Crêpes Suzette

Name: Crêpes Suzette
Total time: 54 min
Yield: 4 servings
Cuisine: french
Ingredients: 125 g Plain flour; 1 pinch Salt; 2 piece Egg; 150 ml Whole milk; 150 ml Whole milk; 50 ml Water; 30 g Unsalted butter; 4 piece Orange; 1 piece Lemon; 5 g Unsalted butter; 85 g Unsalted butter; 80 g Caster sugar; 60 ml Grand Marnier; 60 ml cognac

54 min · 28 min active · makes ~1.5 kg · Trivial

Thin French pancakes with a glossy caramelized sauce of butter, sugar, orange, lemon, and Grand Marnier.

See more →

Crêpes Suzette

Thin French pancakes with a glossy caramelized sauce of butter, sugar, orange, lemon, and Grand Marnier.

See more →

TOTAL TIME

54 min

ACTIVE TIME

28 min

QUANTITY

~1.5 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/20

Ingredients

0/11 gathered · 4 servings

125g

1pinch

2piece

300ml

50ml

120g

4piece

1piece

80g

60ml

#	Quantity	Notes	State
1	125g	—	—
2	1pinch	—	—
3	2piece	—	—
4	300ml	—	—
5	50ml	—	—
6	120g	—	—
7	4piece	—	—
8	1piece	—	—
9	80g	—	—
10	60ml	—	—
11	60ml	—	—

Tools

24 items

Serveware

1 item

Procedure

39 steps

1 of 39

Tip the flour into a large mixing bowl.

Plain flour · 125 g

⏱ 10s

ResultPlain flour

2 of 39

Sift the flour through a sieve, shaking it back and forth until the flour is aerated and lump-free.

⏱ 20s

ResultSifted flour

3 of 39

Add the salt to the flour.

Salt · 1 pinch

⏱ 5s

ResultSifted flour and salt

4 of 39

Crack the eggs into the bowl with the flour and salt, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultSifted flour and salt and egg

5 of 39

Pour in half the milk.

Whole milk · 150 ml

⏱ 5s

ResultSifted flour and egg mixture

6 of 39

Whisk from the centre outward until you have a smooth, thick batter with no lumps.

⏱ 1 min

ResultSmooth thick batter

7 of 39

Pour in the remaining milk.

Whole milk · 150 ml

⏱ 5s

ResultSmooth thick batter and whole milk

8 of 39

Add the water to loosen the batter.

Water · 50 ml

⏱ 5s

ResultSmooth thick batter and whole milk and water

9 of 39

Whisk until the batter is smooth, thin and the consistency of single cream.

⏱ 30s

ResultThin crêpe batter

10 of 39

Put the butter into a small saucepan.

Unsalted butter · 30 g

⏱ 5s

ResultUnsalted butter

11 of 39

Set the pan over a low heat and swirl it gently until the butter is fully liquid.

⏱ 1 min 30s

ResultMelted butter

12 of 39

Pour the melted butter into the batter and whisk it in.

Melted butter · step 11

⏱ 10s

ResultButtered crêpe batter

13 of 39

Lay a sheet of cling film directly over the surface of the bowl to cover it.

⏱ 10s

14 of 39

Place the covered bowl in the refrigerator.

⏱ 10s

ResultButtered crêpe batter

15 of 39

Leave the batter to rest in the refrigerator for at least 30 minutes so the starch grains swell and the gluten relaxes.

⏱ 30 min

ResultRested crêpe batter

16 of 39

Take the bowl of batter out of the refrigerator.

⏱ 10s

ResultRested crêpe batterused in step 23

17 of 39

Finely zest 2 of the oranges over the chopping board using a microplane, stopping before you reach the bitter white pith.

Orange · 4 piece

⏱ 1 min

ResultOrange zest strip

18 of 39

Tip the orange zest into a small bowl and set aside.

Orange zest strip · step 17

⏱ 10s

ResultOrange zest stripused in step 34

19 of 39

Halve and squeeze the lemon through the citrus juicer into a small bowl, discarding the pips.

