French · Dessert
Crepes Suzette
Lace-thin crêpes folded into burnt-orange butter and flamed with Grand Marnier — gueridon theatre that earns its cliché every time
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
Ingredients
- Plain flour — 125 g
- Eggs — 2 (110 g)
- Whole milk — 300 ml
- Unsalted butter, melted — 25 g (batter) + 20 g (pan)
- Caster sugar — 15 g (batter)
- Fine salt — 2 g
- Suzette butter: unsalted butter 100 g, caster sugar 80 g, orange juice 200 ml, orange zest 6 g, lemon juice 15 ml
- Grand Marnier — 60 ml
- Cognac — 20 ml
- Orange segments — from 2 oranges
Method
- Batter: whisk flour, sugar, salt, eggs, then milk gradually and 25 g melted butter; rest 1 h.
- Cook crêpes in a buttered 22 cm pan, 45 sec + 20 sec per side, until lace-edged; stack under a cloth.
- Suzette: melt sugar in a wide pan to pale caramel; add butter, then juice, zest and lemon — simmer 3 min to a syrupy sauce.
- One at a time, bathe each crêpe, fold into quarters, and shingle around the pan.
- Add orange segments; spoon sauce over everything; reheat 1 min.
- Add Grand Marnier and Cognac; flame — tilt the pan away and let the alcohol burn out fully.
- Serve immediately, 3 crêpes per plate, sauce and segments spooned over.