Crępe Suzette

Crępe Suzette is a French dessert consisting of a crępe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top.

6 tablespoons + more for baking sheetUnsalted butter, softened
¼ cup + 2 tablespoons + more for sprinklingSugar
1 tablespoonFinely grated orange zest
⅓ cupFresh orange juice
4Maudet’s Artisan French Crępes
¼ cupGrand Marnier
2 tablespoonsCognac


Blend the butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

Preheat the broiler.

Butter a large rimmed baking sheet and sprinkle lightly with sugar.

Place 2 rounded teaspoons of the orange butter in the center of each crępe. Fold the crępes in half and in half again to form triangles. Arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly.

Sprinkle with the remaining 2 tablespoons of sugar.

Broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes.

Using a long spatula, transfer the crępes to a heatproof platter.

Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crępes.

Tilt the platter away from you, and, with a spoon, carefully baste the crępes until the flames subside. Serve right away.

Makes 4 crępes.

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