Recipe Crepe Suzette - mydish
4 stars based on 2 reviews

Crepe Suzette

Crepe suzette was cooked for the first time in a restaurant in Monte Carlo at the end of the 19th century. The cook set fire by error on a pancake flavored with cognac. Very quick.


Step 1: Put 1/2 cup of sugar and orange peels in a processor. Stir for one minute. Add 4.5 oz of butter and process. Add slowly 1/2 cup of orange juice. Then 3 table spoons of orange liqueur.

Step 2: Cover and refrigerate.

Step 3: Prepare the pancake mixture. Place ina processor milk, water, egg yolks, 1 table spoon of sugar, 1 table spoon of orange liqueur (or brandy), flour, 5 table spoons of butter. Process for one minute at top speed. Cover and refrigerate for at least 2 hours.

Step 4: Rub a skillet with butter. Cook one pancake at the time over moderate heat.

Step 5: Put the orange mixture in a saucepan and heat for one minute, then move to the pancake skillet over moderate heat.

Step 6: Place one pancake in the skillet. Turn it cautiously. Fold it in half, than half again. Continue with the other pancakes.

Step 7: Heat 2 table spoons of Cognac and 2 table spoons of orange liqueur in a saucepan. Pour over pancakes. Ignites - cautiously - with a match and serve immediately.


Milk ¾ Cup
Water ¾ Cup
Egg Yolks 3
Sugar 1 Cup
Unsalted Butter ½ Lb
Orange Peel 2
Orange Juice ½ Cup
Orange Liqueur 4 Tb
Cognac To Taste (this Is The Thing That Makes The Flame)

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