Crepe Suzette

Crepe Suzette


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Flambé is fairly common in French baking. Since this is for your home, and not a restaurant, this recipe takes away the fire but keeps all the zesty citrus flavor.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

2 servings


  • 3 eggs
  • 1 ½ cup of milk
  • 1 cup of flour, sifted
  • 3 tablespoons of granulated sugar
  • 2 tablespoons of fresh orange juice
  • 2 tablespoons of unsalted butter, melted
  • 2 teaspoons of orange zest
  • ½ teaspoon of salt
  • 1 ½ cup of fresh orange juice
  • 2 tablespoons of granulated sugar
  • 2 teaspoons of orange zest
  • 2 teaspoons of cognac

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For the crepes:
As a greased skillet heats over medium-low flame, prepare the batter in a large bowl. Stir together the eggs, milk, flour, sugar, orange juice, butter, orange zest, and salt until the batter is smooth. Pour a ¼ cup of batter into the skillet and cook for 2 minutes on each side, or until golden brown. Set aside and fold into quarters.

For the sauce:
To create the sauce, pour the orange juice, sugar, orange zest into the skillet. Cook until the edges boil and the sauce is thick, then reduce heat and add the cognac. Cook for an additional two minutes and then pour over the crepes. Serve while hot and enjoy!

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