Lemon · 1 piece

⏱ 20s

ResultLemon juice

20 of 39

Halve and squeeze all 4 oranges through the citrus juicer into the same bowl as the lemon juice, discarding the pips.

⏱ 30s

ResultOrange juiceused in step 33

21 of 39

Set a 20 cm non-stick frying pan over a medium-high heat and let it get thoroughly hot before you add any butter.

⏱ 1 min 30s

22 of 39

Brush the hot pan with a very thin film of butter so it just glistens.

Unsalted butter · 5 g

⏱ 10s

ResultButtered crêpe pan

23 of 39

Pour a small ladleful of batter into the centre of the pan and immediately tilt and swirl the pan so the batter coats the base in a thin, even round.

Rested crêpe batter · step 16

⏱ 15s

ResultRaw crêpe

24 of 39

Cook until the top of the crêpe looks dry and the edges are lacy and just starting to colour.

⏱ 1 min

ResultSet crêpe

25 of 39

Slide a palette knife under the crêpe and flip it briskly, then cook the second side for 20 seconds until lightly golden.

⏱ 30s

ResultCooked crêpe

26 of 39

Put the finished crêpe on a plate.

Cooked crêpe · step 25

⏱ 10s

ResultCooked crêpeused in step 37

27 of 39

Pour another small ladleful of batter into the centre of the hot pan and swirl immediately to coat the base in a thin, even round.

⏱ 10s

ResultRemaining crêpe batter

28 of 39

Repeat the greasing, pouring and flipping for the remaining batter, stacking each finished crêpe on the plate — you should get about 8 crêpes in total.

⏱ 10 min

ResultStack of cooked crêpesused in step 37

29 of 39

Put the butter into a large, wide frying pan.

Unsalted butter · 85 g

⏱ 5s

ResultUnsalted butter

30 of 39

Set the pan over a medium heat and let the butter melt until it is foaming but not yet browning.

⏱ 1 min 30s

ResultMelted butter

31 of 39

Add the caster sugar to the melted butter.

Caster sugar · 80 g

⏱ 10s

ResultMelted butter and caster sugar

32 of 39

Stir continuously over the heat until the sugar dissolves and the mixture turns a pale golden caramel — watch it closely so it does not burn.

⏱ 2 min

ResultGolden caramel butter

33 of 39

Pour the orange and lemon juice into the caramel butter, standing back as it will spit.

Orange juice · step 20

⏱ 10s

ResultGolden caramel butter and orange and lemon juice

34 of 39

Tip in the orange zest.

Orange zest strip · step 18

⏱ 10s

ResultOrange zest strip and golden caramel butter mixture

35 of 39

Stir and let the sauce bubble and reduce for about 2 minutes until it is slightly syrupy and glossy.

⏱ 2 min

ResultSuzette sauce

36 of 39

Take the pan off the heat, then pour in the Grand Marnier and let it warm in the sauce for 30 seconds, and return the pan to the heat.

Grand Marnier · 60 ml

⏱ 10s

ResultSuzette sauce and grand marnier

37 of 39

Lay the crêpes one at a time into the sauce, folding each in half and then in half again into a triangle, and nestle them in overlapping layers across the pan.

Cooked crêpe · step 26 Stack of cooked crêpes · step 28

⏱ 2 min

ResultCrêpes in suzette sauce

38 of 39

Take the pan off the heat, then pour the cognac over the crêpes without stirring, and return the pan to the heat.

Cognac · 60 ml

⏱ 10s

ResultCrêpes in suzette sauce and cognac

39 of 39

To flambé, turn off the heat, make sure nothing hangs above the pan and keep a lid within reach, then ignite the cognac with a blowtorch and let the flames die out completely before spooning the sauce over the crêpes. If you would rather not flambé, let the sauce bubble for 1 minute to cook off the alcohol, then spoon it over.

