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Le Chaudron recipe
Crêpes Suzette
Orange liqueur flambéed crêpes
⏱ 45 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12thin ready-made crêpesor homemade batter
150 g (5 oz)unsalted butter
150 g (5 oz)superfine sugar
4organic, unwaxed orangeszest and juice
1organic lemonzest and juice
100 ml (½ cup)Grand Marnier or Cointreau
1 tbspvanilla extract
- 12 thin ready-made crêpes or homemade batter
- 150 g (5 oz) unsalted butter
- 150 g (5 oz) superfine sugar
- 4 organic, unwaxed oranges zest and juice
- 1 organic lemon zest and juice
- 100 ml (½ cup) Grand Marnier or Cointreau
- 1 tbsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely zest the oranges and lemon on a Microplane, avoiding the bitter white pith, then squeeze and strain the juice.
- Melt the butter in the large skillet over medium heat until lightly browned.
- Add the sugar to the browned butter and let it caramelize 2 minutes, stirring, until amber.
- Pour in the citrus juice and zest and reduce 5 minutes into a syrup.
- Dip each crêpe in the hot syrup, fold into quarters and fan them out in the hot pan.
- Add the vanilla extract, pour the Grand Marnier over the crêpes and carefully light it with the lighter.
- Let it flame for 30 seconds, gently shaking the pan, then serve right away, 3 crêpes per warm plate with the sauce.
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