This dessert has a legendary story. It was accidentally created in 1895 when a 14-year-old waiter, Henri Charpentier, was preparing crêpes for the Prince of Wales in Monte Carlo. He accidentally set the liqueur sauce on fire, but instead of panicking, he served the flaming dish. The prince loved it and named it “Crêpe Suzette” after a guest at his table.
While it sounds incredibly fancy, Crêpe Suzette is surprisingly simple and frugal at its core, relying on basic pantry staples like flour, eggs, sugar, and oranges. It’s the perfect elegant dessert for a special evening in Cairo or a weekend family treat without breaking the bank.
- Prep: 15 mins
- Cook: 25 mins
- Total: 40 mins
- Servings: 4 (2 crêpes each)
- Yield: About 8 crêpes
Ingredients
For the Simplified Crêpe Batter:
- 1 cup all-purpose flour
- 1¼ cups milk
- 2 large eggs
- 2 tablespoons sugar
- 1 tablespoon butter, melted
- A pinch of salt
For the Classic Suzette Sauce:
- 4 tablespoons butter
- 4 tablespoons sugar
- Juice and zest of 2 medium oranges
- Vanilla ice cream or whipped cream, for serving (optional)
Directions
Step 1: Make the Crêpe Batter
In a blender, combine the flour, milk, eggs, sugar, melted butter, and salt. Blend until the batter is completely smooth with no lumps. Let the batter rest for at least 5 minutes to allow the flour to hydrate.
Step 2: Cook the Crêpes
Heat a non-stick skillet over medium heat and lightly brush it with butter. Pour about 3 tablespoons of batter into the center of the pan, immediately swirling and tilting the pan to create a thin, even circle. Cook for about 30-45 seconds per side, until lightly golden. Slide the finished crêpe onto a plate and repeat with the remaining batter, stacking the crêpes as you go.
Step 3: Prepare the Suzette Sauce
In a large skillet over medium heat, melt the 4 tablespoons of butter. Stir in the 4 tablespoons of sugar until it begins to dissolve and form a light caramel syrup.
Step 4: Add the Orange Flavor
Carefully pour in the fresh orange juice and add the zest. The mixture will bubble and steam—continue to whisk until the sauce is smooth and thickens slightly, about 2-3 minutes.
Step 5: Assemble and Serve
Fold each crêpe into quarters to form a triangle. Place them directly into the warm sauce in the skillet. Use tongs to gently turn the crêpes, allowing them to soak up the delicious orange butter sauce for about a minute.
Step 6
Plate two warm crêpes per person immediately, spooning the extra sauce from the pan over the top. Serve as is, or with a scoop of vanilla ice cream for a truly decadent finish.
Cook’s Notes
- Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Dairy-Free Option: Use a plant-based milk (like almond or soy) for the batter and a high-quality dairy-free margarine or butter alternative for the batter and sauce.
- Make-Ahead: You can cook the crêpes a day in advance. Stack them with parchment paper in between, wrap them tightly, and store them in the refrigerator. Simply prepare the sauce and warm them through when you’re ready to serve.
Nutrition Facts
(Approximate values per serving of 2 crêpes, without ice cream):
- Calories: 455 kcal
- Protein: 8 g
- Carbohydrates: 52 g
- Fat: 23 g
- Sugar: 30 g
***Disclaimer:*** Nutritional information is estimated and may vary based on the specific ingredients used.
