Crêpes Suzettewith orange sauce, alcohol-free
Alcohol-free Crêpes Suzette featuring thin pancakes with a buttery orange sauce: prepare the discs, fold into triangles, and warm in the sauce before serving.
This alcohol-free version preserves the classic combination of thin crêpes with butter, sugar, and orange. Resting the batter helps spread it smoothly without tearing, and the sauce should coat the crêpes without becoming jelly-like. The crêpes are folded into quarters and quickly warmed in the sauce to keep them soft and tender.
Ingredients
Crepes
Crepes and sauce
Crepes
Sauce
Preparation
Mix and rest
Whisk flour, eggs, milk, 15 g sugar, and salt until smooth. Incorporate 20 g melted and warm butter. Cover and rest for 30 minutes in the refrigerator.
10 minutesMake thin discs
Heat a 22 cm non-stick pan over medium heat. Use the reserved 5 g butter to lightly grease throughout. Pour a small ladle of batter, swirl to form a thin layer, and cook about 1 minute; flip and cook 30 seconds more. Repeat to make eight crepes.
15 minutesReduce the sauce
Heat the orange juice and zest with 50 g sugar for 6 to 8 minutes until slightly reduced and lightly coating a spoon. Lower heat and incorporate 40 g cubed butter, stirring to emulsify.
10 minutesFold and warm
Dip each crepe in the sauce, fold in half, then fold in half again. Arrange overlapping triangles in the pan and warm for 1 minute. Serve two per portion, drizzled with remaining sauce.
5 minutes
Substitutions
Mandarin oranges provide a different citrus profile. This recipe contains no liquor and does not require flambéing; adding alcohol changes the flavor and calculated data.
Storage
Refrigerate crepes and sauce separately after cooling, then combine gently when reheating.
Approximate shelf life: Up to 3 days refrigerated at 4 °C (39 °F) or below.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
