France Crêpes Suzette (Crepes with Butter-Citrus Sauce)
Crepes with a butter and citrus sauce, crêpes Suzette is an iconic French dessert named—in one version of the origin story—after a young woman, Suzette, who was in the Prince of Wales’ entourage at the Café de Paris in Monte Carlo in 1894. Henri Charpentier was the 14-year-old waiter who accidentally flambéed crepes for the prince. Because Charpentier didn’t want to make the prince wait for new crepes, he served his accidental creation, and it became an instant hit. The next day, Henri received a jeweled ring, Panama straw hat and cane from the prince. Bon appetit!
Recipe Servings: 4
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
15 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Crêpes:- 1 cup (120 g) all-purpose flour
- ½ cup (120 ml) milk
- ½ cup (120 ml) water
- 2 Tbsp (30 g) melted butter
- 1 Tbsp (15 ml) orange juice
- 1 tsp (5 ml) orange zest
- Salt, to taste
- 3 Tbsp (45 g) butter, divided
- ½ cup (120 g) unsalted butter
- ¼ cup (50 g) sugar
- 2 Tbsp (30 ml) orange juice
- ¼ cup (60 ml) grand marnier (or cointreau)
Directions
- Whisk together flour, milk, water, melted butter, orange juice, zest, and salt.
- Let mixture rest for 30 minutes.
- Melt 1 tablespoon (15 ml) butter in skillet, swirling around to coat bottom.
- Pour 3–4 tablespoons (45–60 ml) batter for each crêpe, cooking 1 minute on each side.
- Fold each crêpe into quarters and place overlapping in a frying pan.
- Keep crêpes warm until all the crepes are made.
- Melt butter to a bubbly brown.
- Stir in sugar and orange juice.
- Pour sauce over crêpes.
- Pour liqueur over crêpes and briefly flambé sauce.
For Crêpes:
For Orange Sauce:
Notes
- Vanilla ice cream adds a luscious contrast.
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