📝 About This Recipe
Transport yourself to a Parisian bistro with this timeless masterpiece of French culinary art. This dish features delicate, paper-thin crêpes bathed in a luxurious 'Beurre Suzette'—a silken sauce of caramelized sugar, zesty orange, and rich butter. Finished with a dramatic tableside flambé of Grand Marnier and Cognac, it offers a sophisticated balance of bright citrus and deep, toasted caramel notes.
🥗 Ingredients
For the Crêpe Batter
- 1 cup All-purpose flour (sifted)
- 1 1/4 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 (fine sea salt)
- 1/2 teaspoon Vanilla extract
For the Suzette Butter & Sauce
- 6 tablespoons Unsalted butter (softened)
- 1/3 cup Granulated sugar
- 1/2 cup Fresh orange juice (strained)
- 1 tablespoon Orange zest (finely grated)
- 1 teaspoon Lemon juice (freshly squeezed)
- 3 tablespoons Grand Marnier (orange liqueur)
- 2 tablespoons Cognac or Brandy
For Garnish
- 8-10 pieces Fresh orange segments (supremed)
- 1 teaspoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large blender, combine the flour, milk, eggs, melted butter, sugar, salt, and vanilla. Pulse for 20-30 seconds until completely smooth with no lumps.
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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.
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3
Heat a 9-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, immediately swirling it to coat the bottom in a thin, even layer.
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5
Cook for 60-90 seconds until the edges are golden and lacy and the bottom is lightly browned. Flip carefully and cook for another 30 seconds.
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6
Slide the crêpe onto a plate and repeat with the remaining batter, stacking them as you go. You should have about 12 crêpes.
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7
Fold each crêpe into quarters (half, then half again) to create triangles. Set aside.
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8
In a large, wide skillet over medium heat, sprinkle the 1/3 cup of sugar in an even layer. Let it melt and turn into a light amber caramel without stirring.
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9
Carefully whisk in the 6 tablespoons of softened butter, orange juice, lemon juice, and orange zest. The caramel may seize, but keep whisking over heat until it dissolves into a smooth, bubbling sauce.
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10
Place the folded crêpes into the bubbling sauce in a single layer (or slightly overlapping). Let them simmer for 1-2 minutes until they have absorbed some of the sauce.
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11
Pour the Grand Marnier and Cognac over the crêpes. If using a gas stove, tilt the pan slightly toward the flame to ignite, or use a long-reach lighter.
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12
Carefully shake the pan until the flames die down. This burns off the raw alcohol and leaves a deep, complex flavor.
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13
Transfer 3 crêpes to each warmed plate, spooning the remaining hot sauce generously over the top.
💡 Chef's Tips
Resting the batter is non-negotiable; it prevents the crêpes from being rubbery. When making the caramel, avoid stirring with a spoon; simply swirl the pan to ensure even melting. Ensure your liqueur is slightly warm before flambéing to guarantee it ignites easily. If the sauce becomes too thick, add a splash of orange juice to loosen it back to a syrupy consistency. Use a high-quality non-stick pan to ensure the delicate crêpes don't tear during the flipping process.
🍽️ Serving Suggestions
Serve with a dollop of crème fraîche or lightly sweetened whipped cream to balance the citrus acidity. Pair with a glass of chilled Mimosa or a crisp Crémant de Bourgogne for a luxurious brunch. Add a sprinkle of toasted flaked almonds for a delightful textural contrast. Serve alongside fresh berries or extra orange supremes for a bright, fresh finish. Accompany with a pot of Earl Grey tea, which complements the bergamot and orange notes beautifully.