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.
151 K 4.0/5 (48 reviews)
50 min.
Easy
8 people
9 IngredientsLast modified on: February 28th 2013
For 8 people, you will need:
- 1
8 oranges - 2
6 tablespoons Grand Marnier - 3
3.5 oz caster sugar - 4
7.3 oz butter - 5 6.3 oz caster sugar
- 6
0.7 oz vanilla sugar - 7 4 tablespoons Grand Marnier
- 8
16 pancakes - 9
1 lemon (optional)
Change measures:
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 8 oranges. This should give you about 300ml.
Stage 2 - 2 min.
Add to oranges juice 6 tablespoons Grand Marnier and 3.5 oz caster sugar, mix well, cover and set aside.
You can add the juice of 1 lemon if you wish to sharpen up the orange flavour.
You can add the juice of 1 lemon if you wish to sharpen up the orange flavour.
Stage 3 - 5 min.
Put into a food-mixer bowl: 7.3 oz butter, 6.3 oz caster sugar, 0.7 oz vanilla sugar and 4 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 | 710 RDI=280 % | 2,740 RDI=260 % | 1,660 RDI=250 % | 5,720 RDI=290 % | 23,960 RDI: 290 % |
| 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 8 people : 14.70 €
- 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: Brussels-Bombay salad, Eggs en Cocotte à la Française, Tomatoes Provençal, Sauce Normande (for fish), Fillets of sole Dieppoise, ... See them all 470
Caster sugar
Like these other recipes: Panettone, Passion fruit jellies, Tea and white chocolate biscuits, Pears in red wine with blackcurrant , Quick orange marmalade, ... See them all 360
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Clementine sorbet, Breton sablé biscuit dough, Stewed apricots, Blackberry and almond fondant tart, Yvetot Douillons, ... See them all 83
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
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.