⏱ 30s

ResultFlambéed crêpes suzette

Total Time54 min

#	Product	Action
1	125 g	Tip the flour into a large mixing bowl.⏱ 10sResultPlain flour
2	—	Sift the flour through a sieve, shaking it back and forth until the flour is aerated and lump-free.⏱ 20sResultSifted flour
3	1 pinch	Add the salt to the flour.⏱ 5sResultSifted flour and salt
4	2 piece	Crack the eggs into the bowl with the flour and salt, discarding the shells.⏱ 10sResultSifted flour and salt and egg
5	150 ml	Pour in half the milk.⏱ 5sResultSifted flour and egg mixture
6	—	Whisk from the centre outward until you have a smooth, thick batter with no lumps.⏱ 1 minResultSmooth thick batter
7	150 ml	Pour in the remaining milk.⏱ 5sResultSmooth thick batter and whole milk
8	50 ml	Add the water to loosen the batter.⏱ 5sResultSmooth thick batter and whole milk and water
9	—	Whisk until the batter is smooth, thin and the consistency of single cream.⏱ 30sResultThin crêpe batter
10	30 g	Put the butter into a small saucepan.⏱ 5sResultUnsalted butter
11	—	Set the pan over a low heat and swirl it gently until the butter is fully liquid.⏱ 1 min 30sResultMelted butter
12	Melted butterstep 11	Pour the melted butter into the batter and whisk it in.⏱ 10sResultButtered crêpe batter
13	—	Lay a sheet of cling film directly over the surface of the bowl to cover it.⏱ 10s
14	—	Place the covered bowl in the refrigerator.⏱ 10sResultButtered crêpe batter
15	—	Leave the batter to rest in the refrigerator for at least 30 minutes so the starch grains swell and the gluten relaxes.⏱ 30 minResultRested crêpe batter
16	—	Take the bowl of batter out of the refrigerator.⏱ 10sResultRested crêpe batterused in step 23
17	4 piece	Finely zest 2 of the oranges over the chopping board using a microplane, stopping before you reach the bitter white pith.⏱ 1 minResultOrange zest strip
18	Orange zest stripstep 17	Tip the orange zest into a small bowl and set aside.⏱ 10sResultOrange zest stripused in step 34
19	1 piece	Halve and squeeze the lemon through the citrus juicer into a small bowl, discarding the pips.⏱ 20sResultLemon juice
20	—	Halve and squeeze all 4 oranges through the citrus juicer into the same bowl as the lemon juice, discarding the pips.⏱ 30sResultOrange juiceused in step 33
21	—	Set a 20 cm non-stick frying pan over a medium-high heat and let it get thoroughly hot before you add any butter.⏱ 1 min 30s
22	5 g	Brush the hot pan with a very thin film of butter so it just glistens.⏱ 10sResultButtered crêpe pan
23	Rested crêpe batterstep 16	Pour a small ladleful of batter into the centre of the pan and immediately tilt and swirl the pan so the batter coats the base in a thin, even round.⏱ 15sResultRaw crêpe
24	—	Cook until the top of the crêpe looks dry and the edges are lacy and just starting to colour.⏱ 1 minResultSet crêpe
25	—	Slide a palette knife under the crêpe and flip it briskly, then cook the second side for 20 seconds until lightly golden.⏱ 30sResultCooked crêpe
26	Cooked crêpestep 25	Put the finished crêpe on a plate.⏱ 10sResultCooked crêpeused in step 37
27	—	Pour another small ladleful of batter into the centre of the hot pan and swirl immediately to coat the base in a thin, even round.⏱ 10sResultRemaining crêpe batter
28	—	Repeat the greasing, pouring and flipping for the remaining batter, stacking each finished crêpe on the plate — you should get about 8 crêpes in total.⏱ 10 minResultStack of cooked crêpesused in step 37
29	85 g	Put the butter into a large, wide frying pan.⏱ 5sResultUnsalted butter
30	—	Set the pan over a medium heat and let the butter melt until it is foaming but not yet browning.⏱ 1 min 30sResultMelted butter
31	80 g	Add the caster sugar to the melted butter.⏱ 10sResultMelted butter and caster sugar
32	—	Stir continuously over the heat until the sugar dissolves and the mixture turns a pale golden caramel — watch it closely so it does not burn.⏱ 2 minResultGolden caramel butter
33	Orange juicestep 20	Pour the orange and lemon juice into the caramel butter, standing back as it will spit.⏱ 10sResultGolden caramel butter and orange and lemon juice
34	Orange zest stripstep 18	Tip in the orange zest.⏱ 10sResultOrange zest strip and golden caramel butter mixture
35	—	Stir and let the sauce bubble and reduce for about 2 minutes until it is slightly syrupy and glossy.⏱ 2 minResultSuzette sauce
36	60 ml	Take the pan off the heat, then pour in the Grand Marnier and let it warm in the sauce for 30 seconds, and return the pan to the heat.⏱ 10sResultSuzette sauce and grand marnier
37	Cooked crêpestep 26	Lay the crêpes one at a time into the sauce, folding each in half and then in half again into a triangle, and nestle them in overlapping layers across the pan.⏱ 2 minResultCrêpes in suzette sauce
37	Stack of cooked crêpesstep 28
38	60 ml	Take the pan off the heat, then pour the cognac over the crêpes without stirring, and return the pan to the heat.⏱ 10sResultCrêpes in suzette sauce and cognac
39	—	To flambé, turn off the heat, make sure nothing hangs above the pan and keep a lid within reach, then ignite the cognac with a blowtorch and let the flames die out completely before spooning the sauce over the crêpes. If you would rather not flambé, let the sauce bubble for 1 minute to cook off the alcohol, then spoon it over.⏱ 30sResultFlambéed crêpes suzette
Total Time		54 min

