Crepes Suzette

Bobby Flay

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Brasserie

Rated 5 stars out of 5
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Total Time:
--
Yield:
4 Servings
Level:
Intermediate
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Ingredients

Crepes:

Sauce:

  • 1 1/2 cups freshly squeezed orange juice
  • 2 tablespoons sugar
  • 2 teaspoons grated orange zest
  • 2 tablespoons orange liqueur (recommended: Grand Marnier)
  • 3 oranges, peeled and sectioned
  • Vanilla ice cream, for serving

Crepes:

Directions

Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.

Sauce:

In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.

Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

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Newest Ratings and Reviews

Read all 10 reviews

  • on May 16, 2011

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    This is my mom's favorite dessert and I've tried to make it before with a different recipe and this one turned out 10000x better, and it was easier to make. I wish the sauce turned out a little thicker though.

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  • on May 14, 2011

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    This recipe is absolutely fantastic! I have been using this as an adult breakfast for awhile. A great suggestion... replace the orange liqour with some Amaretto and top the crepes with some thinly sliced pears. Regardless, Bobby Flay and his recipes are hit every time!

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  • on December 26, 2010

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    This recipe was excellent and the crepes were delicious! We added additional orange liqueur to the finished plates and lit it on fire... so fun, and so delicious. My only issue was with the oranges. Next time I would remove all visible pith from the oranges and slice the sections into smaller, thin chunks. But honestly, once covered in ice cream they're pretty good! (The crepes were so yummy I ate one by itself!

    people found this review Helpful.
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