Crepes Suzette

READY IN: 45mins
YIELD: 16 Crepes


  • 1 14 - 1 12
    cups whole milk (310 - 375 ml)
  • 4
    teaspoons melted butter, plus (60ml)
  • 12
    cup butter (125 ml)
  • 12
    cup flour (125ml)
  • 12
    teaspoon salt (2ml)
  • 13
    cup sugar (75ml)
  • 1
    teaspoon freshly grated orange rind
  • 14
    cup orange-flavored liqueur (optional) or 1/4 cup orange extract
  • orange slice (to garnish)


  • For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
  • Reduce to low speed and gradually add flour and salt; blend for one minute.
  • Strain the batter through a sieve, cover and refrigerate for one hour.
  • Spray a nonstick skillet with cooking spray, heat over medium heat.
  • Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
  • Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
  • To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
  • Place crepes, one at the time, into sauce and turn to coat.
  • Fold each crepe into quarters and place along the edge of the pan.
  • Repeat with remaining crepes until the pan is filled with folded crepes.
  • Add liqueur or extract.
  • Carefully ignite pan with a match or lighter to flambe (optional).
  • As soon as flame subsides, serve immediately. Garnish with orange slices.