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 Grand Marnier
Two thin crêpes folded into a glossy caramelized orange-butter sauce and flambéed with Grand Marnier.
≈ 271 kcal/100 g · ≈ 483 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 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
granulated sugar12 g
Grand Marnier15 ml
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
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
05
Stir the sauce sugar into the butter until it dissolves and begins to caramelize.
Products
granulated sugar — 12 g; unsalted butter — 14 g
Action
Caramelize
Time
2 min
Temperature
medium-low heat
06
Add the orange juice and zest and reduce the sauce until slightly syrupy.
Products
orange, juiced and finely zested — 1 pcs; granulated sugar — 12 g; unsalted butter — 14 g
Action
Reduce
Time
4 min
Temperature
medium heat
07
Fold each crêpe into quarters and coat it in the orange sauce.
Saved image, when available