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Crepes Suzette

SoloByBonicelli's picture
Crepes Suzette is a classic and a total treat! In lieu of fireworks, how about an elegant and dramatic dessert to say goodbye to 2009 and HELLO to 2010! This is my version of a recipe I had several years ago on New Year's Eve in Paris. I won't forget it. I don't think you'll forget this either!
  Superfine sugar 1 Tablespoon
  Fresh berries 1 1⁄4 Cup (20 tbs)
  Orange liqueur 1⁄4 Cup (4 tbs)
  Cognac 1⁄4 Cup (4 tbs)
For orange liqueur butter
  Superfine sugar 1⁄4 Cup (4 tbs)
  Orange 1 Medium
  Unsalted butter 1⁄4 Pound
  Orange juice 1⁄3 Cup (5.33 tbs), strained
  Orange liqueur 2 Tablespoon
For crepe batter
  Eggs 2 Medium
  Milk 1 Cup (16 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Salt 1 Pinch
  Vegetable oil 2 Tablespoon
  Butter 4 Tablespoon

1. Using a vegetable peeler, peel the orange part of orange, and juice the orange.
2. In the food processor, place together eggs and milk, process until well blended.
3. While still processing add in flour, salt and oil and blend until smooth.
4. In a bowl, remove the batter, cover and refrigerate for 1 hour.

5. In a food processor, process sugar and orange rind until well combined.
6. Add in the butter and process until the mixture is smooth and light.
7. While still processing, slowly stream in the orange juice and then the
orange liqueur.
8. In a bowl, transfer the orange liqueur butter, cover and refrigerate until needed.
9. In a non-stick pan, brush the bottom with butter and pour in ¼ cup of crepe batter, turn the pan to spread the batter and allow to cook for about a minute or until the edges are set.
10. Using a flat spoon flip the crepe and cook the other side for 1 minute, remove and fold in quarters and set aside.
11. Repeat the process until you use up all the batter.
12. In a pan, heat orange liqueur butter until it start to bubble, and place in the crepes one by one.
13. Spoon the orange liqueur butter over each crepe.

14. Place the berries over the crepes and sprinkle with sugar.
15. Pour orange liqueur and cognac over the crepes.
16. Light the cognac with flame and turn of the flame under the pan.
17. Allow the top flame to go off on its own.

18. Serve Crepe Suzette with Berries garnished with orange peel if desired.

Recipe Summary

Difficulty Level: 
Flambe, Crepe
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Will you,' said His Majesty, 'change Crêpes Princesse to Crêpes Suzette?' Thus was born and baptized this confection, one taste of which, can reform a cannibal into a civilized gentleman. Probably the most famous crepe dish in the world, this showy French classic dessert is a real show-stopper. Delicate ultra thin crepes, flavored with orange flavored liqueur, doused in Grand Marnier and Brandy and flamed for a dramatic finish! The most delicious medley of sweet buttery flavors and the flame brings all thos

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