Crêpes Suzette

By Jackie DeKnock  ,   

November 4, 2015

Crêpes Suzette always impress and are easy to make. Make him this fabulous unforgettable French dessert with the delicate orange flavour!

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  • Cook: 35 mins
  • 35 mins

    35 mins

  • Yields: About 15 crepes



5 oranges (about 1 cup orange juice)

1 tablespoon sugar (superfine granulated sugar or regular works too)

1 medium orange, grated zest only

½ cup unsalted butter


2 cups flour*

1 pinch of sea salt

4 eggs, lightly beaten

2 1/2 cups whole milk

2 tablespoons unsalted butter, melted

1/2 vanilla bean (about ½ inch sliced lengthwise) or a few drops vanilla extract

vegetable oil or your favourite oil (for pan)



In a large skillet over high heat bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes 2 Minutes. Remove from heat and add the orange zest and butter. Set aside. Give it a taste, dip in, it's delicious!

Crepe Batter:

Sift flour* and mix with salt in a bowl. Make a well and pour in the eggs, mix well. Slowly pour in the milk while stirring. Keep stirring the batter until small bubbles form on the surface. *Prefer whole-wheat flour? No problem. You can substitute the white flour with your own favourite flour!

Stir in the butter and blend until the batter becomes the consistency of olive oil.

Let the batter sit for about an hour to allow the flour time to absorb the liquid. The mixture will thicken as it stands so you may need to adjust the liquid after the batter rests by adding 1 tablespoon of water before cooking. (General batter rule of thumb: You want to end up with a consistency like whipping cream, just thick enough to coat the back of a wooden spoon. If it seems thicker than cream, add a little more water and/or a little more milk.)

How to Prepare Crepes:

Pour a little vegetable oil onto a folded paper towel, and evenly wipe your non-stick 6-8 inch skillet (or fancy crepe-pan if you have one...I don't)! Keep paper towel on hand while preparing crepes in case you want to give it another wipe.

Once the crepe-pan is well-heated, (medium heat), pour in a small ladle of batter into the pan (2 - 3 tablespoons) and quickly swirl pan around so that batter is evenly distributed, covering the whole surface with a thin layer (this is the important trick)! Don’t worry if the crepe isn’t perfectly round or has uneven edges, as it will be rolled or folded so the imperfections won’t matter.

Allow to cook for about 1 minute 1 Minute until golden brown and until the top begins to look dry. Then, flip with a spatula (sliding spatula about ½ way under the crepe), and cook other side for about 30 seconds. As when making other types of pancakes, expect that you may have to throw away the first 1 or 2 crepes until you get the pan temperature just right (unless you're perfect of course...I'm just not)!

Repeat these steps until you are out of batter, stacking cooked crepes on a plate and keeping them warm. Wipe the pan with an oiled paper towel if crepes begin to stick.

Serve your Crepes Suzette:

Fold your crepe in half, and then fold in half again to form a triangle. Place crepe into the sauce skillet, swirl and turn over to cover with sauce. Serve immediately, sprinkle with sugar, a pinch of orange zest and enjoy warm! Yum! These crepes are melt-in-your-mouth oh so good, a perfect ending for this menu (yes, a marriage made in heaven).

Preparation Time: 5 minutes
Cooking Time: about 30 minutes

You can make these French crepe recipes in any basic frying pan or crepe pan - 6-8 inches works best. Or, better yet, make with a handy crepe maker if you happen to have one…I don’t.

Prefer whole-wheat flour? No problem. You can substitute the white flour with your own favorite flour!

As when making other types of pancakes, expect that you may have to throw away the first 1 or 2 crepes until you get the pan temperature just right.

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