Description
Julia Child’s Crepe Suzette whisks French culinary magic onto your plate with delicate, orange-infused crepes bathed in a caramelized butter sauce. Citrus-kissed elegance dances through each flambéed bite, inviting you to savor pure Parisian passion.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- ¾ cup (180 milliliters) all-purpose flour
- ½ cup (120 milliliters) whole milk
- ½ cup (4 ounces / 115 grams) unsalted butter, softened
Liquid and Flavoring Ingredients:
- ⅓ cup (80 milliliters) fresh orange juice (from about 2 medium oranges)
- ⅓ cup plus 2 tablespoons (100 milliliters) granulated sugar
- 3 tablespoons (45 milliliters) orange liqueur (Grand Marnier or Cointreau)
- 1 tablespoon (15 milliliters) Cognac
- ½ tablespoon finely grated orange zest
- ⅓ cup (80 milliliters) cold water
- 1 tablespoon (15 milliliters) canola oil
Seasoning Ingredients:
- ½ teaspoon granulated sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon (15 milliliters) unsalted butter, melted, plus more for the skillet
Instructions
- Prepare the crêpe batter by thoroughly whisking eggs, flour, milk, sugar, and salt in a medium bowl until achieving a smooth consistency. The initial mixture will appear thick.
- Gradually incorporate cold water, canola oil, and melted butter into the batter, continuing to whisk until ingredients are fully integrated and the mixture becomes uniformly smooth.
- Preheat a 10-inch (25.4 centimeters) nonstick skillet over medium-high heat, lightly coating the surface with butter to prevent sticking.
- Pour approximately 3 tablespoons (45 milliliters) of batter into the heated skillet, immediately rotating the pan to spread the mixture evenly across the surface.
- Allow the crêpe to cook for roughly 45 seconds until the edges begin to curl upward and develop a golden-brown coloration.
- Carefully flip the crêpe using a long spatula and cook an additional 10-15 seconds, allowing a few brown spots to form for enhanced flavor.
- Transfer the completed crêpe to a baking sheet and repeat the cooking process, remembering to reapply butter between each crêpe. Aim to produce approximately 10 crêpes.
- Create the orange-butter sauce by combining butter, 1/3 cup (66 grams) of sugar, and orange zest in a food processor.
- While processing, slowly introduce orange juice until the mixture becomes completely smooth and well-integrated.
- Pour the butter mixture into a 12-inch (30.48 centimeters) flameproof skillet, cooking over medium heat and stirring periodically for 2-3 minutes until bubbling begins.
- Continue cooking for an additional 3 minutes, allowing the sauce to reduce and develop a syrupy consistency.
- Reduce heat to low and individually dip each crêpe into the sauce using forks or a silicone spatula, ensuring both sides are coated.
- Fold each crêpe into quarters, positioning the most visually appealing side outward. Allow excess sauce to drip off before transferring to the baking sheet.
- Return the folded crêpes to the skillet, arranging them with slight overlap if necessary.
- Sprinkle the remaining 2 tablespoons (25 grams) of sugar across the crêpes and increase heat to medium.
- Add Grand Marnier and Cognac to the skillet, then carefully ignite the sauce using a long-handled lighter.
- Continuously spoon the flaming sauce over the crêpes for approximately 30 seconds, or until the flames naturally subside.
- Transfer the finished crêpes to a serving platter, drizzling any remaining sauce over the top for additional flavor and presentation.
Notes
- Perfecting your technique takes practice, so don’t get discouraged if the first few crêpes aren’t picture-perfect.
- Water helps thin out thick batter, creating those delicate, paper-thin crêpes that melt in your mouth.
- Gentle flipping with a wide spatula prevents tears and keeps your crêpes looking smooth and professional.
- Medium heat is the secret to golden-brown crêpes that cook evenly without burning or undercooking.
- Resting the batter allows gluten to relax, resulting in incredibly tender and light crêpes every single time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 26 g
- Sodium: 142 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 112 mg