Crêpes Suzette is dessert with theater. Buttery, orange-kissed crêpes swimming in a boozy caramel sauce, then set on fire. Yes, fire. The flames burn off the alcohol and leave pure magic behind. Impress your date. Scare your cat. Let’s flambé.
Ingredients
Serves 4. Makes about 12 crêpes.
For the Crêpes:
- 1 cup (125g) all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 3 large eggs
- 1¼ cups (300ml) milk
- ½ tsp orange zest
- 2 tbsp melted butter (plus more for the pan)
For the Suzette Sauce:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) sugar
- Zest of 2 oranges
- Juice of 2 oranges (about ½ cup / 120ml)
- ¼ cup (60ml) Grand Marnier or Cointreau
- ¼ cup (60ml) cognac or brandy (for flambé)
Step-by-Step Instructions
Step 1: Make Crêpes
- Whisk flour, sugar, and salt. Add eggs, milk, orange zest, and melted butter. Whisk until smooth. Rest 30 minutes.
- Heat a nonstick pan over medium heat. Lightly butter. Pour ¼ cup batter, swirl to coat. Cook 1 minute, flip, cook 30 seconds. Stack crêpes on a plate.
Step 2: Make Sauce
- In a large skillet over medium heat, melt butter and sugar until bubbling (about 2 minutes).
- Add orange zest and juice. Simmer 2 minutes until slightly thickened.
Step 3: Coat Crêpes
- Fold each crêpe into quarters. Place in the sauce, turning to coat. Push to the side of the pan. Repeat with all crêpes.
Step 4: Flambé (The Fun Part)
- Warm Grand Marnier and cognac in a small saucepan (or microwave 10 seconds).
- Pour the warm alcohol over the crêpes. Carefully tilt the pan toward the gas flame or use a long lighter to ignite. Stand back.
- Let flames subside naturally. Shake the pan gently.
Step 5: Serve
- Spoon sauce over crêpes. Serve immediately. Prepare for applause.
Summary
Prep Time: 20 min + rest | Cook Time: 20 min | Total: 40 min + rest
Yield: 12 crêpes | Difficulty: Medium (flambé requires caution)
Storage Notes
Crêpes (only): Refrigerate 3 days or freeze 3 months. Assembled Suzette: Best fresh. Fire doesn’t reheat well. Make crêpes ahead, sauce fresh.
