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Video:How to Make Crepes Suzette

with Jill Johnson

Crepes Suzette are a classic French treat. Here's a delicious recipe for Crepes Suzette.See Transcript

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Transcript:How to Make Crepes Suzette

Hi, I'm Jill Johnson and I want to show you how to make a Crepes Suzette on About.com. There are two steps to this recipe: making the crepes and flambéing them in an orange sugar sauce.

The legend of this delicious dessert is that it was created by the mistake of a 14-year-old assistant waiter Henri Charpentier who, in 1894 while making a dessert for the Prince of Wales, accidentally caught the cordials in the chafing dish on fire – and the result tasted great!

Ingredients for Crepes Suzette Crepes

To make about 12 10" crepes, which is enough to serve four, you will need:
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cups heavy cream
  • 1/4 teaspoon vanilla
  • 1/2 cup flour
  • 1/8 cup confectioners sugar
  • 1/2 teaspoon orange zest (which is the grated peel)
  • 1 tablespoon unsalted butter melted

Instructions for Crepes

Put all the ingredients, except the melted butter in a blender and mix until smooth. Then brush a 10-inch nonstick skillet with some of the butter and heat over medium high heat until hot.

Pour in a little less than 1/4 cup of the batter immediately moving the skillet to coat the bottom. And don't worry if they not perfectly round. You will fold them later covering any imperfections.

Cook until the top is just set. The underside will be golden, somewhere around 30 seconds or so. You may have to sacrifice the first couple of crepes as the pan gets to the correct temperature.

Loosen the edge of the crepe with a heatproof rubber spatula. And along with your fingertips flip the crepe and cook for another 10 to 15 seconds.

Fold the crepe in half, and fold again to form a triangle. Transfer to a plate and continue making crepes brushing the skillet each time.

Ingredients for Crepes Suzette Sauce

Now let's make the Crepe Suzette. You will need:
  • 1 stick unsalted butter
  • 2 cups granulated sugar
  • 1/2 teaspoon vanilla
  • 5 ounces of Grand Marnier (in all)
  • 1 teaspoon of orange zest
  • 1 teaspoon of lemon zest

Make the Crepes Suzette Sauce

To make the sauce, melt the butter in a large frying pan. when it begins to bubble, pour in 3 ounces of the Grand Marnier. When the mixture is warm, carefully light it on fire using a long lighter or by tilting the pan on the gas burner. When the fire goes out, add the vanilla and sugar and the zests.

Then place the folded crepes into the sauce. Turn them, and add the remaining 2 ounces of Grand Marnier and light them again. When the fire dies down, they are ready to serve. Garnish with thin strips of orange zest or other fresh fruit such as raspberries.

That's it. Be sure to look for more helpful tips and recipes on About.com.
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