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Crêpes Suzette

Yield Makes 6 dessert servings
Notes: For a good show, prepare this French classic at the table in an attractive frying pan over a tabletop burner or in a chafing dish with canned fuel. If your tabletop heat is not sufficient to melt the sugar in just a few minutes, complete step 3 on the kitchen range, then finish the dish in front of guests.


  • 12 thin crêpes (6 or 7 in.)
  • 2 teaspoons grated orange peel
  • 1 teaspoon grated lemon peel
  • 1/2 cup orange juice
  • 1 tablespoon lemon juice
  • 6 tablespoons sugar
  • 1/4 cup (1/8 lb.) butter or margarine
  • 1/4 cup orange-flavor liqueur such as Grand Marnier or curaçao
  • 1/4 cup cognac, brandy, or more orange-flavor liqueur
  • Vanilla ice cream (optional)

Nutrition Information

  • calories 284
  • caloriesfromfat 44 %
  • protein 5.1 g
  • fat 14 g
  • satfat 8 g
  • carbohydrate 30 g
  • fiber 1.1 g
  • sodium 152 mg
  • cholesterol 118 mg

How to Make It

  1. Fold crêpes in half, pale surfaces inside, and lay, overlapping, on a plate.

  2. In a bowl, mix orange and lemon peel with orange and lemon juice.

  3. In a 10- to 12-inch frying pan or chafing dish over high heat, melt sugar, shaking pan often, until it turns amber, about 2 minutes. Reduce heat to low and add juice mixture all at once; sugar hardens. Stir until sugar dissolves. Add butter and stir until melted.

  4. With 2 large spoons and working quickly, lay 1 folded crêpe at a time in sauce, turn over, fold crêpe again to make a triangle, and push to a side of the pan. Repeat to moisten and fold each crêpe, overlapping as needed to fit in pan.

  5. Pour liqueur and cognac over crêpes; when liqueurs are slightly warm, about 30 seconds, ignite (not beneath an exhaust fan or flammable items). Shake pan or spoon sauce over crêpes until flame dies. Let simmer 1 or 2 minutes, then spoon crêpes and sauce onto plates. Accompany with ice cream.