Crêpes Suzette: French crêpes with limoncello

The Crêpes Suzette are an absolute classic of French patisserie, one of those desserts that surprise with their simplicity and at the same time how special they are (and super, super delicious!). These are very thin crêpes bathed in an irresistible sauce of butter, sugar, orange juice and a touch of liqueur, usually Grand Marnier or Cointreau. But what really makes them unique is that, just before serving, they are flambéed, intensifying the citrus aromas and adding a spectacular touch. In this case, the liqueur that we use is Limoncello, taking that citrus note I love even higher!

They are a dessert with that sophisticated air of French cuisine: the moment you flambé and show off some chef skills, you always make a good impression..., but believe me they are surprisingly easy to make at home! With good ingredients and following the step-by-step I leave you below you'll see they'll turn out perfect.

In short, if you're looking for a sweet crêpes recipe with a special twist, don't miss this version of the authentic Crêpes Suzette. You'll love them!

De Buyer Mineral B iron crepe pan

Ingredients

For the crêpes batter:

• 480 g of milk
• 250 g of flour
• 3 eggs
• 2 pinches of salt
• 30 g of blonde beer
• 20 g of melted butter

For the filling

• 200 ml of orange juice
• 50 ml of limoncello
• 20 g of brown sugar

Preparation

1. Put all the ingredients for the crêpes batter in a blender and mix until you get a smooth, homogeneous batter.
2. Pass the batter through a chinois sieve to remove any lumps.
3. Let the batter rest at room temperature for 1 hour so the flour hydrates.
4. Heat the De Buyer iron crepe pan and, when it's hot, cook the crêpes one by one over high heat (you can apply butter to the pan before each addition of batter, and use a crepe spatula to turn them).
5. Keep the crêpes you make on a plate, stacked and covered with a cotton cloth.
6. When the crêpes are ready, melt a knob of butter in the pan and add the brown sugar.
7. Deglaze with 50 ml of orange juice.
8. Fold 3 crêpes into quarters (fold in half and then fold again the other way) and place them in the pan.
9. Cook them for 2 minutes on each side in the sugar you deglazed.
10. Next, flambé the crêpes with the limoncello: that is, pour the limoncello over the crêpes in the pan and, very carefully and with the extractor fan switched off, bring a match or lighter close to ignite the liqueur and let the flames burn out while gently moving the pan to thoroughly infuse the crêpes with the liqueur's aroma.
11. Once the flames have completely died down, the crêpes will be ready to serve.

12. Transfer them to a plate and repeat the operation with the remaining ones.

13. I recommend serving the Crêpes Suzette warm, accompanied by a scoop of vanilla ice cream or a light whipped cream for an even more indulgent touch.

Notes:

• On the product page of the De Buyer Mineral B crepe pan you will see, among the photos of the crepe pan, a video that shows how to make the crêpe batter in the crepe maker. I invite you to watch it here.
• In this recipe, we have replaced the liqueur traditionally used with limoncello to give the recipe a twist, present it more modernly and with an unmatched citrus note. For the traditional version, simply replace the limoncello with Cointreau or Grand Marnier.