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Recipe details
Classic Flambé Crêpe Suzette
Two thin crêpes folded into quarters, coated in a glossy caramelized orange-butter sauce, and flambéed with Grand Marnier before serving.
≈ 323 kcal/100 g · ≈ 871 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 flour40 g
raw egg, beaten50 g
whole milk100 ml
melted unsalted butter for batter5 g
unsalted butter for the pan10 g
granulated sugar for batter20 g
granulated sugar for orange sauce30 g
fresh orange juice60 ml
finely grated orange zest10 g
unsalted butter for sauce20 g
Grand Marnier orange liqueur20 ml
Cookware and utensils
8-inch nonstick skillet
Mixing bowl
Whisk
Fine grater
Heatproof spatula
Directions
01
Whisk the flour, beaten egg, milk, melted batter butter, and batter sugar into a smooth thin batter.
Products
all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 5 g; granulated sugar for batter — 20 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
Heat half the pan butter in the skillet over medium heat.
Products
unsalted butter for the pan — 10 g
Action
Heat
Time
1 min
Temperature
Medium heat
04
Cook half the batter as a thin crêpe until the surface sets
Products
all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 5 g; granulated sugar for batter — 20 g
Action
Cook
Time
1 min
Temperature
Medium heat
05
turn it
Products
all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 5 g; granulated sugar for batter — 20 g
Action
Cook
Time
1 min
Temperature
Medium heat
06
Cook the second crêpe with the remaining pan butter.
Products
unsalted butter for the pan — 10 g; all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 5 g; granulated sugar for batter — 20 g
Action
Cook
Time
2 min
Temperature
Medium heat
07
Caramelize the sauce sugar in the skillet until amber.
Products
granulated sugar for orange sauce — 30 g
Action
Caramelize
Time
2 min
Temperature
Medium heat
08
Stir in the orange juice, zest, and sauce butter until glossy.
Products
fresh orange juice — 60 ml; finely grated orange zest — 10 g; unsalted butter for sauce — 20 g
Action
Make sauce
Time
3 min
Temperature
Medium heat
09
Fold each crêpe into quarters and coat it in the orange sauce.
Products
all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 5 g; granulated sugar for batter — 20 g; fresh orange juice — 60 ml; finely grated orange zest — 10 g; unsalted butter for sauce — 20 g; granulated sugar for orange sauce — 30 g
Action
Fold
Time
2 min
Temperature
Low heat
10
Remove the skillet from the heat and pour the Grand Marnier over the crêpes.
Products
Grand Marnier orange liqueur — 20 ml
Action
Add liqueur
Time
1 min
Temperature
Off heat
11
Ignite the liqueur with a long lighter and let the flame extinguish before serving.
Products
Grand Marnier orange liqueur — 20 ml
Action
Flambé
Time
2 min
Temperature
Flame; extinguish before serving
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
