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Recipe details

Flambé Crêpe Suzette with Pear and Toasted Almonds

EN RU

Thin crêpes folded around tender pear, coated in a caramelized orange-butter sauce, flambéed with Grand Marnier, and finished with toasted almonds.

≈ 263 kcal/100 g · ≈ 802 kcal/serving

35 minMediumFrench

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour60 g
whole milk60 ml
large egg1 pcs
unsalted butter, melted, divided14 g
granulated sugar8 g
ripe pear, peeled and thinly sliced100 g
fresh orange juice50 ml
finely grated orange zest2 g
granulated sugar for the caramel sauce18 g
unsalted butter for the sauce20 g
Grand Marnier15 ml
sliced almonds, toasted5 g

Cookware and utensils

8-inch nonstick skillet
Mixing bowl
Whisk
Fine grater
Long lighter

Directions

01
Whisk the flour, milk, egg, 6 g melted butter, and 8 g sugar until smooth.
Products
all-purpose flour — 60 g; whole milk — 60 ml; large egg — 1 pcs; unsalted butter, melted, divided — 14 g; granulated sugar — 8 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 10 minutes.
Products
No products at this step
Action
Rest
Time
10 min
Temperature
room temperature
03
Brush the skillet with a little of the remaining melted butter and cook two thin crêpes, about 60 seconds per side.
Products
unsalted butter, melted, divided — 14 g
Action
Cook
Time
5 min
Temperature
medium heat
04
Cook the pear slices in the skillet until just tender, about 3 minutes.
Products
ripe pear, peeled and thinly sliced — 100 g
Action
Sauté
Time
3 min
Temperature
medium heat
05
Fold the pear into the crêpes and place them back in the skillet.
Products
ripe pear, peeled and thinly sliced — 100 g
Action
Fold
Time
2 min
Temperature
off heat
06
Melt the sauce butter, add the sugar, orange juice, and zest, and simmer until glossy and lightly caramelized.
Products
unsalted butter for the sauce — 20 g; granulated sugar for the caramel sauce — 18 g; fresh orange juice — 50 ml; finely grated orange zest — 2 g
Action
Reduce
Time
5 min
Temperature
medium heat
07
Add the filled crêpes to the sauce and turn them once to coat.
Products
ripe pear, peeled and thinly sliced — 100 g
Action
Coat
Time
2 min
Temperature
low heat
08
Pour the Grand Marnier over the hot crêpes, ignite with the long lighter, and let the flame die out completely.
Products
Grand Marnier — 15 ml
Action
Flambé
Time
3 min
Temperature
hot skillet; flame extinguished before serving
09
Scatter the toasted almonds over the crêpes and serve immediately.
Products
sliced almonds, toasted — 5 g
Action
Garnish
Time
2 min
Temperature
warm

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