Crepe Suzette Flambe Recipe
Delicate French pancakes bathed in a caramelized orange and Grand Marnier sauce, theatrically flambéed tableside for a spectacular dessert that balances citrus brightness with rich buttery sweetness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">125g plain flour</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">300ml milk</li><li class="ingredients-single-item">25g unsalted butter, melted, plus extra for cooking</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Suzette sauce:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">3 oranges, zested and juiced</li><li class="ingredients-single-item">1 lemon, zested and juiced</li><li class="ingredients-single-item">80ml Grand Marnier (or Cointreau)</li><li class="ingredients-single-item">60ml cognac or brandy</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">18-20cm non-stick crepe pan or shallow frying pan</li><li class="equipment-single-item">Flameproof serving dish or chafing dish</li><li class="equipment-single-item">Long-handled lighter or long matches</li><li class="equipment-single-item">Microplane zester or fine grater</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Sift the flour and salt into a large bowl, making a well in the center. Crack the eggs into the well and begin whisking, gradually drawing in the flour from the sides. Slowly add the milk, whisking continuously to avoid lumps (lumps form when flour isn't gradually incorporated into liquid). Continue until you have a smooth batter with the consistency of single cream.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the melted butter and vanilla extract. For the best texture, cover the batter and allow it to rest in the refrigerator for at least 30 minutes – this relaxes the gluten in the flour, resulting in more tender crepes. The resting time also allows the starch molecules to absorb the liquid, creating a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat your crepe pan over medium-high heat. When hot, lightly brush with butter (too much will make the crepes greasy). Pour about 60ml of batter into the center of the pan, immediately tilting and swirling the pan to spread the batter in a thin, even layer. Cook for 1-2 minutes until the edges begin to curl and the underside is golden.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully flip the crepe using a spatula or, if you're feeling confident, with a quick flick of the wrist. Cook the second side for about 30 seconds until lightly golden. Transfer to a plate and keep warm. Repeat with the remaining batter, stacking the crepes with pieces of parchment paper between each one to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the Suzette sauce, melt the butter in a large flameproof pan or serving dish over medium heat. Add the sugar and stir until it begins to dissolve. The combination of butter and sugar will start to caramelize, creating the rich base of your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the orange and lemon zest, followed by the juices. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly and takes on a glossy appearance. The citrus acids help balance the richness of the butter and prevent the sugar from crystallizing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold each crepe into quarters (traditional for Crepe Suzette) or roll them into cylinders. Add them to the sauce, gently coating each one and allowing them to warm through for 1-2 minutes. The crepes will absorb some of the sauce, becoming infused with the citrus flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Now for the dramatic finale! If cooking for guests, you may want to do this at the table (ensuring adequate clearance from anything flammable). Warm the Grand Marnier and cognac slightly in a small saucepan - this helps it ignite more easily. Remove the crepe pan from the heat source, pour the alcohol over the crepes, and carefully ignite with a long match or lighter, standing at arm's length.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the flames to subside naturally – this will burn off the harsh alcohol while leaving the complex flavors behind. The flambéing process caramelizes the sugars in the liqueurs, adding depth to the sauce. Serve immediately, spooning extra sauce over each portion. The crepes should be tender, with a rich buttery orange flavor and subtle notes from the liqueurs.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do we flambé desserts like Crepe Suzette?
Flambéing serves both culinary and theatrical purposes. The process burns off the harsh alcohol whilst leaving behind complex flavours, caramelises sugars in the liqueurs, and adds depth to the sauce. The dramatic tableside presentation also creates a memorable dining experience that engages multiple senses.
What can I use instead of Grand Marnier for citrus flambéed pancakes?
Cointreau makes an excellent substitute with its orange flavour profile. For non-alcoholic versions, use additional fresh orange juice with a dash of orange extract, though you'll miss the flambé effect. Triple Sec or Curaçao can work well, whilst Brandy with orange zest offers a deeper flavour.
How do I prevent lumps forming in my crepe batter?
To achieve smooth crepe batter, gradually incorporate flour into the wet ingredients while continuously whisking. Create a well in the flour, add eggs, and slowly draw in flour from the sides. Add milk in stages, whisking constantly. Resting the batter for 30 minutes also helps dissolve any small lumps.
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