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Crêpe Suzette
Resting time30

Crêpe Suzette



  • 2 cups wheat flour
  • 1/4 cup superfine sugar
  • 3 tablespoons butter
  • 2 cups of milk
  • 4 eggs



  • 1 stick softened butter
  • 2/3 cup powdered sugar
  • 1 organic orange
  • 5 fl oz Grand Marnier


1 Pour the flour in a mixing bowl, making a well in the center. Pour eggs, superfine sugar, and milk, then mix with a whisk.

2 Melt butter, then add to the mixture. Mix until the crepe batter is smooth and homogeneous.

3 Let sit at room temperature for about 30 minutes.

4 Heat the 11 inch Cristel® crepe pan to 2/3 of maximum power of your source of heat, then pour a ladle of batter and spread it evenly over the entire surface of the pan. Cook the crepe for about 1 minute on each side.
Repeat with the remaining batter.

For the filling:

5 Zest the orange.

6 Cream together the softened butter, powdered sugar and orange zest in a mixing bowl.

7 Fill the crepes and fold them in quarters.

8 Juice the orange.

9 Heat the crepe pan with a dab of butter, then add the orange juice and a teaspoon of sugar. Add the crepes to the crepe pan and allow the juice to reduce slightly.

10 Heat the Grand Marnier in a mini Castel Pro® saucepan, remove crepes from heat and pour the Grand Marnier over them, then flambé.

30/11/2021 10:35:04