Crepes Suzette
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Crepes Suzette

This is another recipe that reminds me of my childhood. When I was a kid, I found a recipe for crepes suzette in an old cookbook my mom had, I wanted to try to make the crepes themselves, I wasn’t so interested in the sauce. Of course, back then all purpose flour was something you would never find in our kitchen. Nobody baked. I used a pancake mix, I remember the awful crepes I made with it,  I must have been about 10 years old.  The sauce, was good though, of course I didn’t use any liquor in my recipe, and to this day, sometimes I still make them without it.  The mixture of butter, sugar and orange juice still tastes pretty good to me just as it is.


Crepes Suzette

Serves 6

Ingredients, crepe recipe:
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
1 teaspoon orange zest
2 tablespoons butter, melted

Ingredientes, sauce:
1 ½ cups fresh orange juice
1 teaspoon orange zest
½ stick butter
3 tablespoons sugar
⅓ cup orange liquor (cointreau, grand marnier)


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the orange zest, salt and butter; beat until smooth.
  2. Heat a lightly buttered frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Reserve.
  4. In large skillet, melt the butter. Add sugar and stir until dissolved.
  5. Add rind and juice; bring to a simmer.
  6. Turn heat to low. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
  7. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!
  8. Serve hot, and sprinkle confectioners’ sugar on them.

If you will use the liquor:

  1. Pour liquor over the pan of crepes.
  2. Using a long match, ignite the sauce.
  3. Remove pan from heat.
  4. Serve hot, and sprinkle confectioners’ sugar on them.

Crepes Suzette

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