Pancake season is here! Mix flour, sugar, eggs, and milk to create these delightful treats that delight the palate. Elevate your pancakes with the timeless Crêpes Suzette—a sophisticated dessert featuring thin crêpes bathed in butter, caramelized sugar, orange juice, and Grand Marnier. It never fails to impress adults (while kids enjoy classic spreads). Follow renowned French chef Philippe Etchebest's foolproof recipe, shared step-by-step in his YouTube Mentor program video. As the chef notes, "This is a recipe that can be made with products that can be found everywhere."
How to Make Philippe Etchebest's Crêpes Suzette
Ingredients:
- 4 cl rapeseed oil
- 30g caster sugar
- 10 cl orange juice
- 50g butter
- 5 cl Grand Marnier
- 1 organic orange
- 20g butter
- 2 eggs
- 125g flour
- 20g caster sugar
- 30 cl milk
- 1 tbsp orange blossom water (or rum, Grand Marnier, etc.)
Step-by-Step Recipe: Crêpes Suzette by Philippe Etchebest
- In a saucepan, heat the butter over low heat.
- Pour the flour, eggs, sugar, and salt into a bowl.
- Stir and gradually add the milk.
- Incorporate the melted butter and mix well.
- If lumps form, use an immersion blender.
- Add a splash of alcohol or orange blossom water.
- Let the batter rest for 15 minutes.
- Heat the pan and brush with a little oil.
- Pour a ladleful of batter into the hot pan.
- Once crêpes are cooked, prepare the Suzette sauce.
- Add sugar and melt butter in the pan.
- Pour in the orange juice.
- Reduce the mixture until it simmers, then remove from heat.
- Dip each crêpe into the sauce.
- Fold crêpes into quarters and grate fresh orange zest over them.
- Flambé with Grand Marnier.
