Crèpes Suzette



Preparation : 20 minutes – Cooking time : 20 minutes
Necessary equipment: Non-stick crèpe pan.

For 8-12 crêpes
– 120 grams of flour
– 1 heaping tsp of sugar
– a  pinch of salt
– 33 cl of milk
– 3 eggs

– 1 untreated orange, with peel
– 1/4 cup of sugar
– 10 cl of Cognac
– 20 cl of Grand Marnier
– 25 grams of butter

Mix with beaters the following ingredients: 120 grams of flour 1 heaping tsp of sugar a big pinch of salt 33 cl of milk 3 eggs. Batter needs to be quite liquid to get nice thin crepes.

Heat 2-3 TBSP of oil in a crèpe pan and when heated pour out the excess. (you may need to slightly re-oil the pan after a few crèpes). Spead a very thin layer of batter in pan and spread evenly. When slightly browned on one side, turn over and then take out quickly as you do not want crèpes to become crispy.
Stack them on a plate.

Slice orange peel very thinly, using only the orange part of the peel (the white part is not pretty).
In a pan, put orange peel, butter, sugar, orange juice, 10 cl of cognac and 10 cl of Grand Marnier. Bring to a simmer and let simmer for about 30 minutes. The alcohol will evaporate and it will become syropy.

Dip each crèpe into orange syrop and turn to coat each side. Fold into 4ths and place in a serving dish that you can keep warm in oven. 

When ready to serve pour the remaining sauce (hot) over crèpes.
Then heat the other 10 cl of Grand Marnier in a pan, pour over crèpes and light immediately with a match to flambé them in front of your guests.

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