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Recipe details
Flambé Crêpe Suzette with Vanilla and Toasted Almonds
Tender vanilla crêpes are folded through a reduced caramelized orange-butter sauce, flambéed with Cointreau, and finished with toasted almonds.
≈ 343 kcal/100 g · ≈ 789 kcal/serving
35 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
all-purpose flour35 g
large egg1 pcs
whole milk75 ml
unsalted butter, melted, for batter8 g
granulated sugar for batter15 g
unsalted butter for sauce20 g
light brown sugar20 g
fresh orange juice60 ml
finely grated zest of one orange4 g
vanilla extract2.5 ml
sliced almonds15 g
Cointreau15 ml
fine salt1 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl and whisk
fine grater
long lighter
Directions
01
Whisk the flour, egg, milk, melted batter butter, batter sugar, vanilla, and salt until smooth.
Products
all-purpose flour — 35 g; large egg — 1 pcs; whole milk — 75 ml; unsalted butter, melted, for batter — 8 g; granulated sugar for batter — 15 g; vanilla extract — 2.5 ml; fine salt — 1 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 5 minutes.
Products
all-purpose flour — 35 g; large egg — 1 pcs; whole milk — 75 ml
Action
Rest
Time
5 min
Temperature
room temperature
03
Toast the almonds in the dry skillet until lightly golden
Products
sliced almonds — 15 g
Action
Toast
Time
2 min
Temperature
medium heat
04
transfer them to a plate
Products
sliced almonds — 15 g
Action
Toast
Time
2 min
Temperature
medium heat
05
Cook three very thin crêpes, using one-third of the batter for each, for about 45 seconds per side.
Products
all-purpose flour — 35 g; large egg — 1 pcs; whole milk — 75 ml; unsalted butter, melted, for batter — 8 g; granulated sugar for batter — 15 g
Action
Cook
Time
6 min
Temperature
medium heat
06
Melt the sauce butter in the skillet.
Products
unsalted butter for sauce — 20 g
Action
Melt
Time
1 min
Temperature
medium heat
07
Cook the brown sugar in the butter until bubbling and slightly caramelized.
Products
light brown sugar — 20 g
Action
Caramelize
Time
2 min
Temperature
medium heat
08
Add the orange juice and zest, and reduce the sauce by about one-third.
Products
fresh orange juice — 60 ml; finely grated zest of one orange — 4 g
Action
Reduce
Time
4 min
Temperature
gentle simmer
09
Place the crêpes in the sauce, sprinkle in half the almonds, and fold each crêpe into quarters.
Products
sliced almonds — 15 g; unsalted butter for sauce — 20 g; light brown sugar — 20 g; fresh orange juice — 60 ml; finely grated zest of one orange — 4 g
Action
Fold
Time
3 min
Temperature
low heat
10
Pour the Cointreau over the crêpes and ignite with a long lighter away from the bottle.
Products
Cointreau — 15 ml
Action
Flambé
Time
2 min
Temperature
hot skillet; flame burns briefly
11
Scatter the remaining toasted almonds over the finished crêpes.
Products
sliced almonds — 15 g
Action
Garnish
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
