📝 About This Recipe
A legendary masterpiece of French gastronomy, Crêpes Suzette combines delicate, buttery lace-edged pancakes with a vibrant, caramel-kissed orange butter sauce. This iconic dessert, famously attributed to a happy accident at the Café de Paris in Monte Carlo, elevates simple ingredients through the dramatic art of tableside flambé. The result is a sophisticated interplay of citrus zest, warm Grand Marnier, and velvety textures that define the elegance of fine dining.
🥗 Ingredients
The Crêpe Batter
- 1 cup All-purpose flour (sifted)
- 1 1/4 cups Whole milk (at room temperature)
- 2 Large eggs (room temperature)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Orange zest (finely grated)
Beurre Suzette (The Sauce)
- 6 tablespoons Unsalted butter (high-quality European style)
- 1/3 cup Granulated sugar
- 1/2 cup Fresh orange juice (strained)
- 1 tablespoon Orange zest (removed in long strips with a peeler)
- 1 teaspoon Lemon juice (freshly squeezed)
The Flambé
- 3 tablespoons Grand Marnier (or Cointreau)
- 2 tablespoons Cognac (high quality)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, sugar, and salt. Make a well in the center and add the eggs and half of the milk.
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2
Whisk from the center outward until a thick, smooth paste forms. Gradually whisk in the remaining milk, melted butter, and orange zest until the batter is the consistency of heavy cream. Let the batter rest for at least 30 minutes at room temperature.
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3
Heat a 7 or 8-inch non-stick crêpe pan or skillet over medium heat. Lightly grease with a tiny bit of butter. Pour about 3 tablespoons of batter into the center and quickly swirl the pan to coat the bottom thinly.
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4
Cook for about 60 seconds until the edges are golden and lacy. Flip carefully and cook the other side for 20-30 seconds. Repeat with remaining batter, stacking crêpes on a plate.
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5
Fold each crêpe in half, and then in half again to form a triangle (the 'quartier' shape). Set aside.
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6
To prepare the Beurre Suzette, place the sugar in a large, wide copper flambé pan or heavy skillet over medium heat. Let it melt slowly without stirring until it turns a light amber caramel.
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7
Immediately add the butter to the caramel. It will bubble vigorously. Whisk until the butter is incorporated and the caramel has dissolved into a smooth sauce.
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8
Pour in the orange juice, lemon juice, and add the orange zest strips. Simmer for 2-3 minutes until the sauce thickens slightly and becomes syrupy.
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9
Place the folded crêpes into the bubbling sauce in a single layer (or slightly overlapping). Use a spoon to baste them with the hot orange butter for about 1 minute until they are thoroughly heated through.
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10
In a small saucepan or a long-handled ladle, gently warm the Grand Marnier and Cognac over low heat (do not boil).
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11
The Grand Finale: Carefully pour the warm liqueur over the crêpes in the pan. Using a long-reach lighter or by carefully tilting the pan toward the gas flame, ignite the vapors.
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12
Gently shake the pan as the blue flames dance over the crêpes. Once the flames die out, the alcohol has evaporated, leaving behind a deep, complex flavor. Serve immediately on warmed plates.
💡 Chef's Tips
Allowing the batter to rest is crucial; it relaxes the gluten and ensures the crêpes are tender rather than rubbery. If your caramel crystallizes when adding the butter, don't panic—keep whisking over low heat and it will eventually remelt into the sauce. For the best flambé effect, ensure the liqueur is warm before adding it to the pan; cold alcohol will not ignite easily. Use a high-quality copper or stainless steel skillet for the sauce to ensure even heat distribution and a beautiful presentation. Always keep a pan lid nearby when flambéing as a safety precaution to extinguish flames if necessary.
🍽️ Serving Suggestions
Serve with a side of high-quality vanilla bean gelato or Chantilly cream to balance the acidity of the citrus. Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the caramel notes. A glass of Demi-Sec Champagne offers a refreshing effervescence that cuts through the buttery sauce. For a modern touch, garnish with a few segments of fresh cara cara or blood orange for color contrast. Serve alongside a small cup of strong espresso to provide a bitter counterpoint to the sweet sauce.