Crêpes Suzette
Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.
99,2384.1/5 for 27 ratings
Grade this recipe: Last modified on: February 28th 2013
For 4 people, you will need:
- 0
4 oranges - 1
3 tablespoons Grand Marnier - 2
50 g caster sugar - 3
100 g butter - 4 90 g caster sugar
- 5
10 g Vanilla sugar - 6 2 tablespoons Grand Marnier
- 7
8 pancakes - 8
½ lemon (optional) - Total weight: 1,990 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 39 min. | 9 min. | 48 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Crêpes Suzette do not keep.Step by step recipe
Stage 1 - 5 min.
Squeeze the juice of 4 oranges. This should give you about 300ml.
Stage 2 - 2 min.
Add to oranges juice 3 tablespoons Grand Marnier and 50 g caster sugar, mix well, cover and set aside.
You can add the juice of ½ lemon if you wish to sharpen up the orange flavour.
You can add the juice of ½ lemon if you wish to sharpen up the orange flavour.
Stage 3 - 5 min.
Put into a food-mixer bowl: 100 g butter, 90 g caster sugar, 10 g Vanilla sugar and 2 tablespoons Grand Marnier.
Stage 4 - 3 min.
Start mixing on slow speed...
Stage 5 - 1 min.
...until evenly mixed: the orange butter or "Suzette butter".
Stage 6 - 15 min.
Fill each pancake with 2 knobs of butter and fold over into a triangle.
This short video shows you how.
This short video shows you how.
Stage 7 - 2 min.
Prepare all the pancakes like this.
You can do this stage beforehand, even the day before, and keep the pancakes in the fridge, wrapped in stretch plastic film.
It will remain some Suzette butter, it's fine.
You can do this stage beforehand, even the day before, and keep the pancakes in the fridge, wrapped in stretch plastic film.
It will remain some Suzette butter, it's fine.
Stage 8 - 1 min.
Shortly before serving, melt the remainng Suzette butter in a large frying pan.
Stage 9 - 3 min.
Add the pancakes to the frying pan and cook them to caramelize slightly (do this in batches if necessary) on both sides.
Stage 10 - 1 min.
Pour the orange juice into the pan.
Stage 11 - 5 min.
Leave for a few minutes to reduce and thicken.
Stage 12 - 5 min.
Transfer the pancakes onto the serving plates, pour the orange syrup over and serve immediately.
Remarks
If you don't have any Grand Marnier, you can use another orange liqueur, such as Cointreau.
If you enjoy the contrast between hot and cold, serve with a scoop of vanilla ice cream.
Crêpes Suzette are not normally served 'flambé'.
In Brussels, Belgium, in the brasserie "Aux armes" you can taste "crêpes Comédie Française" which are pancakes with butter Suzette, Flambed with Mandarine Napoléon and vanilla ice-cream.
If you enjoy the contrast between hot and cold, serve with a scoop of vanilla ice cream.
Crêpes Suzette are not normally served 'flambé'.
In Brussels, Belgium, in the brasserie "Aux armes" you can taste "crêpes Comédie Française" which are pancakes with butter Suzette, Flambed with Mandarine Napoléon and vanilla ice-cream.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,954 Kcal or 8,181 Kj | 41 gr | 360 gr | 144 gr |
| 98 % | 16 % | 34 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 98 Kcal or 410 Kj | 2 gr | 18 gr | 7 gr |
| 5 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 488 Kcal or 2,043 Kj | 10 gr | 90 gr | 36 gr |
| 24 % | 4 % | 8 % | 5 % |
How much will it cost?
- For 4 people : 7.50 €
- Per person : 1.88 €
Note : These prices are only approximate.
Source
Home made, after Auguste Escoffier.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Fish in a sesame crust, Prune Far, Provençal colombier for Pentecost, Couscous, Filo leeks and cheese tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Corsican tarts, Mini palmiers, Rhubarb tart, Oatmeal cake, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Mirlitons, Moist chocolate cake, Cochelin d'Evreux, Apricot fool, ... All |
 | Pancake: You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Sweet pancake rolls from Brittany, ... All |
Other recipes you may also like
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.43,3194.8/5 for 18 ratings 2 hours 35 min.
White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.11,8334.3/5 for 12 ratings 48 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.11,4533.8/5 for 12 ratings 1 hour 14 min.
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...11,9874/5 for 1 ratings 15 hours 20 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.74,1725/5 for 1 ratings 1 hour 13 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question