🍊 Crêpes Suzette
Crêpes Suzette are thin crêpes folded into quarters and warmed in a glossy sauce of caramelised sugar, butter and fresh orange juice and zest, then flambéed with orange liqueur. The crêpes soak up the bittersweet, citrusy syrup while the edges stay tender. They are traditionally finished at the table and served hot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 125 g plain flour
- 2 eggs
- 300 ml milk
- 60 g butter (10 g for the batter, 50 g for the sauce)
- 70 g sugar
- Juice of 2 oranges and zest of 1
- 3 tbsp orange liqueur
Method
- Whisk the flour, eggs, milk, 10 g melted butter and 10 g sugar into a smooth batter; rest 20 minutes.
- Cook 8 thin crêpes in a lightly greased non-stick pan and fold each into quarters.
- Melt 60 g sugar in a wide pan until golden, add 50 g butter, the orange juice and zest and simmer to a syrup.
- Turn the crêpes in the sauce, pour over the liqueur and carefully flambé.
- Serve 2 crêpes per person with the sauce.
How to make it lighter
- Butter and sugar make the sauce; halving both and using more orange juice keeps the flavour bright.
- The alcohol mostly burns off, but the sauce stays sweet: one crêpe with sauce is a full dessert.
- Serve with fresh orange segments to make a single crêpe feel more substantial.
History
Crêpes Suzette are usually credited to Monte Carlo or Paris around the turn of the 20th century, and the best-known story says the young waiter Henri Charpentier set the sauce alight by accident while serving the future King Edward VII, who named the dish after a young woman at the table. The tale is told by Charpentier himself and is hard to verify. The dish became a classic of tableside service in grand restaurants.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →