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Crêpes Suzette with Orange Butter Recipe
Crêpes Suzette with Orange Butter
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Flavors of France
Total time: more than 2 hours

Prep. time: Under 30 minutes
Resting time: 2 to 3 hours
Cooking time: About 30 minutes

Difficulty: Easy
Crêpe batter
- 500 ml (2 cups) milk
- 200 g (7 oz.) flour
- 3 eggs
- A pinch of salt
- 100 g (3 1/2 oz.) melted browned butter

Orange butter (make at the last moment)
- 225 (8 oz.) butter
- 300 g (10 oz.) sugar
- Juice of 2 oranges
- Lemon juice
- A splash of Grand Marnier

- Zest of 3 oranges
- 150 ml (10 tbsp.) grenadine

Preparation of the crêpes

  1. Mix the eggs with the flour and salt and gradually whisk in the milk. Put through a strainer: the mixture must be smooth.
  2. Let the batter rest for 2 to 3 hours.

Preparation of the orange butter

  1. Cook the sugar and butter to a light caramel stage. It should be nicely golden. When it is ready, pour it into a blender.
  2. Blend with the fruit juice and Grand Marnier.
  3. Mix for two minutes to blend in the butter.
  4. Remove from the blender and keep at room temperature.
  5. Remove the zest from the oranges with a vegetable peeler and cut into thin julienne strips.
  6. Blanch twice in boiling water. Let cool and then drain.
  7. Place the zest and 150 ml grenadine in a saucepan over high heat. Stir frequently until all the grenadine has evaporated.

Crêpes "Suzette"

  1. Spread the crêpes (2 to 3 per person) on a work surface.
  2. Using a brush, spread the orange butter on both sides of the crêpes. Fold in half.
  3. When all the crêpes are done, place them in an oven-proof pan.
  4. Spread the rest of the orange butter over top and sprinkle with the orange zest.


  1. In a hot oven, heat the crêpes until the edges become slightly crispy.
  2. Arrange them immediately on warm plates. Serve immediately.
More recipe ideas

Photo : ID 14405383 / blinztree / MSCOMM 

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