Noisette is great to use when sautéing fish or chicken, so you will get plenty of uses from it once you make it.
For the sauce, you can supreme an orange to free up the segments without the membranes. I found a great video to show you the proper technique. The only difference is when I supreme an orange, I do not hold the orange in my hand. I place the orange on a paper towel and do it on a cutting board. This is optional. You can simply add some orange zest, but I enjoy both.
When you make the crêpes, add a very small amount of butter or the beurre noisette (less than 1 teaspoon) to the pan. Cook the crêpes on medium-low. My range goes from 0-7 and I cook these on 3.
The first side of the crepe will have a lacy golden brown look.
Once you turn them over, they only need to be cooked for an additional 2 minutes. That side will have a blotchy golden brown look to it.
Cover them with wax paper until you are ready to make the sauce. They can be made 1 day ahead and refrigerated until ready to put into the sauce. Remove from refrigerator the next day and allow them to come to room temperature. You can also flambe the sauce. I am in a rental, so I skipped this step. Since I add a 1/2 teaspoon of vanilla bean paste (or vanilla extract), the alcohol was not overpowering.
If you love my Crêpes Suzette recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
Beurre Noisette You will need 1 tablespoon for your Crêpe batter.
- 4 1/2 ounces pastry flour, sifted
- 1 ½ ounce granulated sugar
- Pinch of Kosher salt
- 2 large eggs
- 2 egg yolks
- 9 ounces whole milk
- 1 tablespoon Buerre Noisette butter
- 1 teaspoon vanilla bean paste or vanilla extract
- Step 1 In a small bowl, sift the flour. Add the sugar and salt and set aside.
- Step 2 In a medium bowl, mix the whole eggs, egg yolks and milk together.
- Step 3 Add to the dry ingredients.
- Step 4 Add the beurre noisette (brown butter) and vanilla bean paste or vanilla extract.
- Step 5 Let sit in the refrigerator for 8 to 12 hours.
- Step 6 In a non-stick pan, add a little butter for the first crêpe. You should not need it for the following crêpes. Pour a light layer of batter into the pan, approximately 1/4 cup. Cook 1-1 1/2 minutes on the first side, while moving the pan to loosen the crêpe. Lift the edges with a spatula or your fingers and cook up to 1/2 minute on the other side.
- Step 7 Remove from the pan and set aside.
- Step 8 Cover with wax paper while you make the sauce.
A delicious sweet crêpe dish with a silky butter Grand Marnier sauce.
- 2 tablespoons unsalted European butter
- 2 tablespoons beurre noisette
- 8 ounces sugar
- 2 large oranges, supremes with juice from membranes (optional)
- ½ small lemon, juice (freshly squeezed)
- ½ large orange, zest and juice
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 2 shots Grand Marnier
- Dollop of Whip Cream
- Step 1 Heat the butter and beurre noisette in a saucepan until it melts.
- Step 2 Add the sugar, lemon juice, orange supremes, orange juice, orange zest and vanilla bean paste (or vanilla extract).
- Step 3 Stir until the mixture reduces slightly to a light syrup consistency.
- Step 4 Add the cooked crêpes, one by one, folding them into quarters.
- Step 5 Add the cooked crêpes.
- Step 6 Add the Grand Marnier. Flame by carefully tipping the pan toward the flame until the Grand Marnier ignites.
- Step 7 Gently shake the pan and spoon the sauce over the crepes until the flames die down.
- Step 8 Serve 2-3 crepes per serving. Spoon a little of the sauce over each serving.
- Step 9 Dust each serving with a little confectioners’ sugar (optional).
- Step 10 A dollop of whip cream can also be served with each serving.