Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Generating an image for this exact recipe…Saved image, when available
Recipe details
Flambé Crêpe Suzette with Pistachios and Cointreau
Thin crêpes coated in a glossy caramelized orange-butter sauce, flambéed with Cointreau, and finished with toasted pistachios.
≈ 294 kcal/100 g · ≈ 574 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 flour35 g
large egg0.25 pcs
whole milk60 ml
water15 ml
unsalted butter, melted7 g
granulated sugar5 g
orange, juiced and finely zested1 pcs
unsalted butter14 g
light brown sugar14 g
Cointreau15 ml
unsalted pistachios, finely chopped15 g
Cookware and utensils
8-inch nonstick skillet
Mixing bowl
Whisk
Fine grater
Heatproof spatula
Long lighter
Directions
01
Whisk the flour, egg, milk, water, melted batter butter, and batter sugar into a smooth thin batter.
Products
all-purpose flour — 35 g; large egg — 0.25 pcs; whole milk — 60 ml; water — 15 ml; unsalted butter, melted — 7 g; granulated sugar — 5 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 10 minutes.
Products
all-purpose flour — 35 g; large egg — 0.25 pcs; whole milk — 60 ml; water — 15 ml; unsalted butter, melted — 7 g; granulated sugar — 5 g
Action
Rest
Time
10 min
Temperature
room temperature
03
Cook two thin crêpes in the skillet over medium heat, turning each once, until lightly golden.
Products
all-purpose flour — 35 g; large egg — 0.25 pcs; whole milk — 60 ml; water — 15 ml; unsalted butter, melted — 7 g; granulated sugar — 5 g
Action
Cook
Time
8 min
Temperature
medium heat
04
Toast the chopped pistachios in the dry skillet over low heat
Products
unsalted pistachios, finely chopped — 15 g
Action
Toast
Time
2 min
Temperature
low heat
05
transfer them to a plate
Products
unsalted pistachios, finely chopped — 15 g
Action
Toast
Time
2 min
Temperature
low heat
06
Melt the sauce butter in the skillet over medium-low heat.
Products
unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
medium-low heat
07
Stir the brown sugar into the butter until it dissolves.
Products
light brown sugar — 14 g; unsalted butter — 14 g
Action
Stir
Time
2 min
Temperature
medium-low heat
08
Add the orange juice and zest and simmer the sauce until glossy and slightly reduced.
Products
orange, juiced and finely zested — 1 pcs; light brown sugar — 14 g; unsalted butter — 14 g
Action
Simmer
Time
4 min
Temperature
medium heat
09
Fold each crêpe into quarters and turn it in the orange sauce.
Products
all-purpose flour — 35 g; large egg — 0.25 pcs; whole milk — 60 ml; water — 15 ml; unsalted butter, melted — 7 g; granulated sugar — 5 g; orange, juiced and finely zested — 1 pcs; light brown sugar — 14 g; unsalted butter — 14 g
Action
Fold
Time
2 min
Temperature
low heat
10
Pour the Cointreau over the hot crêpes and ignite it with a long lighter away from your face.
Products
Cointreau — 15 ml
Action
Flambé
Time
2 min
Temperature
hot skillet; flame until extinguished
11
Scatter the toasted pistachios over the flambéed crêpes.
Products
unsalted pistachios, finely chopped — 15 g
Action
Garnish
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available