Crepe Suzette: An authentic French Dessert Recipe

An authentic French Dessert, this is in simple lay out “crepes with orange liquor”. And before going into the ingredients, a little introduction we think won’t really hamper the jazz of cooking this delightful Dessert. A typical French dessert that was created in the late 19th century in a restaurant named Monte Carlo, this like brownie is an accidental invention- the cook accidentaly set fire on a pancake that was flavored with cognac! Since then, this has been the Prima Donna of our very own, tastebud opera!


For the batter

  • Flour: 2 cups
  • Whole Milk: 2 and a 1/2 cups
  • Eggs: 4
  • Butter (melted): 2 tbsp.
  • Vegetable Oil: 1tbsp for rubbing
  • Vanilla Extract: 1 teaspoon


  • Blend everything in to a smooth batter. Heat a flat pan and rub it with oil. Pour 2-3 tbsp at a time and swirl quickly to make a thin pancake.
  • Flip it when one side’s light golden and let it cook for a minute in low heat.
  • Stack in plates.

For the Orange Liquor

  • Sugar: 1/2 cup
  • Orange Peel: 2 tsp
  • Orange Juice: 1/2 cup
  • Orange Liquor: 4tbsp
  • Butter : 5 oz. in room temperature
  • Cognac


  • In a processor, mix orange rind and butter. In a pan heat a little of this mixture, place crepe on top of it. Cook both sides in the mixture for about a minute.
  • Place in a warm dish and keep.
  • Mix the two liquors and keep.
  • While serving, sprinkle with castor sugar, pour liquor and flambe.
  • Serve immediately


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