Crêpe Suzette

I met the Crêpe Suzette quite recently actually. It was in these classic Parisian brasseries, after having a big plate of sea food in a very elegant but noisy Belle Epoque style atmosphere: le Dôme, la Coupole, Mollard, le Vaudeville, Bofinger…

Then I was breaking through its secrets, little by little, along my recent pastry professional experience. And then, I found it, after so many attempts and tastings. I found the one, the perfect balance for me between delicate orange scents and caramel. Let yourself fall for that shiny, elegant and sensually glazed dessert…


Prep: 15 min


Makes 4 plates

  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 2 oranges
  • 1/4 cup butter
  • 2 to 3 tbsp Grand Marnier


Make the crêpes : here is a good light recipe.

Squeeze the oranges and keep their juice.

In a pan, heat the water, sugar and lemon juice until you get a nice light golden caramel.

Add the butter and stir.

Add the orange juice and let the caramel melt into the liquid. Stir and boil down until you get a syrupy sauce.

Fold each crêpe twice and put in the pan. Heat them up with the caramel sauce. Then flambé with Grand Marnier: heat up the Grand Marnier in the microwave (few seconds at 600 W). Pour in the pan and spark off with a flame (gas stove, lighter, pastry blowtorch) immediately.

Put the crêpes on some plates, top with the caramel sauce and serve immediately.

You can prepare the caramel sauce and the crêpes in advance, and store them in the fridge. You’ll just have to heat them up, and flambé with Grand Marnier just before serving.


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