David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Recipe for a French Classic Crêpes Suzette

Always 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 #TastesofProvence @CocoaandLavender

Crêpes Suzette

An entertaining flambé dessert of crêpes served with a sweet and zesty citrus beurre sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 3 people



  • 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



  • 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.
    Flamed crepes suzette @CocoaandLavender
  • While the alcohol burns off, fold the crêpes into quarters, golden side out, to create a fan shape.
    crepes suzette @CocoaandLavender
  • Dip each crêpe into the orange butter sauce and serve 3 per person, with a couple of spoonfuls of sauce.


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.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

1 Comment

  1. September 25, 2016 at 10:44 am — Reply

    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!

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