Recipe for a French Classic Crêpes Suzette
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteAlways sure to draw a crowd with it’s “flambé-ant” presentation or culinary pyromania as David likes to refer to it, Crêpes Suzette is definitely worth the effort to wow your guests with your dessert finale. David’s rendition certainly keeps to that standard…
Crêpes Suzette
An entertaining flambé dessert of crêpes served with a sweet and zesty citrus beurre sauce.
Ingredients
Crêpes
- 3/4 cup flour
- 2 large eggs
- 1/2 cup milk, whole
- 1 tbsp unsalted butter melted
- pinch Salt
- 1/2 tsp Sugar
- 1/8 cup cold water
- 2 tbsp light oil
Beurre Suzette
- 1 tbsp butter melted for the pan
- 6 tbsp unsalted butter softened
- 1/2 cup Sugar
- 1 tbsp finely grated orange zest
- 1/3 cup orange freshly juiced about 1 orange
- 1/2 cup Cognac
Instructions
Crêpes
- Combine the flour, eggs, 1/4 cup of the milk, the tablespoon of melted butter, salt, and sugar in a bowl and mix well with a whisk.
- Add the remaining milk, the cold water, and the oil. Stir well.
- Heat a 7-inch nonstick skillet and butter it lightly (for the first crêpe only) with the teaspoon of butter.
- Pour about 3 tablespoons of the batter into one side of the skillet and immediately tilt the skillet, shaking it at the same time, to make it coat the entire bottom of the pan.
- Cook over medium high heat for about 30-45 seconds, until lightly browned.
- To flip, lift up an edge of the crêpe with your fingers or a fork, grab it between your thumb and forefinger and turn it over.
- Cook for about 15-30 seconds on the other side and transfer to a plate.
- Repeat with the remaining batter, stacking the crêpes golden side up (you should have 9). These may be made in advance.
Beurre Suzette
- For the sauce, place the butter, sugar, zest, and juice in a skillet.
- Cook over medium-high heat until the sauce begins to caramelize, about 4 minutes; the foaming will stop, and large, glossy bubbles will appear.
- Pour in the Cognac and carefully ignite with a long match.
- While the alcohol burns off, fold the crêpes into quarters, golden side out, to create a fan shape.
- Dip each crêpe into the orange butter sauce and serve 3 per person, with a couple of spoonfuls of sauce.
Notes
If there is too much sauce, resist the temptation use it up; smothering the crepes is not an improvement. Eat it later when no one is looking.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
More Roman Road Uncovered in Aix en ProvenceNext Post
Working for French Unemployment BenefitsRelated Provence Articles
La Tourte de Fèves a Fava Bean Tart from Nice, France
April 17, 2023
Fève(s) is a French word with several meanings – a trinket in the epiphany cake, chocolate disks used by chocolatiers and in baking, and fava beans. So in this Niçoise dessert recipe, we are talking about fava beans for the tart (tourte) filling, egg, sugar, and hints of citrus. The recipe for la Tourte de …
Vanilla Crème Brûlée a Classic French Dessert
October 16, 2020
Some things are just better in France, including dessert. There is no debating the fact that Vanilla Crème Brûlée sounds more appealing than Vanilla Burnt Cream. This baked custard is a classic French dessert.…
Sweet Tartes Recipes for 5 Tarts from Provence
April 26, 2024
It is hard to beat French patisseries (pastry shops) for viennoiseries (croissants, pain au chocolate, and brioche) and their selection of tartes. Throughout France, pastry chefs make a culinary art with exquisite fruit tarts and classics like mille-feuille made with puff pastry and crème pâtissière. Below, we highlight five tarts from Provence and a selection …
Swiss Chard Pie a Sweet Dessert from Nice
February 21, 2023
Nice, France’s 5th largest city, was not always part of l’hexagone but rather part of Italy until 1860, when it was ceded to France under the Treaty of Turin. As a result, the local cuisine evolved from Italian and French culinary influences. Mediterranean ingredients such as almonds, olives, olive oil, citrus, tomatoes, sardines, anchovies, and …
1 Comment
It saddens me that this dessert has gone by the wayside, and I am doing my best to reenergize its magic. Definitely easy to make, and such a delight for anyone who tastes it!