Crepes Suzette
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable.
I often use storebought crepes, but if you want to make your own, the recipe is here.
For US cup measures, use the toggle at the top of the ingredients list.
This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable.
I often use storebought crepes, but if you want to make your own, the recipe is here.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 2 oranges - zest of 1, and juice of both
- 175 grams butter
- 75 grams caster sugar
- 8 shop-bought crepes
- 80 millilitres grand marnier (or cointreau or triple sec)
- 2 oranges - zest of 1, and juice of both
- 1½ sticks butter
- ⅓ cup superfine sugar
- 8 shop-bought crepes
- ⅓ cup grand marnier (or cointreau or triple sec)
Method
- 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 10-15 minutes, until the sauce becomes syrupy.
- Fold the crepes into quarters and then arrange them in a large pan, or any flameproof dish, in a circular pattern and slightly overlapping each other.
- Pour the warm syrup over the crepes and then gently warm them 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 the liqueur over them and set light to the pan to flambe them. Serve immediately, spooning crepes and sauce onto each plate.
- 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 10-15 minutes, until the sauce becomes syrupy.
- Fold the crepes into quarters and then arrange them in a large pan, or any flameproof dish, in a circular pattern and slightly overlapping each other.
- Pour the warm syrup over the crepes and then gently warm them 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 the liqueur over them and set light to the pan to flambe them. Serve immediately, spooning crepes and sauce onto each plate.
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What 2 Others have said
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Posted by ACasey on 14th July 2022
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Posted by on 25th July 2015
Show more commentsI fold the individual crepes in the sauce, trapping some inside the folded crepe. I sometimes use tinned mandarins to add to the sauce.
This recipe is so moreish and simple to cook! I've seen people try other recipes of Nigella's they didn't think they would ever try, such as Marmite pasta sauce and Chocolate Pasta, and it turned out they loved it! Why don't you try - you won't regret it!