Flambéed Orange Crepes with Grand Marnier
Indulge in the delightful experience of Flambéed Orange Crepes, a luxurious dessert that features incredibly tender and thin crepes filled with a rich Grand Marnier-infused orange butter. Each crepe is folded to perfection and generously bathed in a warm, fragrant orange sauce, combining the sweet tang of orange juice and zest with the aromatic essence of Grand Marnier. Finished with a dramatic flaming presentation, this dessert is perfect for impressing guests at dinner parties or for a special celebration. Serve these decadent crepes warm for a truly unforgettable experience.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Butter
1/4 cup (Melted and cooled)
Eggs
2 (Large, beaten)
Egg yolks
2 (Large)
Milk
1 1/2 cups (Whole or reduced fat)
Sweet butter
3/4 cup (Room temperature)
Sugar
1/2 cup (Granulated)
Grand Marnier
1/3 cup
Orange zest
1/4 cup (Freshly grated)
Sweet butter
1/2 cup (For the sauce)
Sugar
3/4 cup (Granulated)
Shredded orange rind
2 tablespoons
Orange juice
2/3 cup (Freshly squeezed)
Oranges
2 (Peeled and sectioned)
Grand Marnier
1/2 cup (For flambéing)
Instructions
1
Prepare the Crepe Batter: In a medium bowl, whisk together the flour, melted butter, eggs, egg yolks, and 1/2 cup of milk until the mixture is smooth and free of lumps. Gradually stir in the remaining milk until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the batter to rest.
2
Make the Orange Butter: In a small mixing bowl, use an electric mixer on low speed to cream together 3/4 cup of sweet butter and 1/2 cup of sugar until light and fluffy. Gradually add 1/3 cup of Grand Marnier and 1/4 cup of orange zest, mixing until fully incorporated. Set the orange butter aside.
3
Prepare the Orange Sauce: In a large skillet over low heat, melt 1/2 cup of sweet butter. Stir in 3/4 cup of sugar, 2 tablespoons of shredded orange rind, and 2/3 cup of orange juice. Cook gently for about 20 minutes, stirring occasionally, until the orange peel is translucent. Then, gently fold in the orange sections and 1/2 cup of Grand Marnier. Keep the sauce warm on low heat.
4
Cook the Crepes: Heat an 8-inch nonstick skillet over medium heat. Brush the skillet lightly with butter. For each crepe, pour about 2 tablespoons of batter into the skillet and quickly swirl the pan to spread the batter evenly across the bottom. Cook until the edges start to brown (approximately 30 seconds), then carefully flip the crepe to brown the other side for an additional 15-20 seconds. Transfer the cooked crepe to a wire rack and repeat until all the batter is used.
5
Assemble the Crepes: Spread a generous amount of the prepared Orange Butter on each crepe, dividing it evenly. Fold each crepe in half twice to form a triangle shape. Once all the crepes are assembled, gently place them in the warm orange sauce to heat through for a few minutes.
6
Serve: In a small saucepan, heat 3 tablespoons of Grand Marnier until it starts to emit vapor. Carefully ignite the Grand Marnier and pour it over the crepes in the serving dish, allowing them to flame for a dramatic presentation. Serve immediately while still warm and flambéed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Flambéed Orange Crepes?
Flambéed Orange Crepes are a luxurious French dessert featuring tender, thin crepes filled with Grand Marnier-infused orange butter and bathed in a warm orange sauce.
What is the main liqueur used in this recipe?
Grand Marnier is the primary liqueur used in the crepe batter, orange butter, orange sauce, and for the flambé presentation.
How long should I refrigerate the crepe batter?
The crepe batter should be covered and refrigerated for at least 30 minutes to allow the mixture to rest before cooking.
What ingredients are needed for the crepe batter?
The batter requires 1 cup of sifted all-purpose flour, 1/4 cup melted butter, 2 large beaten eggs, 2 large egg yolks, and 1 1/2 cups of milk.
How do I make the Orange Butter?
Cream 3/4 cup sweet butter with 1/2 cup sugar until light, then gradually mix in 1/3 cup Grand Marnier and 1/4 cup freshly grated orange zest.
How long should I cook the orange sauce?
The sauce should be cooked gently for about 20 minutes until the shredded orange rind becomes translucent.
What kind of skillet is best for cooking these crepes?
An 8-inch nonstick skillet is ideal for ensuring the crepes are thin and do not stick during the cooking process.
How much batter should I use for each crepe?
Use approximately 2 tablespoons of batter per crepe, swirling the pan quickly to spread it evenly.
How do I fold the crepes for this dessert?
Spread the orange butter on each crepe, then fold it in half twice to create a classic triangle shape.
How do I flambé the crepes safely?
Heat 3 tablespoons of Grand Marnier in a small saucepan until vaporous, carefully ignite it, and pour it over the crepes in a serving dish.
Can I use a substitute for Grand Marnier?
While Grand Marnier is traditional, other orange-flavored liqueurs or brandy can be used as a substitute for the flambé and sauce.
How long does it take to cook one crepe?
Cook the first side for about 30 seconds until the edges brown, then flip and cook the other side for an additional 15-20 seconds.
What are the key tags for this recipe?
Key tags include dessert, crepes, flambé, grand marnier, orange sauce, french, sweet, and celebration.
Is this a French dessert?
Yes, Flambéed Orange Crepes (similar to Crepes Suzette) are a classic and elegant French dessert.
How do I prepare the orange sections for the sauce?
Peel two oranges and remove the white pith, then carefully section the orange segments to add to the sauce.
What is the texture of these crepes?
These crepes are incredibly tender and thin, designed to absorb the flavors of the orange butter and sauce.
Why do I need to rest the batter?
Resting the batter allows the gluten in the flour to relax and the air bubbles to settle, resulting in a more delicate crepe.
What temperature should the butter be for the Orange Butter?
The sweet butter should be at room temperature so it can be easily creamed with the sugar and liqueur.
What ingredients make up the orange sauce?
The sauce is made from sweet butter, sugar, shredded orange rind, orange juice, orange sections, and Grand Marnier.
Should the crepes be served cold or warm?
The crepes should be served immediately while they are still warm and the flambé flame has just gone out.
What type of flour is used in the recipe?
The recipe calls for 1 cup of all-purpose flour that has been sifted.
How much sugar is in the orange sauce?
The orange sauce requires 3/4 cup of granulated sugar to achieve its sweet, syrupy consistency.
How much orange zest is required for the butter?
The Orange Butter mixture requires 1/4 cup of freshly grated orange zest for maximum citrus flavor.
Can I use milk with lower fat content?
Yes, the recipe allows for the use of either whole milk or reduced-fat milk in the crepe batter.
How many eggs are used in total for the batter?
The batter uses a total of 2 large whole eggs and 2 additional large egg yolks for a rich texture.
How much Grand Marnier is used for the flambéing step?
For the final flaming presentation, you use 3 tablespoons of Grand Marnier.
What makes this dessert suitable for celebrations?
The combination of the rich Grand Marnier flavor and the dramatic flaming table-side presentation makes it ideal for special events.
How many tablespoons of orange rind go in the sauce?
The sauce requires 2 tablespoons of shredded orange rind.
What is the very first step in making the batter?
The first step is to whisk together the flour, melted butter, eggs, egg yolks, and 1/2 cup of milk until smooth.
Is the butter for the sauce different than the butter for the filling?
The recipe uses 1/2 cup of sweet butter for the sauce and a separate 3/4 cup of sweet butter for the orange butter filling.