Crêpes Suzette

By Nigella Lawson

Crêpes Suzette
Craig Lee for The New York Times
Total Time
20 minutes
Rating
4(328)
Comments
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This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.

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Ingredients

Yield:4 to 6 servings
  • 1cup freshly squeezed orange juice
  • Finely grated zest of 1 orange
  • 10tablespoons unsalted butter
  • ⅓cup superfine sugar
  • 8 to 12crepes (see recipe)
  • ⅓cup Grand Marnier, Cointreau or triple sec liqueur
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

583 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 61 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 9 grams protein; 568 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.

  2. Step 2

    Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.

  3. Step 3

    Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

Ratings

4 out of 5
328 user ratings
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Comments

Sophie

No way a flour tortilla could even come close to taste or texture of a CREPE. You have obviously never hrad a crepe.

Tholzel

You may not believe this, but get some soft flour tortillas, give them an egg and milk wash (just like French toast), pan fry briefly and you will not be able to tell the difference between them and "real" crepes.

James

Crepes Suezette is a classic French dish, as such I beg you to not to use floor tortillas. If you need a shortcut for dessert, buy ice cream, don't bastardize a classic. Crepes are extremely easy and fun to make, worth learning how, as they can be used for sweet and savory meals; breakfast, lunch and dinner.

Ferny

What do you expect from people who use kitchen utensils only to scratch their bac ot to remove ear wax??? The only utensils that people knows are they fingers...

Ellen

Oh, I didn’t even bother w the lighting show. All good just the same.

Ellen

Love this recipe. So simple. Use high quality grass fed butter unsalted. For dinner parties you can make the base earlier in the day and have it ready for easy preparation. Also make crepes the day before. I use the Martha Stewart recipe and freeze them for when I want to use this recipe. VOILA!!!

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