📝 About This Recipe
Step into the golden age of French gastronomy with Crêpes Suzette, a timeless masterpiece that transforms humble pancakes into a theatrical dessert. This dish features delicate, lacy crêpes bathed in a decadent 'Beurre Suzette'—a velvety emulsion of caramelized sugar, rich butter, and fresh tangerine and orange juices. The finale is a dramatic tableside flambé of Grand Marnier and Cognac, creating a sophisticated citrus aroma that is truly unforgettable.
🥗 Ingredients
For the Crêpe Batter
- 1 cup All-purpose flour (sifted)
- 2 Large eggs (at room temperature)
- 3/4 cup Whole milk
- 1/2 cup Water
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Salt
For the Suzette Butter & Sauce
- 6 tablespoons Unsalted butter (softened)
- 1/3 cup Granulated sugar
- 1/2 cup Fresh orange juice (strained)
- 1/4 cup Tangerine or Mandarin juice (for depth of flavor)
- 1 tablespoon Orange zest (finely grated)
- 1 teaspoon Lemon juice (to balance sweetness)
For the Flambé
- 3 tablespoons Grand Marnier (or Cointreau)
- 2 tablespoons Cognac (or high-quality brandy)
👨🍳 Instructions
-
1
In a large blender, combine the flour, eggs, milk, water, 3 tablespoons of melted butter, sugar, and salt. Pulse for 20-30 seconds until completely smooth with no lumps.
-
2
Transfer the batter to a bowl, cover, and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and ensures a tender crêpe.
-
3
Heat a 7 or 8-inch non-stick crêpe pan over medium heat. Lightly brush with a tiny bit of butter. Pour about 3 tablespoons of batter into the center and quickly swirl the pan to coat the bottom evenly.
-
4
Cook for about 60 seconds until the edges are golden and slightly lacy. Flip carefully and cook the other side for 20-30 seconds. Repeat with remaining batter, stacking crêpes on a plate.
-
5
Prepare the sauce: In a large, wide skillet (preferably stainless steel for flambéing), melt the 6 tablespoons of butter over medium heat.
-
6
Add the 1/3 cup of sugar to the melted butter. Stir occasionally for 3-5 minutes until the sugar melts and turns a light amber caramel color.
-
7
Carefully pour in the orange juice, tangerine juice, and lemon juice. The caramel may seize slightly, but continue stirring over medium heat until it dissolves into a smooth syrup.
-
8
Stir in the orange zest and simmer the sauce for 2 minutes until it thickens slightly to a syrupy consistency.
-
9
Take one crêpe and place it into the simmering sauce. Use a spoon to coat it, then fold it in half and then in half again to form a triangle. Push it to the side of the pan and repeat with all crêpes.
-
10
Once all crêpes are folded and bathed in the sauce, ensure they are arranged slightly overlapping in the pan.
-
11
In a small saucepan or a long-handled ladle, gently warm the Grand Marnier and Cognac over low heat (do not boil).
-
12
The Grand Finale: Carefully pour the warm liqueur over the crêpes. Using a long-reach lighter or by tilting the pan slightly toward the gas flame, ignite the vapors.
-
13
Gently shake the pan as the blue flames dance over the crêpes. Once the flames die down, the alcohol has burned off, leaving a rich, concentrated glaze.
-
14
Spoon the hot sauce over the crêpes one last time and serve immediately on warmed plates.
💡 Chef's Tips
Resting the batter is non-negotiable; it prevents the crêpes from being rubbery. When flambéing, always keep a lid nearby to smother the flame if it gets too high, and never pour alcohol directly from the bottle into the pan. Use a microplane for the zest to ensure you only get the aromatic orange skin and none of the bitter white pith. If you don't have tangerines, use Blood Oranges for a deeper color and a slightly more complex acidity. To make ahead, cook the crêpes a day early and store them in the fridge with parchment paper between each layer.
🍽️ Serving Suggestions
Serve with a side of high-quality vanilla bean ice cream to contrast the hot citrus sauce. A dollop of crème fraîche adds a beautiful tang that cuts through the sweetness of the caramel. Pair with a glass of chilled Sauternes or a late-harvest Riesling. Decorate with thin, candied orange slices and a sprig of fresh mint for a professional presentation. A small handful of toasted slivered almonds can be sprinkled on top for a delightful crunch.