Step-by-step method

At a glance

You're in for a delicious adventure with these elegant crêpes, from whisking a smooth batter and letting it rest to mastering the art of flipping paper-thin pancakes in a hot pan. The trickiest part is nailing that perfect flip, but a few dropped crêpes are totally worth the fun—then you'll finish with a stunning caramelized orange sauce that gets a dramatic flambé tableside.

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Watch out for lumps

Whisk the eggs together with the milk, melted butter, sugar and a pinch of salt. Slowly add the sifted flour, whisking constantly so no lumps form in the batter.

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3 piece
Chicken Eggs

500 milliliter
Fresh Whole Milk (3.5% Fat)

50 gram
Unsalted Butter

10 gram
Brown Cane Sugar

3 gram
Salt

250 gram
Medium-Fine Wheat Flour
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Rest for an hour

Let the smooth crêpe batter rest in the fridge for at least an hour so all the ingredients can properly combine.
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Fry in butter

I fry the crêpes in a non-stick crêpe pan – they flip beautifully in it. I grease the pan with a small knob of butter for the first crêpe, and after that it works on its own.

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10 gram
Unsalted Butter

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A very thin batter

Pour the batter into the pan with a ladle, then immediately swirl the pan to spread it evenly all over the surface. Try to pour a really thin layer so the crêpe turns out wafer-thin.
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Practise flipping the crêpes

Flip the crêpe the moment it comes away easily from the pan and no longer sticks, and once the surface has set with no runny batter left. Flip it however you can – with a spatula or tossed in the air. Keep practising: a few dropped crêpes are worth it for the fun.
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Orange sauce

Peel one orange and cut it into small pieces. Squeeze the remaining two oranges as thoroughly as possible, letting some bits of the pulp through too.

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3 piece
Orange
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Caramelise

Melt the butter in a saucepan, then sprinkle in the sugar and let it melt and caramelise.

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100 gram
Unsalted Butter

40 gram
Granulated Sugar
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Add the orange juice and liqueur

Once it's nicely browned, pour in the orange juice and liqueur. Reduce the sauce and stir in the pieces of orange.

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30 milliliter
Fruit Liqueur
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Serving

Dip each crêpe into the sauce one at a time, folding it in half and then in half again. Place on a plate, garnish with the pieces of orange from the sauce, drizzle with brandy and flambé.

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5 milliliter
Brandy

French Sweet Treat: Crêpes Suzette

Name: Classic French Crêpes Suzette
Prep time: 20 min
Cook time: 32 min
Total time: 117 min
Yield: 4
Cuisine: French
Ingredients: 3 gram Salt; 3 piece Chicken Eggs; 3 piece Orange; 160 gram Unsalted Butter; 10 gram Brown Cane Sugar; 250 gram Medium-Fine Wheat Flour; 5 milliliter Brandy; 40 gram Granulated Sugar; 30 milliliter Fruit Liqueur; 500 milliliter Fresh Whole Milk (3.5% Fat)

bohynekuchyne

Prep 20 min Cook 32 min

Plus 1 h of resting (not counted in active time)

10 Ingredients

9 Steps

Hard Difficulty

About this recipe

At our house, the favourite version is with Nutella and jam, but also with sour cream or yoghurt. We put plain crêpes on the table along with every jar of jam in the fridge, Nutella, peanut butter and whatever other chocolate spreads happen to be in stock, cocoa malt drink powder, sour cream… basically everything. And then we feast.

Vegetarian Desserts French To impress

Step-by-step method

At a glance

Watch out for lumps

For this step

Rest for an hour

Fry in butter

For this step

A very thin batter

Practise flipping the crêpes

Orange sauce

For this step

Caramelise

For this step

Add the orange juice and liqueur

For this step

Serving

For this step

French Sweet Treat: Crêpes Suzette

Ingredients — what you'll need

About this recipe

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