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Recipe details
Banana Flambé Crêpe Suzette
Two thin crêpes filled with lightly softened banana, coated in caramelized orange-butter sauce, and flambéed with orange liqueur.
≈ 277 kcal/100 g · ≈ 871 kcal/serving
38 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 batter10 g
granulated sugar for batter20 g
ripe banana, sliced80 g
light brown sugar for sauce30 g
unsalted butter for sauce15 g
fresh orange juice50 ml
finely grated orange zest10 g
orange liqueur20 ml
Cookware and utensils
8-inch nonstick skillet
Mixing bowl
Whisk
Heatproof spatula
Long lighter
Directions
01
Whisk the flour, egg, milk, melted batter butter, and batter sugar until smooth.
Products
all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 10 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
Cook two thin crêpes in the skillet over medium heat.
Products
all-purpose flour — 40 g; raw egg, beaten — 50 g; whole milk — 100 ml; melted unsalted butter for batter — 10 g; granulated sugar for batter — 20 g
Action
Cook
Time
5 min
Temperature
Medium heat
04
Cook the banana slices in the skillet until lightly softened.
Products
ripe banana, sliced — 80 g
Action
Sauté
Time
2 min
Temperature
Medium heat
05
Place the banana slices inside the crêpes and fold the crêpes into quarters.
Products
ripe banana, sliced — 80 g
Action
Fill
Time
2 min
Temperature
Warm
06
Caramelize the brown sugar in the skillet.
Products
light brown sugar for sauce — 30 g
Action
Caramelize
Time
2 min
Temperature
Medium heat
07
Stir the butter, orange juice, and orange zest into the caramel.
Products
unsalted butter for sauce — 15 g; fresh orange juice — 50 ml; finely grated orange zest — 10 g
Action
Make sauce
Time
3 min
Temperature
Medium heat
08
Coat the folded banana crêpes in the orange sauce.
Products
ripe banana, sliced — 80 g; unsalted butter for sauce — 15 g; fresh orange juice — 50 ml; finely grated orange zest — 10 g; light brown sugar for sauce — 30 g
Action
Coat
Time
2 min
Temperature
Low heat
09
Remove the skillet from the heat and pour the orange liqueur over the crêpes.
Products
orange liqueur — 20 ml
Action
Add liqueur
Time
1 min
Temperature
Off heat
10
Ignite the liqueur with a long lighter and wait until the flame goes out.
Products
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.
Saved image, when available