By Benoit Castel

Recipe Crêpes Suzettes

To make this dish

Ingredient list

  • Crepe batter
    190 g flour
    60 g fine sugar
    1 pinch salt
    1 vanilla pods
    1 orange (preferably organic or untreated)
    1 Lemon (preferably organic or untreated)
    30 g Lescure Unsalted 250g butter Roll 82% fat
    4 eggs
    430 g whole milk
  • Suzette preparation
    180 g fine sugar
    Juice of 2 oranges
    25 g Lescure Unsalted 250g butter Roll 82% fat
    1 orange (preferably organic or untreated)
    20 g Grand Marnier® + more for flambéing

The recipe, step by step

  1. 01

    Crepe batter

    Zest the orange and lemon. In a bowl, combine the flour, sugar, salt, vanilla and lemon and orange zest. Gradually add the eggs and stir will to obtain a homogenous mixture. Heat 1/3 of the milk with the butter to melt it.

    Once it has melted completely, add the rest of the milk and stir. Gradually add this mixture to the crepe batter and stir to combine well. Use a blender if necessary.



  2. 02

    Suzette preparation

    In a flat-bottomed saucepan, melt the sugar in three additions, letting it turn slightly golden in colour.

    Deglaze with the orange juice and add the butter. Melt over low heat. Zest the orange and cut the zest into very thin strips.

    Place the orange zest strips in a saucepan filled with cold water and bring to the boil to blanch them. Drain and add to the orange juice/butter mixture. Whisk in the 20 g of Grand Marnier® and heat until the mixture is syrupy.


  3. 03


    In a lightly greased crepe pan, ladle out enough batter to make individual crepes. Brush each crepe with the Suzette preparation and transfer to a large platter. Pour the remainder of the Suzette preparation over the crepes and flambé with Grand Marnier®.


    • If possible, prepare the crepe batter the day before for more flavour.