Crepes Suzette

Although the origin of the dish and its name is disputed, what is NOT disputed is how delicious this dessert is.  While it seems to have recently gone out of fashion, we are here to say, bring it back! 

We made this dessert (non-flame version to maintain friendships!) at a recent dinner party, although frankly, it doesn't take a party or gathering for you to indulge yourself or family with this wonderful dish.

Use any Pillivuyt dish or eared baking dish to cook and serve it in.  It works great!

If you are into French crepes, you need to know and try Crepes Suzette. It is important to note that the crepe suzette is not what many people tend to think it is. The actual French Crepe Suzette is a crepe coated with a sugary mandarin and orange liqueur flavoured butter--it is not flamed at the tableside.  (That's the crepe flambé.)

How to Make the Crepes Suzette
Crepes suzette are actually plain crepes that are coated in a mandarin butter infused butter. The butter can be made in advance up to 24 hours and be used whenever you need it.

For this recipe it will be important to have again a stack of crepes ready. 

How to make the Suzette butter
In a bowl mixed the following ingredients:

  • 100 grams of plain butter ( has to be soften at room temperature)
  • 100 grams caster sugar ( white fine sugar)
  • 1 Mandarin ( juice + zest)
  • 2 tablespoon of triple sec or curacao liqueur
  • 2 tablespoon of orange zest and rind (for decoration)
  • powder sugar ( for decoration)
  1. Start by grating the zest of the mandarin  in a bowl.and when done press and reserve the juice.
  2. Add the butter and mix gently to a paste using a fork
  3. Add all of the sugar and mix well
  4. Add the liquor
  5. Lastly, add the mandarin juice in the mix and mix well with a fork. note that for the mandarin juice it is best to add it bit a a time. I found that half of the mandarin juice was enough.

To prepare the crepes Suzette for service it is just a matter of warming up each crepes in a pan on very low heat then, when the crepe is warm enough coat it with some of the butter. wait for the butter to melt and the crepe to be nice and warm then fold it and put on a plate.  Decorate with orange zest and serve.

Here is The French Cooking Academy's instructional video for making Authentic Crepes Suzette. Bon Appétit


1 comment


  • Natalie Udell

    My mouth is watering. I love how detailed you are. Fits me perfectly. Do you have a video of sautéing the crepes?
    Thank you,
    Natalie


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