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!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
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
Baking with Herbs: Lavender and Ginger Scones
July 29, 2021
Scones began as a Scottish quickbread and have evolved into a teatime staple that is easy to make and sure to impress. However, plain scones (although delicious) can be just that, a bit plain. When the sun starts to shine, and flowers begin to bloom, lavender is a herb that goes fabulously in a homemade …
Pretty in Pink Praline Tart a Dessert from Lyon for Valentines
January 13, 2023
A little more than a year ago, I had a nice e-chat with my friend Romain, who writes The Food Trotter. He had just moved from Paris to Lyon and told me of some of the local specialities, one being the iconic Lyonnaise Tarte aux Prâlines Roses (Pink Praline Tart). So naturally, I was intrigued, …
French Desserts Make Plum Clafoutis
September 9, 2020
During a Provence Gourmet cooking class, we made a plum clafoutis a classic French dessert from the region. The traditional recipe for clafoutis, a flan-type dessert is made with cherries.…
Fresh Figs Sweet and Savoury Recipes from Provence
August 18, 2021
Sweet and earthy, the fragrance of a fig tree full of almost ripe fruit is like standing in a pot of jam. The fig tree is known as the Common Fig. It grows both cultivated and wild in most countries that are close to the Mediterranean and in many parts of Asia. Some tree varieties …
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!