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Recipe details

Crêpe Suzette with Cardamom Orange Caramel and Pistachios

EN RU

Thin folded crêpes are coated in an orange-butter caramel scented with cardamom, flambéed with Cointreau, and topped with chopped pistachios.

≈ 343 kcal/100 g · ≈ 813 kcal/serving

30 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 flour55 g
whole milk60 ml
large egg1 pcs
unsalted butter, melted, divided14 g
granulated sugar8 g
fresh orange juice70 ml
finely grated orange zest3 g
granulated sugar for the caramel sauce20 g
unsalted butter for the sauce18 g
Cointreau15 ml
ground cardamom0.5 g
shelled pistachios, chopped10 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 batter sugar until smooth.
Products
all-purpose flour — 55 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 8 minutes.
Products
No products at this step
Action
Rest
Time
8 min
Temperature
room temperature
03
Brush the skillet with the remaining batter 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
Fold each crêpe into quarters and arrange them in the skillet.
Products
No products at this step
Action
Fold
Time
2 min
Temperature
off heat
05
Cook the sauce sugar in the skillet until it melts and turns amber.
Products
granulated sugar for the caramel sauce — 20 g
Action
Caramelize
Time
3 min
Temperature
medium heat
06
Whisk in the sauce butter, orange juice, orange zest, and cardamom until the caramel becomes smooth.
Products
unsalted butter for the sauce — 18 g; fresh orange juice — 70 ml; finely grated orange zest — 3 g; ground cardamom — 0.5 g
Action
Whisk
Time
4 min
Temperature
low heat
07
Turn the folded crêpes through the orange caramel until completely coated.
Products
No products at this step
Action
Coat
Time
2 min
Temperature
low heat
08
Pour in the Cointreau, ignite it with the long lighter, and wait until the flame goes out completely.
Products
Cointreau — 15 ml
Action
Flambé
Time
2 min
Temperature
hot skillet; flame extinguished before serving
09
Top the crêpes with the chopped pistachios and serve warm.
Products
shelled pistachios, chopped — 10 g
Action
Top
Time
1 min
Temperature
warm

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