Crepes Suzette

Recipe provided by Chef Crusco Catering in Austin, Texas

Ingredients (20-25 Crepes)

  • 4 large eggs
  • 1 cup milk
  • 1/3 cup water
  • 1.5 cups flour
  • 1.5 tbsp. Sugar
  • Pinch of Salt
  • 5 tbsps. melted butter (Extra melted butter – for coating the pan)
  • 1.5 cups – fresh squeezed orange juice
  •  2 Oranges – Zest
  • 8 tbsps unsalted butter
  • 3/4 cup sugar
  • 1/2 cup Grand Marnier
  • Garnish: Powdered Sugar, Mint, Orange Supremes, Grand Marnier


  1. In a blender, combine milk, butter, eggs, salt, sugar, water and flour. Pulse for 20-30 seconds and then place the crepe batter in the refrigerator for 1 hour.
  2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Remember to use your wrist and arm to swirl the pan around.
  3. Cook 30-45 seconds & flip when golden in color. Cook another 30 seconds or until golden brown & remove. Lay them out flat (each separated by parchment paper) so they can cool. Continue until all batter is used.
  4. In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium heat and simmer until syrupy (about 10-12 minutes). Set aside off the heat.
  5. Fold crepes into quarters in a non-stick pan and arrange in circular, overlapping pattern. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 3-4 minutes.
  6. Warm Grand Marnier in pan that held orange syrup and then slowly pour on top of crepes. Using a stick lighter, light a flame to the surface and flambee the crepes. Cook just until the flames subside.
  7. Serve immediately, spooning crepes and sauce onto each plate. Eat as is or garnish with more zest, mint, powdered sugar, orange supremes and more Grand Marnier. Enjoy!