Crêpes Suzette


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.
154 K 4.0/5 (48 reviews)
Grade this recipe:
Keywords:
Last modified on: February 28th 2013
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 40 min.
Cooking: 9 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Crêpes Suzette
Squeeze the juice of 4 oranges. This should give you about 300ml.

Stage 2 - 2 min.
Crêpes Suzette
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.

Stage 3 - 5 min.
Crêpes Suzette
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.
Crêpes Suzette
Start mixing on slow speed...

Stage 5 - 1 min.
Crêpes Suzette
...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.

Stage 7 - 2 min.
Crêpes Suzette
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.

Stage 8 - 1 min.
Crêpes Suzette
Shortly before serving, melt the remainng Suzette butter in a large frying pan.

Stage 9 - 3 min.
Crêpes Suzette
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.
Crêpes Suzette
Pour the orange juice into the pan.

Stage 11 - 5 min.
Crêpes Suzette
Leave for a few minutes to reduce and thicken.

Stage 12 - 5 min.
Crêpes Suzette
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.
Keeping: Crêpes Suzette do not keep.
Source: Home made, after Auguste Escoffier.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe360 RDI=140 %1,370 RDI=130 %830 RDI=130 %2,860 RDI=140 %11,980 RDI: 140 %
Per 100 g20 RDI=7 %70 RDI=7 %40 RDI=7 %150 RDI=7 %620 RDI: 7 %
Per person90 RDI=30 %340 RDI=30 %210 RDI=30 %720 RDI=40 %3,000 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk, egg, Gluten
How much will it cost?
  • For 4 people : 7.35 €
  • Per person : 1.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to prepare an onion or shallot
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
February 21th 2011187 K5 10 min.
Sausage with duchess potatoes and a Mont d'Or fondue
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
December 12th 2010200 K3.9 2 hours 15 min.
Roquefort sauce
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
December 19th 2010209 K4.9 25 min.
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
July 12th 2011265 K5 1 hour 55 min.
Crunchy salad
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
April 3rd 2011155 K 14.6 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-10)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page