Crepes Suzette with Orange Sauce

Smucker´s
These crepes have a French origin filled with romanticism and inaccuracies, as it is said that they were born from a mistake when preparing a dessert for King Edward VII, a little liquor spilled on the crepes, causing them to flambé and giving them a characteristic flavor. It is also believed that the origin is due to a cook's infatuation with a young woman named Suzette. To let you try these crepes and revive the taste of history in the kitchen, we present this recipe accompanied by Smucker’s®.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cup Smucker's® orange marmalade
  • 2 cups flour, for the batter
  • 1 teaspoon salt, for the batter
  • 1/4 cups sugar, for the batter
  • 4 tablespoons butter, melted, for the batter
  • 1 1/2 cups milk, for the batter
  • 1 tablespoon brandy, for the batter
  • butter, in cubes, to make the crepes
  • 3 tablespoons butter, in cubes, for the sauce
  • 1/4 cups lime juice, seedless, for the sauce
  • 1 tablespoon orange peels, for the sauce
  • 3 tablespoons brandy, for the sauce
  • 3 tablespoons Grand Marnier, for the sauce
Preparation
10 mins
3 mins
Low
  • In a bowl, mix the flour with the salt, sugar, melted butter, milk, and brandy using a whisk until fully combined and a slightly thick consistency is achieved.
  • Grease a non-stick skillet with a little butter, place it over medium-low heat, and pour a bit of the crepe mixture with the help of a ladle, tilting the skillet so that the batter spreads over the entire surface and cook the crepe for 2 minutes, or until the edges lift; flip and cook for one more minute. While still hot, fold the crepe into a triangle and set aside.
  • Prepare the sauce. In a skillet, melt the butter over medium heat, add Smucker’s® Orange Marmalade, lemon juice, orange zest, and stir until the ingredients are combined; cook until a semi-thick consistency is achieved.
  • Pour the Brandy and Grand Marnier and, very carefully, flambé the sauce directly with the flame from the stove; it will not be necessary to move the skillet, so just let the fire burn out. Integrate the folded crepes and cook for one more minute with the sauce; this is the best time to drizzle the crepes.
  • Serve and drizzle with more orange sauce, consume hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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