Serving

Lift 2 folded crêpes per person onto each warm dinner plate and spoon the glossy Suzette sauce generously over them.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	640kcal
	11g
	30g
	18g
	67g
	39g
	5g
	114mg

Ingredients0/11

Tools0/20

Recipe

Crêpes Suzette

Thin French pancakes with a glossy caramelized sauce of butter, sugar, orange, lemon, and Grand Marnier.

What you’ll doYou will make a thin crêpe batter, rest it for at least thirty minutes, then cook eight individual crêpes in a hot non-stick pan. While they cool, you will make a caramel sauce with butter, sugar, orange and lemon juice, and orange zest, then fold the crêpes into the sauce, add cognac, and set them alight with a blowtorch before plating.

Serves4

Total54 min

LevelMedium

Ingredients

Plain flour125 g
Salt1 pinch
Egg2 piece
Whole milk300 ml
Water50 ml
Unsalted butter120 g
Orange4 piece
Lemon1 piece
Caster sugar80 g
Grand Marnier60 ml
Cognac60 ml

Tools

Non stick frying panKitchen blowtorchSieveZest strip bowl (small bowl)Orange juice bowl (small bowl)Large mixing bowlLarge frying panPalette knifeSmall saucepanMicroplane zesterCling filmCitrus juicerWhiskWooden spoonDinner plateRefrigeratorParing knifeBrushLadlePlateChopping boardMicroplaneBlowtorchSpoon

Method

Tip the flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 125 g

Sift the flour through a sieve, shaking it back and forth until the flour is aerated and lump-free.

20sLarge mixing bowl, Sieve

Add the salt to the flour.

5sLarge mixing bowlSalt · 1 pinch

Crack the eggs into the bowl with the flour and salt, discarding the shells.

10sLarge mixing bowlEgg · 2 piece

Pour in half the milk.

5sLarge mixing bowlWhole milk · 150 ml

Whisk from the centre outward until you have a smooth, thick batter with no lumps.

1 minLarge mixing bowl, Whisk

Pour in the remaining milk.

5sLarge mixing bowlWhole milk · 150 ml

Add the water to loosen the batter.

5sLarge mixing bowlWater · 50 ml

Whisk until the batter is smooth, thin and the consistency of single cream.

30sLarge mixing bowl, Whisk

Put the butter into a small saucepan.

5sSmall saucepanUnsalted butter · 30 g

Set the pan over a low heat and swirl it gently until the butter is fully liquid.

1 min 30sSmall saucepan

Pour the melted butter into the batter and whisk it in.

