This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
171 K 4.1/5 (49 reviews)
50 min.
Easy
7.35 €
4 people
9 IngredientsLast modified on: February 28th 2013
For 4 people, you will need:
- 1
4 oranges - 2
3 tablespoons Grand Marnier - 3
50 g caster sugar - 4
100 g butter - 5 90 g caster sugar
- 6
10 g vanilla sugar - 7 2 tablespoons Grand Marnier
- 8
8 pancakes - 9
½ lemon (optional) - Total weight: 1,925 grams
Times for this recipe
Preparation: 40 min.
Cooking: 9 min.
All in all: 50 min.
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.
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.
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 recipe | 360 RDI=140 % | 1,370 RDI=130 % | 830 RDI=130 % | 2,860 RDI=140 % | 11,980 RDI: 140 % |
| Per 100 g | 20 RDI=7 % | 70 RDI=7 % | 40 RDI=7 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 90 RDI=30 % | 340 RDI=30 % | 210 RDI=30 % | 720 RDI=40 % | 3,000 RDI: 40 % |
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)
Butter
Like these other recipes: Warm salad of potatoes and purple artichokes, Tatin apples with mascarpone cream, Galette Charentaise, Pistachio shortbread biscuits, Foie gras fingers, ... See them all 486
Caster sugar
Like these other recipes: Pear, grapefruit and pistachio tart, Brioche galette, Lime crémeux, Grapefruit cake, Eton mess, ... See them all 369
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Pear and chocolate tart with a hint of mint, Plain cake, Invisible apple cake, Dijonnaise pear cake, ... See them all 85
Pancake
You can get more informations, or check-out other recipes which use it, for example: Sweet pancake rolls from Brittany, Yvetot Douillons, Far Normandy-Brittany, ... See them all 3
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake. March 10th 2015262 K4.3 2 hours 20 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011262 K 24.2 1 hour 7 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018416 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.