Save A playful twist on the classic Crêpe Suzette, featuring a vibrant cherry-orange sauce for an affordable, show-stopping French dessert.
This recipe brings a fresh fruity twist to a beloved classic, creating memorable moments with family and friends.
Ingredients
- For the Crêpes: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 cup (240 ml) milk, 2 tbsp (30 g) melted butter, plus more for cooking, 1 tbsp (12 g) granulated sugar, 1/4 tsp salt, 1/2 tsp vanilla extract
- For the Cherry-Orange Suzette Sauce: 3/4 cup (120 g) pitted cherries, fresh or frozen, 1/3 cup (65 g) granulated sugar, 1/4 cup (60 ml) fresh orange juice, zest of 1 orange, 2 tbsp (30 g) unsalted butter, 2 tbsp (30 ml) orange liqueur (e.g. Grand Marnier or triple sec optional), 1 tbsp (15 ml) cherry liqueur or kirsch (optional)
Instructions
- Prepare the Crêpe Batter:
- In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs, then whisk in milk, melted butter, and vanilla. Gradually add wet ingredients to the dry, whisking until smooth. Let rest for 10 minutes.
- Cook the Crêpes:
- Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup of batter into the pan, swirling to coat. Cook for 1-2 minutes until edges lift, flip, and cook another 30 seconds. Stack finished crêpes on a plate, covering to keep warm. Repeat with remaining batter (makes 8 crêpes).
- Make the Cherry-Orange Suzette Sauce:
- In a large skillet, combine cherries, sugar, orange juice, and orange zest. Bring to a simmer over medium heat, stirring occasionally, until cherries soften and sauce slightly thickens (4-5 minutes). Stir in butter until melted.
- Add Liqueur (Optional):
- If using, carefully add orange and cherry liqueurs. You may flambé by igniting with a long lighter (optional and only if safe and experienced).
- Assemble:
- Fold each crêpe into quarters and arrange in the skillet, spooning sauce and cherries over. Warm for 1-2 minutes to absorb flavors.
- Serve:
- Transfer to plates, drizzle with extra sauce, and serve immediately.
Save Making this recipe has become a joyful tradition in our family, especially when sharing stories around the table.
Notes
Top with whipped cream or vanilla ice cream for added indulgence. Pairs well with a chilled glass of Moscato or Sauternes.
Required Tools
Mixing bowls, whisk, nonstick skillet, spatula, ladle, zester or fine grater
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), possible alcohol (if using liqueur). Double-check liqueur and ingredient labels for hidden allergens.
Save This easy yet elegant dessert is sure to impress whether for a casual weekend or a special occasion.
Recipe FAQs
- → How can I make the crêpe batter smooth without lumps?
Whisk the wet ingredients thoroughly before gradually adding them to the dry mix. Allowing the batter to rest for 10 minutes also helps hydrate the flour and reduce lumps.
- → Can I use frozen cherries for the sauce?
Yes, frozen cherries work well and can be used directly in the sauce. Just simmer until they soften and release their juices.
- → Is it necessary to add the liqueurs in the sauce?
Liqueurs add a depth of flavor but are optional. You can omit them and adjust with extra orange juice for a vibrant taste.
- → How do I know when to flip the crêpes while cooking?
Cook until the edges lift slightly and the bottom is golden, usually 1-2 minutes, then gently flip and cook briefly on the other side.
- → What can I serve alongside this dish to complement it?
Light whipped cream or vanilla ice cream make lovely accompaniments, as do chilled Moscato or Sauternes wines.