Crepes Suzette La New Orleans

Transport your taste buds to the heart of the French Quarter with Crepes Suzette La New Orleans, a luxurious twist on the classic French dessert. These delicate, golden crepes are infused with a hint of orange zest and bathed in a rich, buttery sauce laced with fresh orange juice, bourbon, and a splash of orange liqueur for a sophisticated kick. Gently folded and warmed in the sauce, each crepe is a velvety canvas bursting with vibrant citrus flavors and a whisper of caramelized sweetness. Perfect for an indulgent brunch or an impressive dessert, this recipe is both elegant and approachable, requiring just 15 minutes of prep time. Serve with a dusting of powdered sugar and watch your guests swoon over this New Orleans-inspired delight. Keywords: Crepes Suzette, New Orleans dessert, orange liqueur sauce, bourbon crepes, elegant dessert recipe.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1 cup Whole milk
• 2 Large eggs
• 2 tablespoons Unsalted butter (melted)
• 1 teaspoon Vanilla extract
• 1 teaspoon Orange zest
• 4 tablespoons Unsalted butter
• 0.5 cup Fresh orange juice
• 0.25 cup Granulated sugar (for sauce)
• 3 tablespoons Bourbon
• 2 tablespoons Orange liqueur (e.g., Grand Marnier or Cointreau)
• 1 tablespoon Powdered sugar

Directions

Step 1

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt.

Step 2

In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Stir in the orange zest.

Step 4

Cover the batter and refrigerate for 20 minutes to allow the gluten to relax.

Step 5

Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of the batter into the pan, swirling it to evenly coat the bottom.

Step 6

Cook for 1-2 minutes until the edges of the crepe curl up and the bottom is lightly golden. Flip and cook the other side for about 30 seconds. Repeat with the remaining batter and set the crepes aside.

Step 7

To make the sauce, melt 4 tablespoons of butter in a large skillet over medium heat. Add the orange juice, 1/4 cup of granulated sugar, and whisk until the sugar dissolves and the mixture starts to bubble.

Step 8

Stir in the bourbon and orange liqueur, allowing the alcohol to cook off slightly, about 1-2 minutes.

Step 9

Lower the heat to medium-low. Fold each crepe into quarters and place them in the sauce, spooning the sauce over the top to coat.

Step 10

Allow the crepes to warm through in the sauce for 1-2 minutes.

Step 11

Transfer the crepes to serving plates and drizzle any remaining sauce over the top.

Step 12

Finish with a dusting of powdered sugar and serve immediately.

Nutrition Facts

Serving size	(838.5g)

Amount per serving	% Daily Value*
Calories	1930.0

Total Fat 90.6g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 587.3mg	0%
Sodium 245.7mg	0%
Total Carbohydrate 212.1g	0%
Dietary Fiber 4.1g	0%
Total Sugars 116.1g
Protein 34.1g	0%

Vitamin D 187.4IU	0%
Calcium 406.1mg	0%
Iron 7.8mg	0%
Potassium 898.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 7.6%

Carbs: 47.1%