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French

Crêpes Suzette

Paper-thin crêpes are folded into a glossy beurre Suzette scented with orange zest, caramel, and Grand Marnier. Served hot from the pan, the sauce is buttery, fragrant, and gently bittersweet.

Crêpes Suzette — French — ChefSnap
20 minsPrep
25 minsCook
4Serves
MediumDifficulty
650 kcal per serving10g protein 68g carbs 34g fat
Watch it made — Crêpes SuzetteWatch it madeErick Jacquin · 7:27

Ingredients

Method

  1. Sift the flour into a bowl and make a well in the centre.
  2. Whisk in the egg, then gradually whisk in the milk and water until smooth.
  3. Stir in the melted butter and salt, then rest the batter for 30 minutes.
  4. Finely zest the orange, then juice it and reserve about 80ml juice.
  5. Heat a 20cm crêpe pan over medium heat and wipe it lightly with oil or clarified butter.
  6. Pour in a thin layer of batter, swirl to coat the pan, and cook for about 1 minute until lightly golden.
  7. Turn the crêpe and cook the second side for 20 to 30 seconds, then transfer to a plate.
  8. Repeat to make 4 thin crêpes, stacking them as you go.
  9. Put the sugar in a wide skillet over medium heat and let it melt to a pale amber caramel without stirring too much.
  10. Add the orange juice, orange zest, and lemon juice carefully, then simmer until the caramel dissolves.
  11. Whisk in the cold diced butter a few pieces at a time to form a glossy beurre Suzette.
  12. Fold each crêpe into quarters and lay them in the sauce, turning gently to coat and warm through.
  13. Warm the Grand Marnier and cognac in a small saucepan, pour over the crêpes, and ignite carefully with a long match.
  14. Let the flames die down naturally, spoon the sauce over the crêpes, and serve immediately on warm plates.

Common questions

Can I substitute Grand Marnier or Cointreau in Crêpes Suzette?

Yes. Use another orange liqueur if you have one, or replace it with a splash of orange juice plus a little extra sugar for a non-alcoholic version. Cognac can be omitted, though the sauce will taste less classic and less complex.

How far ahead can I make the crêpe batter and the crêpes themselves?

The batter can rest for 30 minutes, but it also keeps well in the fridge for up to 24 hours. Cooked crêpes can be made a few hours ahead, stacked with parchment between them, then gently reheated before saucing.

What are the most common mistakes when making Crêpes Suzette?

The biggest mistakes are a batter that’s too thick, a pan that’s too hot, and stirring the caramel too aggressively. Also, add the butter off the heat in small pieces so the sauce emulsifies instead of splitting.

How should I store leftover Crêpes Suzette?

Store unsauced crêpes wrapped in the fridge for up to 2 days. Keep the sauce separately if possible, also refrigerated for 2 days. Rewarm the sauce gently and fold in the crêpes just before serving for the best texture.

What is the best way to serve Crêpes Suzette?

Serve them warm, folded or rolled, with the sauce spooned over immediately so the crêpes stay tender. They’re excellent with a little extra orange zest, and a scoop of vanilla ice cream or crème fraîche if you want contrast.