10sLarge mixing bowlMelted butter · step 11

Lay a sheet of cling film directly over the surface of the bowl to cover it.

10sLarge mixing bowl, Cling film

Place the covered bowl in the refrigerator.

10sLarge mixing bowl, Refrigerator

Leave the batter to rest in the refrigerator for at least 30 minutes so the starch grains swell and the gluten relaxes.

30 minLarge mixing bowl

Take the bowl of batter out of the refrigerator.

Result · Rested crêpe batter · used in step 23

10sLarge mixing bowl, Refrigerator

Finely zest 2 of the oranges over the chopping board using a microplane, stopping before you reach the bitter white pith.

1 minChopping board, MicroplaneOrange · 4 piece

Tip the orange zest into a small bowl and set aside.

Result · Orange zest strip · used in step 34

10sZest strip bowl (small bowl)Orange zest strip · step 17

Halve and squeeze the lemon through the citrus juicer into a small bowl, discarding the pips.

20sOrange juice bowl (small bowl), Citrus juicerLemon · 1 piece

Halve and squeeze all 4 oranges through the citrus juicer into the same bowl as the lemon juice, discarding the pips.

Result · Orange juice · used in step 33

30sOrange juice bowl (small bowl), Citrus juicer

Set a 20 cm non-stick frying pan over a medium-high heat and let it get thoroughly hot before you add any butter.

1 min 30sNon stick frying pan

Brush the hot pan with a very thin film of butter so it just glistens.

10sNon stick frying pan, BrushUnsalted butter · 5 g

Pour a small ladleful of batter into the centre of the pan and immediately tilt and swirl the pan so the batter coats the base in a thin, even round.

15sNon stick frying pan, LadleRested crêpe batter · step 16

Cook until the top of the crêpe looks dry and the edges are lacy and just starting to colour.

1 minNon stick frying pan

Slide a palette knife under the crêpe and flip it briskly, then cook the second side for 20 seconds until lightly golden.

30sNon stick frying pan, Palette knife

Put the finished crêpe on a plate.

Result · Cooked crêpe · used in step 37

10sPlateCooked crêpe · step 25

Pour another small ladleful of batter into the centre of the hot pan and swirl immediately to coat the base in a thin, even round.

10sNon stick frying pan, Ladle

Repeat the greasing, pouring and flipping for the remaining batter, stacking each finished crêpe on the plate — you should get about 8 crêpes in total.

Result · Stack of cooked crêpes · used in step 37

10 minNon stick frying pan

Put the butter into a large, wide frying pan.

5sLarge frying panUnsalted butter · 85 g

Set the pan over a medium heat and let the butter melt until it is foaming but not yet browning.

1 min 30sLarge frying pan

Add the caster sugar to the melted butter.

10sLarge frying panCaster sugar · 80 g

Stir continuously over the heat until the sugar dissolves and the mixture turns a pale golden caramel — watch it closely so it does not burn.

2 minLarge frying pan, Wooden spoon

Pour the orange and lemon juice into the caramel butter, standing back as it will spit.

10sLarge frying panOrange juice · step 20

Tip in the orange zest.

10sLarge frying panOrange zest strip · step 18

Stir and let the sauce bubble and reduce for about 2 minutes until it is slightly syrupy and glossy.

2 minLarge frying pan

Take the pan off the heat, then pour in the Grand Marnier and let it warm in the sauce for 30 seconds, and return the pan to the heat.

10sLarge frying panGrand Marnier · 60 ml

Lay the crêpes one at a time into the sauce, folding each in half and then in half again into a triangle, and nestle them in overlapping layers across the pan.

2 minLarge frying panCooked crêpe · step 26Stack of cooked crêpes · step 28

Take the pan off the heat, then pour the cognac over the crêpes without stirring, and return the pan to the heat.

10sLarge frying panCognac · 60 ml

30sLarge frying pan, Blowtorch, Spoon

Lift 2 folded crêpes per person onto each warm dinner plate and spoon the glossy Suzette sauce generously over them.

Result · Flambéed crêpes suzette

1 minDinner plateFlambéed crêpes suzette · step 39

Printed 11 October 2026