Crêpes Suzette

  • Learn to make Crêpes Suzette

    IUP faculty member Chef Clifford Klinger teaches culinary recruiter Teresa how to make a classic dessert that is both simple to make and elegant to serve. Enjoy the demonstration, and then try the Crêpes Suzette recipe for yourself!

  • Check out this simple, elegant dessert!

    Print out a Crêpes Suzette recipe card. (PDF)

    Crêpes Suzette

    • 8 oz all-purpose flour (approximately 1½ cups)
    • 1 tsp salt
    • 6 eggs
    • 2 cups milk
    • 3 tbsp butter, melted


    Recipe for Crêpes Suzette
    • 3 tbsp Vanilla Sugar*
    • ½ cup unsalted butter
    • 5 oz orange juice
    • ½ oz lemon juice
    • grated orange rind from one orange
    • 3 oz Grand Marnier or Cointreau liqueur

    Method: Making the Crêpes

    Wisk together the flour, salt, and eggs.

    Mix in the milk to make a smooth batter.

    Strain the batter through a fine sieve and whisk in the melted butter.

    Cover and let rest for 30 minutes at room temperature.

    Heat crêpe pan over moderate heat, lightly oil and swirl 2 to 3 tbsp of batter to coat the bottom of the pan.

    Cook until the edges and the bottom of the crêpe are golden brown.

    Flip over and cook one more minute.

    Place crêpe on wire rack to cool.

    Yield: 36 crêpes

    Crêpes Suzette Video

    Method: Making the Crêpes Suzette

    Melt butter in the crêpe pan until it becomes frothy.

    Add vanilla sugar and stir until dissolved.

    Add orange rind and juices and bring to a simmer. Turn heat to low.

    Add each crepê into the sauce one at a time, fold in half and then in half again, forming a triangle.

    Continue until all crêpes for the order have been sauced and folded.

    Warm liqueur and pour over crêpes and sauce; ignite with a long match.

    When flames subside, place crêpes on dessert plate and serve.

    Yield: 4 orders of Crêpes Suzette, 3 crêpes per order

    *Vanilla Sugar can be made by adding one vanilla bean into 2 cups of granulated sugar. Cover tightly for one week. As sugar is removed, more sugar can be added as long as there is a vanilla fragrance.

    Notes from the Chef

    Making the Crêpe

    • Straining removes lumps and produces a smooth batter.
    • Melted butter adds flavor and helps to prevent sticking.
    • Resting the batter allows the gluten to relax in the flour producing a tender crêpe.
    • Pan temperature is very important; too high will blister the crêpe; too low will cause the crêpe to stick.

    Perfecting Crêpes Suzette

    • Be careful not to burn the butter.
    • Sauce can be flamed with the liqueur before the crêpes are added when making larger quantities.
    • When adding the crêpes to the sauce, work quickly so that the first crêpes do not absorb all the sauce.
    • When adding any kind of alcohol to a product never add directly from the bottle, this could produce a flash.

    The History of Crêpes Suzette

    • Crêpes Suzette was created by accident in 1895 by a fourteen year-old assistant waiter Henri Carpentier (1880–1961) in 1895 at the Maitre at Monte Carlo's Café de Paris.
    • Henri was preparing a dessert for the Prince of Wales, the future King Edward VII (1841–1910) of England.
    • The dessert was named in honor of the lady accompanying the prince.