Subscribe to Chef Jean-Pierre Newsletter

Let's Go!

 

Crêpes Suzette – a Classic French Dessert

If you like old-fashioned recipes, do I have one for you today, one of my favorite dessert crepes, Crêpes Suzette. They used to be found in every French restaurant in the 70s and 80s. I’m aging myself but oh well! Anyway they are very simple to make, delicious and very romantic.

Crêpes Suzette is a French dessert consisting of Crêpes (thin pancakes) that are wrapped around an orange Grand Marnier sauce, and then flambéed. If you’re feeling fancy, and want to impress your friends and family (Or create a romantic dessert for that special someone!) this is sure to please. You can make your own Crêpes Suzette at home with this delicious and easy recipe.

No surprise Crêpes Suzettes, a French dessert, is popular all over the world. If you’re feeling adventurous, why not try making your own Crêpes Suzette at home today?

Such a delicious dessert that is also super easy to make. Try either the kid version or adult version both are amazing. Enjoy!

Jump to Printable Recipe

 

 

Printable Recipe

Crepe Suzette Recipe

5 from 8 votes
Servings 2 Servings

Ingredients
  

For the Crepes:

  • 2 tablespoons Sweet Butter
  • 2 large Eggs
  • 1 cup All-Purpose Flour
  • 1 cup Milk
  • 1 tablespoon pure vanilla extra
  • 1/4 cup sugar
  • 2 tablespoon melted sweet butter
  • 1 very small pinch salt

For the Crepe Suzette:

  • 2 large Oranges
  • 1 Lemon for zest
  • ½ cup Orange Juice
  • 2 tablespoons Lemon Juice
  • 3 tablespoons Sugar
  • 3 tablespoons Sweet Butter, NOT measured
  • 4 Crepes
  • Grand Marnier or Orange Liquor
  • Limoncello
  • Vanilla Ice Cream

Instructions
 

Make the Crepes:

  • Place all ingredients in a glass bowl and blend until very smooth.  Strain through a fine sieve, cover and refrigerate for at least 3 hours, preferably overnight.
  • Heat a six-inch non-stick crepe or omelet pan and grease with a tiny amount of butter or oil.  Pour in about 3 ounces of batter and tip the pan to spread the batter evenly and produce a thin, delicate crepe.
  • Cook the crepe over medium heat until the bottom is lightly browned, then turn it over and brown the other side lightly.  Remove to a plate and repeat.  Stack the crepes, wrap the stack and refrigerate until ready to use. Crepes may be made a few days ahead.

Make the Crepe Suzette:

  • Zest an orange and a lemon.  Cut your orange into segments like Chef did in the video.
  • In a large sauté pan, heat butter, until foamy  add orange segments, orange and lemon zest.  Orange and lemon juice, sugar, Orange liquor and Limoncello 1 tablespoon Cognac  (add more liquor if you wish) dip both side of the crepe in the sauce, fold the crepes in half, and in half again to form a wedge.  Serve into serving plate with vanilla ice cream and sprinkle with sugar.

Notes

For the Woll Non-Stick Fry Pan: click here
For the Laser Thermometer:  click here
For a Sign copy of Chef Jean-Pierre's Cookbook:  click here
Like this recipe?Please share it with your family and friends!

 

Please be sure to share this recipe with friends and family! Thank you!

 

Chef Jean-Pierre

Join the Chef Jean-Pierre community!

Get his Best Recipes and Product Offers Delivered Right to Your Inbox!

 

Top of Form

Sign Up Today!

Bottom of Form

By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

Thank You! You have been successfully subscribed!

Pin It on Pinterest