Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

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Delicious. I made the crepes & the orange butter, and used Chantilly Whipped Cream with a splash of Cointreau instead of ice cream. I used blood oranges, which are sweeter than regular oranges, so it was a bit too sweet but that was my fault. Used lime instead of lemon. Love the crepe cup & will use for other recipes.

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This recipe is great. I use the crepe recipe all the time, by itself for breakfast.

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I keep going back to this recipe over and over again. Its simple and delicious!

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This is the easiest and tastiest crepe recipe. I love it!

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What did I do wrong? Based on other reviews it seems to be a good recipe but when I tried it I had multiple problems. 1. When you remove the crepes from the pan they are too hot to handle to fold and put into a muffin pan but this must be done right away or the crepe hardens. 2. Tried using pre-made crepes and folding them into the muffin pans - voila! But to me a hot oven is 400 degrees and after only five minutes they were burnt. 3. My syrup never thickened using the exact ingredients from the recipe.

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Very simple and delicious dish made it as a dessert a year ago for mother's day for my family and it was a hit!!

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Ever since I went to France and I had a Nuttella Crepe, I've wanted them back at home. I tried making them, but they just didn't do it. I saw this recipe and my dad and I came up with a great idea. At the bottom of the crepe, put a spoonful of Nuttella before serving. And instead of Orange Butter Sauce, we used a caramel ice cream topper. It went over great after dinner!

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I made this recipe this morning and we ate it for breakfast as a side with eggs and bacon. It was great! I didn't realize that the crepes were so easy to make. I think the blender was an easy way to mix the ingredients. Good idea! It also made it easy to pour the mixture into the pan. I was worried about the orange butter sauce, as I didn't have much butter left. What I did was 1/4 everything. I also used prepared OJ and it still turned out wonderful. I hand squeezed the lemon and used the orange zest though like the recipe instructed. Since the sauce didn't look thick enough to me, I added more suger, which usually helps get that syrupy consistency. I also had heavy cream on hand and added about 1/3 cup of that in, which made it a little creamer and brought out the orange color. It still had the wonderful orange flavor. I was also excited that I was finally able to use up some of my homemade vanilla ice cream (used some tips from Nigella's margarita ice cream-but added vanilla instead. It melted beautifully onto the crepe. My husband seemed to enjoy the dish as well. I do think the ice cream overpowered the crepes as they were good all by themselves. My husband even stole one from the pan and ate it because they looked so yummy in the muffin cups. I do have to say I ate about 3 of them, so no big complaints here. I think you could really do a lot with these crepes and they are so fancy looking to take to parties. I think you could also make a nice berry filling and fill the cups with that. This is a keeper!!!

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I used half the butter in my recipe and loved the flavor. The problem is a chemical one. When I used 1 to 1 butter and sugar, once it caramelized, it thickened fast. It was not a problem since I was just making it for myself, but if I were making for a dinner party, might consider adding in more butter as recommended.

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Made this for a dinner party of 8.

The sauce was WAy too buttery and separated from the orange-sugar base and took much longer than indicated to carmelize and to become syrupy.

What I did:
Removed half of the butter off the top once the sauce was made.
Took a can of mandarin oranges marinated for a few hours in grand marnier and a ladel full of sauce and heated them together. Kept separate from the smooth sauce.

As the dessert needed to be made ahead and brought to the party, I put a tablespoon of sauce on each crepe, spread it out and folded it in quarters to look like a fan. Put them all on a cookie sheet and cover ed with tin foil. When it came time for dessert, they were put in a warm oven to slightly reheat. Put on a plate, added sauce and mandarin oranges (both heated in the microwaveand vanilla ice cream. I also made a chocolate sauce and made another crepe for each plate just as I did with the orange ones, so there were 2 crepes on each plate. Added a few raspberries for color. Good success, but the way this recipe was written originally doesn't work very well.