Hamdi Saidani This delicious Julia Child’s Crêpe Suzette is a quick and easy treat that’s perfect for any occasion. With crispy edges and a rich orange-butter sauce, these crêpes are simple to make and packed with flavor. You can easily swap ingredients to suit your taste, making this dish versatile and delightful every time.
Ingredients Needed
Crêpes
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/3 cup cold water
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter, melted, plus more for the skillet
Orange-Butter Sauce
- 1/2 cup unsalted butter (4 ounces), softened
- 1/3 cup plus 2 tablespoons granulated sugar, divided
- 1/2 tablespoon finely grated orange zest
- 1/3 cup fresh orange juice (from about 2 medium oranges)
- 3 tablespoons (1 1/2 ounces) orange liqueur (Grand Marnier or Cointreau)
- 1 tablespoon (1/2 ounce) Cognac
How To Make Crepe Suzette
- Make the Crêpes: Whisk together eggs, flour, milk, sugar, and salt in a medium bowl until smooth (the batter will be thick). Gradually whisk in cold water, canola oil, and melted butter until well combined.
- Cook the Crêpes: Heat a 10-inch crêpe pan or nonstick skillet over medium-high heat and lightly brush with butter. Add 3 tablespoons of batter, quickly tilting the skillet to evenly distribute the batter. Cook for about 45 seconds until the edges curl up and start to brown. Flip the crêpe using a long spatula and cook for another 10-15 seconds, until a few brown spots appear. Transfer the crêpe to a baking sheet. Repeat with the remaining batter to make about 10 crêpes, buttering the skillet between each one as needed.
- Make the Orange-Butter Sauce: In a food processor, combine butter, 1/3 cup of sugar, and orange zest. With the processor running, gradually add the orange juice until fully incorporated.
- Cook the Sauce: Pour the butter mixture into a 12-inch flameproof skillet and cook over medium heat, stirring occasionally, for 2-3 minutes until bubbling. Continue to cook for another 3 minutes until the sauce becomes syrupy.
- Dip and Fold the Crêpes: Reduce the heat to low. Working with one crêpe at a time, dip both sides in the sauce using two forks or a silicone spatula. Fold the crêpe into fourths with the prettiest side facing outward. Let excess sauce drip off, then transfer the folded crêpe to a baking sheet. Repeat with the remaining crêpes, scraping down the sides of the skillet as necessary.
- Flambé the Crêpes: Transfer the folded crêpes back to the skillet, overlapping slightly if needed. Sprinkle with the remaining 2 tablespoons of sugar. Increase heat to medium. Add the Grand Marnier and Cognac, then carefully ignite the sauce with a long-handled lighter. Spoon the flaming sauce over the crêpes until the flames subside, about 30 seconds. Transfer the crêpes to a platter and spoon any extra sauce over the top.
Recipe Tips
- Use a Nonstick Skillet: For easy flipping and to avoid sticking, always use a nonstick skillet when making crêpes.
- Let the Batter Rest: Let the batter sit for 30 minutes to ensure your crêpes come out light and tender.
- Cook Over Medium Heat: Keep the heat at medium to avoid burning the crêpes while ensuring they cook evenly.
- Thin Batter for Thin Crêpes: If the batter feels too thick, add a little more water to make it thinner, giving you thin, delicate crêpes.
- Be Gentle When Flipping: Use a wide spatula to flip the crêpes carefully without tearing them, ensuring they stay intact.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers crepe suzette in an airtight container in the fridge for up to 2 days.
- Freeze: Leftovers crepe suzette can be frozen for up to 1 month. After freezing, thaw them in the fridge overnight before reheating.
- Reheating: To reheat, warm leftovers crepe suzette in a skillet over medium heat for 1-2 minutes per side until heated through.
Nutrition Fact
Serving Size: 1 crepe with sauce (approximately 100g)
- Calories: 158
- Total Fat: 8.9g
- Saturated Fat: 5.1g
- Cholesterol: 95mg
- Sodium: 95mg
- Potassium: 95mg
- Total Carbohydrate: 15.43g
- Dietary Fiber: 0.5g
- Sugars: 7.5g
- Protein: 4.11g
More Julia Child Recipes:
Julia Childs Crepe Suzette
Description
This delicious Julia Child’s Crêpe Suzette is a quick and easy treat that’s perfect for any occasion. With crispy edges and a rich orange-butter sauce, these crêpes are simple to make and packed with flavor. You can easily swap ingredients to suit your taste, making this dish versatile and delightful every time.
Ingredients
Crêpes
Orange-Butter Sauce
Instructions
- Make the Crêpes: Whisk together eggs, flour, milk, sugar, and salt in a medium bowl until smooth (the batter will be thick). Gradually whisk in cold water, canola oil, and melted butter until well combined.
- Cook the Crêpes: Heat a 10-inch crêpe pan or nonstick skillet over medium-high heat and lightly brush with butter. Add 3 tablespoons of batter, quickly tilting the skillet to evenly distribute the batter. Cook for about 45 seconds until the edges curl up and start to brown. Flip the crêpe using a long spatula and cook for another 10-15 seconds, until a few brown spots appear. Transfer the crêpe to a baking sheet. Repeat with the remaining batter to make about 10 crêpes, buttering the skillet between each one as needed.
- Make the Orange-Butter Sauce: In a food processor, combine butter, 1/3 cup of sugar, and orange zest. With the processor running, gradually add the orange juice until fully incorporated.
- Cook the Sauce: Pour the butter mixture into a 12-inch flameproof skillet and cook over medium heat, stirring occasionally, for 2-3 minutes until bubbling. Continue to cook for another 3 minutes until the sauce becomes syrupy.
- Dip and Fold the Crêpes: Reduce the heat to low. Working with one crêpe at a time, dip both sides in the sauce using two forks or a silicone spatula. Fold the crêpe into fourths with the prettiest side facing outward. Let excess sauce drip off, then transfer the folded crêpe to a baking sheet. Repeat with the remaining crêpes, scraping down the sides of the skillet as necessary.
- Flambé the Crêpes: Transfer the folded crêpes back to the skillet, overlapping slightly if needed. Sprinkle with the remaining 2 tablespoons of sugar. Increase heat to medium. Add the Grand Marnier and Cognac, then carefully ignite the sauce with a long-handled lighter. Spoon the flaming sauce over the crêpes until the flames subside, about 30 seconds. Transfer the crêpes to a platter and spoon any extra sauce over the top.
Notes
- Use a Nonstick Skillet: For easy flipping and to avoid sticking, always use a nonstick skillet when making crêpes.
- Let the Batter Rest: Let the batter sit for 30 minutes to ensure your crêpes come out light and tender.
- Cook Over Medium Heat: Keep the heat at medium to avoid burning the crêpes while ensuring they cook evenly.
- Thin Batter for Thin Crêpes: If the batter feels too thick, add a little more water to make it thinner, giving you thin, delicate crêpes.
- Be Gentle When Flipping: Use a wide spatula to flip the crêpes carefully without tearing them, ensuring they stay intact.
Julia Childs Crepe Suzette
