Desserts

Crêpes Suzette

Crêpes Suzette

Crêpes

  • 1 1/2 cups (375 mL) all-purpose flour, sifted
  • 1 1/2 cups (375 mL) milk
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 2 Tbsp (25 mL) melted butter, cooled

Sauce

  • 3 Tbsp (45 mL) butter
  • 1/4 cup (50 mL) granulated sugar
  • 1 Tbsp (15 mL) grated orange zest
  • 1 1/2 cups (375 mL) fresh orange juice
  • 1/4 cup (50 mL) Grand Marnier
  • 1 cup (250 mL) orange segments
  • 2 Tbsp (25 mL) cognac

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Makes 4 servings

Sometimes the best things to happen in the kitchen are mistakes. (Just ask David.) This recipe was created by 14-year-old French sous chef Henri Charpentier when he accidentally set his crêpe sauce on fire while serving the Prince of Wales, Britain’s future King Edward VII. When asked what he called his creation Charpentier replied Crêpes Princesse but the prince asked if he would dedicate the dish to the daughter of one of his guests and so Crêpes Suzette was born.

  1. For the crêpes whisk together flour, milk, eggs, vanilla and melted butter until smooth. Heat a little vegetable oil in a medium non-stick skillet over medium heat. Pour in some batter (about 1/3 cup/75 mL per crêpe) and rotate skillet so a thin layer of batter covers the bottom. Fry until brown on underside and dry on top. Flip crêpe and cook for another 20 seconds or until lightly brown. Transfer crêpe to a plate and continue until all batter is used. Fold crêpes in half and then in half again to make triangles. Set aside.
  2. To make the sauce, melt butter in a large skillet over medium heat. Add sugar and grated orange zest and cook until caramelized. Pour in orange juice and simmer for 2 to 3 minutes until reduced slightly. Add Grand Marnier, orange segments and crêpes to the pan and coat with sauce. Drizzle over cognac and flambé. Place 2 crêpes on each plate and spoon over sauce.