Crêpes Suzette

Method

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1. Whisk the flour, sugar and salt, make a well, and beat in the eggs and a third of the milk to a smooth thick paste. Whisk in the rest of the milk and the melted butter. Rest, covered, for 1 hour.

   Mark done Start 1 hr timer

2. Heat a 20 cm pan over medium heat and wipe with butter. Ladle in just enough batter to coat the base thinly, swirling immediately.

   Mark done

3. Cook 45 seconds until the edges lift and the underside is lacily browned, flip, and cook 20 seconds more. Repeat to make about 12 crêpes, stacking them as you go.

   Mark done

4. For the sauce, melt the sugar in a wide frying pan over medium heat without stirring until it is a light amber caramel, about 5 minutes.

   Mark done Start 5 min timer

5. Add the orange zest and juice — the caramel will seize, then dissolve — and simmer 3 minutes until slightly syrupy.

   Mark done

6. Lower the heat and whisk in the cold butter a few cubes at a time until the sauce is glossy and emulsified. Stir in the Grand Marnier.

   Mark done

7. Fold each crêpe into quarters and slide them into the sauce, spooning it over, until all are coated and hot.

   Mark done

8. Warm the brandy, pour it over, and light it carefully with a long match. Let the flames die completely before serving.

   Mark done

Chef’s Tips

• The first crêpe is always a write-off. It is calibrating the pan temperature, not failing.
• Stand well back when you flambé, tie back long hair, and never pour spirit from the bottle straight into a lit pan.
• Crêpes can be made a day ahead and stacked between baking paper — only the sauce needs to be last-minute.

Pairing Suggestions

• A glass of the same Grand Marnier
• Vanilla ice cream, if you want the contrast
• Strong black coffee

Storage & Reheating

Plain crêpes keep 2 days refrigerated or 2 months frozen, interleaved with paper. Assemble and sauce them only when serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.