Real Recipes From Real Home Cooks ®

crÊpes suzette

Recipe by
Francine Lizotte
Surrey South, BC

This ultimate “grown-up” dessert is perfect for brunch, dinner party, or any special occasion.

method Stove Top

Ingredients For crÊpes suzette

  • 3/4 c
    whole milk
  • 2 lg
    free-range eggs, room temperature
  • 1 lg
    free-range egg yolk, room temperature
  • 3 Tbsp
    unsalted butter, melted
  • 1 Tbsp
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 1/8 tsp
    ground himalayan sea salt
  • 3/4 c
    unbleached all-purpose flour
  • 1 Tbsp
    soft butter, or as needed and divided
  • 1/4 c
    granulated sugar
  • 3 Tbsp
    butter, soften
  • 2 Tbsp
    orange zest, divided
  • 1 Tbsp
    lemon zest
  • 1/2 c
    freshly squeezed orange juice, room temperature
  • 1 Tbsp
    freshly squeezed lemon juice, room temperature
  • orange segments from 1 orange
  • 1/4 c
    grand marnier liqueur
  • 1 Tbsp
    limoncello liqueur
  • 2
    big scoops vanilla ice cream

How To Make crÊpes suzette

  • 1
  • 2
    In the jar of a blender, combine all the ingredients except the flour and process on medium speed until mixed, about 20 seconds.
  • 3
    Add flour and process until combined and smooth, scraping the sides of the jar if needed.
  • 4
    Let the batter stand for at least 30 minutes (longer is better) to allow the gluten to relax and the bubbles to settle.
  • 5
  • 6
    In a 10-inch skillet over medium heat, brush on some butter at the bottom of the pan.
  • 7
    When it gets warm, add about a ¼ cup of batter and swirl the pan around so it evenly covers the bottom.
  • 8
    Cook until golden brown, about 1:30 to 2 minutes.
  • 9
    Using a spatula, flip the crêpe over and cook until brown as well.
  • 10
    Transfer to a plate and place a piece of wax paper to prevent it from drying out. Brush more butter in the pan and continue making crêpes until the batter is gone.
  • 11
  • 12
    In a 12-inch stainless steel skillet on medium heat, sprinkle granulated sugar and gently caramelize it, about 2 minutes.
  • 13
    When the sugar starts melting, reduce the heat to medium-low and add butter. Stir until both ingredients are blended and the mixture turns into a gorgeous caramel color.
  • 14
    Add 1 tablespoon orange zest and 1 tablespoon lemon zest; stir quickly. Pour in orange juice and lemon juice. Increase to medium heat and bring the mixture to a simmer; cook for 3 minutes to thicken the sauce.
  • 15
    Add orange segments, gently stir to coat and push them aside before placing one crêpe. Using a fork and a spoon, fold the crêpe in half and then half again; repeat until all crêpes are used and are folded into triangles.
  • 16
    Pour in Grand Marnier and Limoncello liqueur.
  • 17
    Transfer crêpes on serving plates, spoon sauce over, add vanilla ice cream and garnish with the remaining 1 tbsp. orange zest. Makes 4 crêpes.
  • 18
    To view this incredible French dessert recipe on YouTube, click on this link >>>