"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crępes Suzette Recipe

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This recipe for Crępes Suzette, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jaimie Douglas


2 large eggs
3/4 cup all-purpose flour
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
1 tablespoon canola oil
1 tablespoon melted unsalted butter, plus more butter for the skillet

6 tablespoons unsalted butter, softened, plus more for buttering
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 tablespoon finely grated orange zest
1/3 cup fresh orange juice
1/4 cup Grand Marnier
2 tablespoons Cognac

Step 1
In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.

Step 2
Heat a 6-inch crępe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crępe curl up and start to brown, 45 seconds. Flip the crępe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crępe out onto a baking sheet . Repeat with the remaining batter to make 12 crępes, buttering the skillet a few times as necessary.

Step 3
In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

Step 4
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crępe. Fold the crępes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crępes to a heatproof platter.

Step 5
Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crępes. Tilt the platter and, with a spoon, carefully baste the crępes until the flames subside. Serve right away.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Suggested Pairing
Sauternes, a sweet white wine from Bordeaux, typically has citrusy—even orange marmalade—flavors, fantastic with the orange butter for these crępes.




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