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Crêpes Suzette recipe

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Rating:

5/ 5 stars 29 Votes
  • Cuisine: French
  • Prep Time: 20 min(s)
  • Cook Time: 20 min(s)
  • Serves 8

Whip up this classic French dessert at your next dinner party to end the meal with a bang! Flambéing the crepes in front of your guests will ensure this recipe is a winner – and your hosting skills will be remembered for years to come.

Ingredients

Crêpes
250g flour
a pinch of salt
50g caster sugar
3 eggs
½ litre milk
40ml Cointreau

Suzette butter
150g butter, softened
8 tbsp caster sugar or 24 sugar cubes
50g caster sugar
1 orange, juiced
½ lemon, juiced
40ml cognac
40ml liqueur (Grand Marnier, Cointreau, Curaçao)

To flame
40ml cognac
40ml liqueur (Grand Marnier, Cointreau, Curaçao)
20g caster sugar
View conversion table

Preparation

Resting time: 1 hour

To make the crêpes, place the flour, salt and sugar in a large bowl. Make a well in the centre. Crack the eggs in the middle and combine with a whisk.

Gradually add the milk to the flour mixture, and combine well (the mixture needs to be very smooth). Add a dash of Cointreau and set aside to rest for 1 hour.

Brush crêpe pan with butter and add a ladleful of the crêpe batter, tilting the pan to coat evenly. Cook the crêpe until golden at the edges, and turn to cook other side.

Suzette butter

Combine the butter and sugar in a bowl. Stir until smooth.

Rub 3 pieces of sugar against the orange skin and 1 against the lemon. Place in a bowl with the other sugar.

Squeeze 1 half of the orange on the sugar and crush with a fork.

Slowly add this mixture to the butter, combining well.

Add the cognac and the liqueur. Store in fridge until required.

Heat a knob of Suzette butter in a frypan. When melted (no colour), place a crêpe in the pan. Cover both sides in the butter and fold in half twice. Place on the side of the pan.

Repeat with the remaining Suzette butter and crêpe batter. Keep the crêpes warm in the pan. Pour the cognac and liqueur over the crêpes. Very carefully, flame by tilting the saucepan towards the stove flame.

Sprinkle some sugar on the flame and serve.
 
Note
If you have a number of people, repeat this process for each serve.

If you enjoyed this Crêpes Suzette recipe then browse more French recipes, dessert recipes, brittany recipes, pancakes recipes, easy recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 470 French Restaurants.

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Comments (6)

   
10 Jan 2013 09:12 AEST
Lincoln
Adelaide
Perfect
This recipe is quick and easy and they reminded me of crepes eaten on the Champs Élysées. I make them without the liqueur for children and drizzle it on before serving for adults.
Agree(1 people agree)
Disagree(0 people disagree)
18 Nov 2012 03:43 AEST
Oliver
Sydney
Tres bien! Is it possible to make one without adding alcohol?
It definitely looks very delicious, and well done. Keep up the good work! However, I'm thinking of making Crêpes Suzette to people who don't take alcohol (such as the Muslims, Mormons and children) and I don't wont them to feel left out in my social gathering. I am wondering whether it is possible to make Crêpes Suzette that's just as nice without adding alcohol? Is there any alternative ingredient to the alcoholic drinks that I can use?
Agree(6 people agree)
Disagree(0 people disagree)
26 May 2012 10:21 AEST
Phil
Central Tilba
Suzettes
Obtuse instructions. What happens to the other half of the orange juice and the lemon juice? The lemon and the skins are not even depicted in the video clip....
Agree(4 people agree)
Disagree(5 people disagree)
08 Mar 2011 07:59 AEST
Kate
Melbourne
Pancake tuesday
so good though i think i may now be morbidly obese! the video was very helpful a grand way to celebrate pancake tuesday!
Agree(3 people agree)
Disagree(0 people disagree)
10 May 2009 09:46 AEST
Richie
Baxter
Tres Bien
A delishious start to a Sunday! love that orange
Agree(3 people agree)
Disagree(0 people disagree)
20 Apr 2009 06:52 AEST
COFEE BEAN
Queensland
YUMM
OMG that looks so yummyy=]
Agree(3 people agree)
Disagree(0 people disagree)

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