Crêpes Suzette

Name: Crêpes Suzette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 1/2 cup water; 2 eggs; 2 tbsp unsalted butter, melted; 1/4 tsp salt; 1 tbsp granulated sugar (for batter); 1 tsp orange zest; 4 tbsp unsalted butter (for sauce); 3 tbsp granulated sugar (for sauce); 1/2 cup fresh orange juice; 1 tbsp cognac or orange liqueur (optional)

Elegant crêpes with a luxurious butter and orange sauce. These thin French pancakes are the ultimate Parisian dessert, delicate and refined.

35 minMediumServes 4380 cal/serving

FrenchDessertStovetopVegetarian

Ingredients

1 cup all-purpose flour
1 cup whole milk
1/2 cup water
2 eggs
2 tbsp unsalted butter, melted
1/4 tsp salt
1 tbsp granulated sugar (for batter)
1 tsp orange zest
4 tbsp unsalted butter (for sauce)
3 tbsp granulated sugar (for sauce)
1/2 cup fresh orange juice
1 tbsp cognac or orange liqueur (optional)

Instructions

1

Make the crêpe batter: Combine 1 cup all-purpose flour, 2 eggs, 1 cup whole milk, 1/2 cup water, 2 tbsp melted unsalted butter, 1/4 tsp salt, 1 tbsp granulated sugar (for batter), and 1 tsp orange zest in a blender. Blend until smooth. Let rest for 30 minutes.
2

Heat an 8-inch non-stick skillet or crêpe pan over medium-high heat. Lightly butter it. Pour 1/4 cup batter into the center and tilt the pan to spread evenly. Cook until the bottom is lightly golden, about 1 minute, then flip and cook the other side for 30 seconds. Transfer to a plate. Repeat with remaining batter to make 8 crêpes.
3

Make the sauce: Melt 4 tbsp unsalted butter (for sauce) in a large skillet over medium heat. Add 3 tbsp granulated sugar (for sauce) and stir until it begins to caramelize, about 1 minute.
4

Add 1/2 cup fresh orange juice and stir well. If using 1 tbsp cognac or orange liqueur (optional), add it now. Warm through for 1 minute.
5

Fold each crêpe into quarters and arrange in the sauce. Spoon sauce over the top. Serve warm, 2 crêpes per person.

Questions

Can I make Crêpes Suzette dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 2 tbsp unsalted butter, melted, 4 tbsp unsalted butter (for sauce). Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Crêpes Suzette gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Crêpes Suzette keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Crêpes Suzette?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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