Crepes Suzette La New Orleans Recipes

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Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15

Crepes Suzette image


  • Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
  • Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
  • In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
  • Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving


Provided by Geoffrey Zakarian

Categories     dessert

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

Crepes Suzette image


  • For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
  • Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
  • For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
  • Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
  • Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

2/3 cup whole milk, at room temperature
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pan
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon kosher salt
2 cups freshly squeezed (pulp-free) orange juice
3 tablespoons sugar
2 tablespoons unsalted butter
2 oranges, 1 zested in long strips with a citrus zester, both segmented
1/4 cup orange-flavored liqueur, preferably Grand Marnier
3 ounces cognac
Whipped Crème Fraîche, recipe follows, for serving
1 cup (8 ounces) crème fraîche
1 teaspoon vanilla paste


Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.

Provided by TheOtherJuliaGulia

Categories     Sweet Crepes

Time 1h

Yield 6

Number Of Ingredients 16

Crêpes Suzette image


  • To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
  • Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
  • To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
  • Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
  • To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg

½ cup whole milk
⅓ cup water
2 large eggs
1 teaspoon white sugar
¼ teaspoon kosher salt
¾ cup all-purpose flour
¼ cup unsalted butter, melted, divided
1 teaspoon freshly grated orange zest
⅓ cup fresh orange juice
3 tablespoons white sugar
1 teaspoon grated orange zest
¼ cup unsalted butter, cut into pieces
1 tablespoon orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
¼ cup orange liqueur (such as Grand Marnier®)
½ cup vanilla ice cream, or to taste


For the most dramatic presentation, lower the lighting when serving. This delicious dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Crepes Suzette á La New Orleans image


  • Sift dry ingredients together.
  • Stir in the milk slowly to obtain a smooth batter.
  • Add beaten eggs and beat well.
  • Add lemon or orange peel and bake on a hot, greased griddle until browned on both sides, but still soft enough to roll.
  • Spread each cake with sauce, roll and serve at once.
  • To make the sauce: cream butter and sugar together until fluffy and sugar is dissolved; add fruit juice very slowly, stirring constantly.
  • Add grated rind and curaçao; blend thoroughly.
  • Pour curaçao over rolled cakes and ignite before serving.

Nutrition Facts : Calories 390, Fat 13.2, SaturatedFat 7.3, Cholesterol 145.1, Sodium 433.6, Carbohydrate 58.9, Fiber 1, Sugar 31.6, Protein 9.4

2 cups flour, sifted
3 tablespoons sugar
1 teaspoon salt
2 cups milk
5 eggs, well beaten
2 teaspoons lemon rind or 2 teaspoons orange rind, grated
1/3 cup butter
1 cup superfine sugar
2/3 cup orange juice (fresh is best) or 2/3 cup tangerine juice (fresh is best)
1 teaspoon orange rind, grated


This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.

Provided by Nigella Lawson

Categories     project, dessert, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Crêpes Suzette image


  • In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
  • Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
  • Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 282 milligrams, Sugar 22 grams, TransFat 1 gram

1 cup freshly squeezed orange juice
Finely grated zest of 1 orange
10 tablespoons unsalted butter
1/3 cup superfine sugar
8 to 12 crepes (see recipe)
1/3 cup Grand Marnier, Cointreau or triple sec liqueur


This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

Provided by Good Food team

Categories     Dessert

Time 50m

Number Of Ingredients 7

Crêpes Suzette image


  • Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
  • Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
  • Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
  • Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Nutrition Facts : Calories 451 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium

1x classic pancake recipe (see 'Goes well with')
3 tbsp caster sugar
250ml freshly squeezed orange juice (2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier or Cointreau
50g unsalted butter

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Top Asked Questions

How do you make a crêpe?
For the Crêpes: 1 1 cup (120 grams) all-purpose flour 2 1/2 cup milk 3 1/2 cup water, minus 1 tablespoon 4 2 large eggs 5 2 tablespoons unsalted butter, melted; plus more for the pan if needed 6 2 teaspoons orange juice 7 1 1/2 teaspoons orange zest 8 1/4 teaspoon salt More ...
How do you make French crepes suzette?
To make these French crepes suzette the mouthwatering treat that they are, the butter needs to be infused with flavor. Specifically, the butter is mixed with sugar, orange zest and a splash of orange juice to essentially create the beurre Suzette.
How do you make orange crêpes in a food processor?
In a mini food processor, blend the 6 tablespoons of 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 crêpe.
What is the difference between crepe batter and Crepe Suzette?
The actual crepe batter is simply whisked up just like any classic crepe batter, then cooked in a thin layer in a crepe pan or a small [easyazon_link identifier=”B004Q9SP6W” locale=”US” tag=”monpetitfour-20″]skillet [/easyazon_link]. A French crepe suzette is everything that it is because of the orange-infused sauce.

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