Crêpes Suzette

I made so many Dutch pancakes the other day, I figured why not cook up some Crêpes Suzette? I must confess I have never had Crêpes Suzette before, but crêpes and orange liqueur are both among my favorite things to eat/drink! I used Nigella Lawson’s recipe because it seemed to be the easiest and I got persuaded by watching her make this recipe (see video below). The Crêpes Suzette tasted nice. I loved the Cointreau and orange flavor. However, they did have a bitter edge to them and I can think of 3 reasons why: 1) Crêpes Suzette is supposed to have a bitterness to them, I wouldn’t know, since this is my first time eating them, 2) I added too much orange zest, or 3) the recipe is less than fabulous. Anyway, they get a 3 out of 5.

Crêpes Suzette recipe: Nigella Lawson - Nigella Express

Ingredients:
- 2 oranges, juiced
- 1 orange, zested
- ¾ cup unsalted butter
- ⅓ cup sugar
- 8 to 12 store-bought crêpes (I made Dutch pancakes click here for the recipe)
- ⅓ cup orange liqueur (Grand Marnier, Cointreau or Triple Sec)

Instructions:
- Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10 to 15 minutes until the sauce becomes syrupy.
- Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern.
- Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat.
- Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them. Serve immediately spooning crepes and sauce onto each plate.


I used Cointreau as the orange liqueur.

The smell of this orange/butter syrup was simply divine! It went through my kitchen and stayed there all day :D.

This is how I layered my crêpes.

Cooking with the orange syrup and liqueur.

Chaud Crêpes Suzette avec froid glacé.