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Crepe «Suzette»

Author
Cookinero 7 Nov 2022
19460
Crepe «Suzette»

These pancakes (French for "crepes") were named after a certain Suzette - there are several different stories about this. It would be interesting to know which one is true, but the only thing that really matters is that they come out delicious.

How to cook Crepe «Suzette»

Step 1

Crepe "Suzette"

For the pancakes, sift the flour, powdered sugar and salt into a bowl. Make a well in the center, beat the eggs into it, pour in the oil and 2 tbsp. l. milk, mix until smooth. Pour in the milk in a thin stream, whisking faster. Then add 2-3 tbsp. l. water. The dough will be quite liquid.

Step 2

Crepe "Suzette"

Heat a small heavy-bottomed skillet. Wipe the skillet with a paper towel dipped in oil.

Step 3

Crepe "Suzette"

Bake pancakes, putting them in a pan or on a dish covered with a film. Rub the pan with oil from time to time.

Step 4

Crepe "Suzette"

For the sauce, melt the butter and sugar in a pan until all the sugar has melted. Increase the heat and let the mixture simmer until the sugar begins to darken, about 3 minutes. Stir once at the end.

Step 5

Crepe "Suzette"

Pour in the orange juice, add the orange and lemon zest, cook until thickened, 2-3 minutes. Pour in orange liqueur and cognac, reduce heat to low.

Step 6

Crepe "Suzette"

Put one pancake into the sauce, turn over. Fold the pancake in four and set aside. Repeat with the rest of the pancakes. Serve immediately.

Crepe «Suzette» - FAQ About Ingredients, Baking Time and Storage

Yes, you can use Grand Marnier, Cointreau, or even triple sec as alternatives. For a non-alcoholic version, replace it with orange juice concentrate or omit it entirely.
Replace the regular flour with a gluten-free flour blend (1:1 ratio). Ensure the blend contains xanthan gum or add 1/4 tsp per cup of flour for better texture.
Yes! Stack cooled crepes between parchment paper, wrap tightly in plastic, and refrigerate for up to 2 days or freeze for 1 month. Reheat gently in a pan or microwave.
Warm the sauce in a skillet over low heat, add folded crepes, and heat through for 1–2 minutes. Avoid high heat to prevent hardening the caramelized sugar.
Fresh juice is ideal for brightness, but bottled works in a pinch. Opt for 100% juice (not concentrate) and adjust sugar to taste as bottled juice may be sweeter.
Ensure your pan is properly heated and lightly greased before each crepe. A well-seasoned cast-iron or nonstick pan works best. Wipe excess oil to avoid greasy crepes.
Replace milk with almond, oat, or coconut milk, and use vegan butter or coconut oil in the sauce. Check that your liqueur is dairy-free if needed.
Absolutely! Adjust the batter amount per crepe (e.g., 1/4 cup for small, 1/3 cup for large). Cooking time may vary slightly—flip when edges are golden.
Pair with vanilla ice cream, whipped cream, or fresh berries for contrast. A sprinkle of powdered sugar or extra zest adds elegance.
If thin, simmer longer to reduce. If thick, add a splash of orange juice or water. The sauce should coat the back of a spoon but remain pourable.

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