📝 About This Recipe
Perhaps the most famous dessert in the French repertoire, Crêpes Suzette is a theatrical masterpiece of delicate pancakes bathed in a buttery, citrus-infused caramel. Legend suggests it was created by accident for the Prince of Wales, resulting in a sophisticated balance of bright orange zest and the deep, toasted notes of flambéed liqueur. It is the ultimate expression of French elegance—sweet, boozy, and irresistibly aromatic.
🥗 Ingredients
For the Crêpe Batter
- 1 cup All-purpose flour (sifted)
- 1.5 cups Whole milk (at room temperature)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
For the Beurre Suzette (Orange Sauce)
- 6 tablespoons Unsalted butter (high-quality European style preferred)
- 1/3 cup Granulated sugar
- 1/2 cup Fresh orange juice (strained, from about 2 oranges)
- 1 tablespoon Orange zest (finely grated)
- 1/4 cup Grand Marnier or Cointreau (orange liqueur)
- 2 tablespoons Cognac or Brandy (for the flambé)
- 1 teaspoon Lemon juice (to balance sweetness)
👨🍳 Instructions
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1
In a large blender or mixing bowl, combine the flour, milk, eggs, sugar, salt, vanilla, and melted butter. Blend or whisk until the batter is perfectly smooth with no lumps.
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2
Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to fully hydrate and the air bubbles to subside, ensuring tender crêpes.
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3
Heat a 10-inch non-stick crêpe pan or skillet over medium heat. Lightly brush with a tiny amount of butter.
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4
Pour about 3 tablespoons of batter into the center of the pan and quickly swirl to coat the bottom in a thin, even layer. Cook for about 60 seconds until the edges are golden and the top is set.
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5
Flip the crêpe gently using a spatula and cook the other side for 30 seconds. Repeat with the remaining batter, stacking the finished crêpes on a plate. You should have 8-12 crêpes.
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6
Fold each crêpe in half, and then in half again to form a triangle (quartiers). Set aside.
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7
In a large, wide skillet or flambé pan over medium heat, melt the 6 tablespoons of butter for the sauce. Add the sugar and cook, stirring occasionally, until it begins to bubble and turn a light amber color.
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8
Carefully pour in the orange juice, lemon juice, and orange zest. The caramel may seize briefly, but keep stirring until it dissolves into a smooth, syrupy sauce.
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9
Reduce the heat to low. Place the folded crêpes into the sauce, overlapping them slightly. Let them simmer for 1-2 minutes, spooning the sauce over them so they absorb the citrus flavor.
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10
In a small saucepan or ladle, gently warm the Grand Marnier and Cognac over low heat (do not boil).
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11
Ensure your overhead fan is off and there are no flammable objects nearby. Pour the warm spirits over the crêpes and immediately ignite with a long-reach lighter.
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12
Gently shake the pan as the blue flames dance over the crêpes. Once the alcohol has burned off and the flames die down, the sauce will be thick and glossy.
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13
Serve immediately, plating 2-3 crêpes per person and drizzling generously with the remaining sauce from the pan.
💡 Chef's Tips
Resting the batter is non-negotiable; it prevents the crêpes from being rubbery. If the sauce becomes too thick or 'candy-like', add a splash of orange juice or water to loosen it back to a syrupy consistency. For the best zest, use a microplane to get only the orange skin, avoiding the bitter white pith. When flambéing, always keep a pan lid nearby to quickly extinguish the flames if they get too high. Use a high-quality butter with at least 82% fat content for a richer, more authentic French finish.
🍽️ Serving Suggestions
Serve with a side of lightly sweetened Chantilly cream or a scoop of high-quality vanilla bean ice cream. Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the citrus notes. Decorate the plate with fresh orange segments (supremes) for a bright, textural contrast. A small sprig of fresh mint adds a pop of color and a refreshing aroma to the warm dish. Enjoy as a grand finale to a classic French dinner featuring Coq au Vin or Sole Meunière.