Crepes Suzette

You just have to try this crepes. Recently found this recipe in the Camille Le Fol’s cookbook. Just spectacular dish. When you serve it, you need to pour the warm orange liqueur and set a fire. Unfortunately, the pictures of burning crepes came out no good. But anyway it was exciting. I can bet, you will surprise your friends and family with this dish. It’s really a lot easier than you think!

Crepes Suzette

Prep Time: 150 mins
Cook Time: 40 mins


  • all-purpose flour - 1 3/4 cups
  • sugar - 1 1/4 cups
  • unsalted butter - 7 oz
  • large eggs - 3
  • salt - 1/2 teaspoon
  • milk - 1 3/4 cups
  • water - 3/4 cup
  • zest of 1 orange - finely grated
  • orange liqueur - 7 tablespoons
  • powdered sugar - 1 tablespoon


  1. In a large bowl whisk the eggs with salt, gradually add milk and water.
  2. Slowly add flour mix to the milk-egg mixture, stir with a wire whisk to mix well.
  3. In a microwave melt 2 oz of butter, pour it into the crepe batter. Then cover the bowl with plastic food wrap, and refrigerate for 2 hours.
  4. Meanwhile, cream the rest of the butter with the orange zest, sugar and 1 tablespoon of the orange liqueur.
  5. Heat a crepe pan over medium-high heat until really hot.
  6. Cover the pan with a thin layer of butter and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible.
  7. Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe.
  8. Cook on the other side for about 20 seconds. Make about 18-20 very thin crepes.
  9. Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in an ovenproof dish.
  10. Just before serving, reheat the crepes in the oven (at 210 F) for 10 minutes.
  11. Warm the remaining liqueur in a small saucepan. Bring the crepes to the table, dust them with the confectioners sugar, and pour over the warmed liqueur. Set alight and serve immediately.

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