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Jacques Pépin's Crêpes Suzette 🍽️

Jacques Pépin's Crêpes Suzette

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Jacques Pépin's Crêpes Suzette is a showstopping French dessert with tender crêpes folded in a buttery, zesty orange sauce, flamed with liqueur just before serving. Perfect for brunches or dinner parties, this classic flambéed treat is both impressive and delicious. – Petey

*Some images, especially those that DON'T look like they were taken by a poorly trained monkey, are AI generated and not the result of our minimal culinary and photographic skills.

Ingredients

Crêpes

2 large eggs

3/4 cup all-purpose flour

1/2 cup whole milk

1/2 teaspoon granulated sugar

1/8 teaspoon kosher salt

1/3 cup cold water

1 tablespoon canola oil

1 tablespoon unsalted butter, melted, plus more for skillet

Orange-Butter Sauce

1/2 cup unsalted butter (4 ounces), softened

1/3 cup plus 2 tablespoons granulated sugar, divided

1/2 tablespoon finely grated orange zest

1/3 cup fresh orange juice (from about 2 medium oranges)

3 tablespoons (1 1/2 ounces) orange liqueur (such as Grand Marnier or Cointreau)

1 tablespoon (1/2 ounce) Cognac

Directions

Gather the ingredients.

Make the crêpes:

Whisk together eggs, flour, milk, sugar, and salt in a medium bowl until smooth; batter will be thick.

Whisk in water, oil, and melted butter until well combined.

Heat a 10-inch crêpe pan or nonstick skillet over medium-high and brush with butter.

Add 3 tablespoons batter and quickly tilt skillet to evenly distribute batter.

Cook until the edges of the crêpe curl up and start to brown, about 45 seconds.

Flip the crêpe using a long spatula; cook until a few brown spots appear on the bottom, 10 to 15 seconds.

Transfer the crêpe to a baking sheet.

Repeat process with remaining batter to make about nine more crêpes, wiping skillet clean and lightly buttering skillet as necessary between crêpes.

Make the orange-butter sauce:

Process butter, 1/3 cup sugar, and orange zest in a food processor.

With processor running, gradually add orange juice until incorporated.

Spoon butter mixture into a 12-inch flameproof skillet; cook over medium, stirring occasionally, until bubbling, 2 to 3 minutes.

Continue to cook, stirring occasionally, until mixture is syrupy, about 3 minutes.

Reduce heat to low.

Working with 1 crêpe at a time, dip both sides of crêpe in sauce using 2 forks or silicone spatulas; fold into fourths with prettiest side facing outward.

Lift and let excess sauce drip off; transfer folded crêpe to a baking sheet.

Repeat with remaining crêpes, scraping down sides of skillet as needed.

Transfer folded crêpes back to skillet, overlapping slightly as needed to fit all 10 crêpes in skillet; scrape any excess sauce on baking sheet back into skillet.

Sprinkle crêpes with remaining 2 tablespoons sugar.

Increase heat to medium.

Add Grand Marnier and Cognac; carefully ignite sauce using a long-handled lighter.

Carefully spoon flaming sauce over crêpes using a long-handled, heatproof spoon until flames subside, about 30 seconds.

Transfer crêpes to a platter; spoon any extra sauce over top.

Serve immediately.

Make ahead:

Crêpes can be prepared through step 2, wrapped well, and stored in refrigerator up to 2 days.

Bring crêpes to room temperature before proceeding with step 3.

Servings

Makes 10 crêpes; serves 6

Nutrition Facts

Nutrition Per Serving (based on 6 servings) - Calories: 370; Total Fat: 25g (Saturated Fat: 15g); Cholesterol: 135mg; Sodium: 210mg; Total Carbohydrates: 28g (Dietary Fiber: 1g, Sugars: 14g); Protein: 5g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.

🧑‍🍳 The Cook: Jacques Pépin 🔑 Keywords: crepes, french, orange, liqueur, dessert, flambe
🗂️ Categories: 🥞 Breakfast & Brunch, 🍨 Desserts, 🆕 What's New, 🍭 Sweet Stuff, 🌎 World Foods
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Recipe #1512 was added on April 18, 2025 and last updated on April 18, 2025.

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