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RECIPE
Crepe Suzette
Non Stick Crepe Pan
Eggs
Under 2 hours
4
RECIPE NOTES
Our Crepe Suzette recipe is our take on this age-old French dessert and is a great way to wrap up any meal with a sweet treat. The orange zest and flavoured liqueur is what truly makes this dish special, offering a unique twist on classic crepe recipes. While at first this recipe can be challenging, after a few flips, you’ll be an expert.
Our Cast Iron Crêpe Pan simplifies crepe-making thanks to its flat, low-edged design and satin black-enamelled cooking surface. This piece of cookware has been carefully designed to spread batter thinly and cook evenly, providing superior heat retention. The end result is perfectly thin and light crepes for the whole family!
Our Crepe Suzette recipe takes just under two hours to prepare (some of which can even be done overnight), including prep and cook time, and can serve up to four portions at a time. Be sure to have your Cast Iron Crêpe Pan ready along with all the ingredients you’ll need. For smaller or larger servings, adjust the portions accordingly and follow the steps below!
INSTRUCTIONS
In a bowl, whisk flour with salt; set aside. In small bowl, whisk together eggs, milk, water and 1 Tbsp (15 ml) of the butter until consistency of cream, adding up to 2 Tbsp (30 ml) more water if too thick. Pour over dry ingredients, whisking until smooth. Cover and refrigerate for 1 hour. Stir before using.
Heat crepe pan over medium-low heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (60 ml) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2-3 minutes. Transfer to plate.
In large or deep fry pan, melt sugar with butter over medium heat. Add orange zest, orange juice, orange segments and 1 Tbsp (15 ml) of the orange liqueur; bring to boil. Reduce heat and simmer for 1-2 minutes.
Add 1 crepe to pan, turning to coat. Using tongs, gently fold crepe into quarters; move to side of pan. Repeat with remaining crepes, overlapping around edge of pan.
Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve crepes.
