Crêpes Suzette

Recipe from Oxmoor House

More From Oxmoor House


  • 2/3 cup sugar
  • 1/2 cup butter or margarine
  • 2 orange wedges
  • 1 lemon wedge
  • 2 tablespoons grated orange rind
  • 1 cup orange juice
  • Crêpes
  • 1/4 cup brandy
  • 2 tablespoons Bénédictine
  • 2 tablespoons Cointreau or other orange-flavored liqueur


  1. Combine sugar and butter in a large skillet or chafing dish; cook over medium heat until mixture is lightly browned. Add orange and lemon wedges, pressing rind with wooden spoon to extract oil. Stir in grated orange rind and juice; cook until bubbly. Remove orange and lemon wedges, and discard.
  2. Dip both sides of crêpe in orange sauce; fold in half, and in quarters. Repeat procedure with remaining crêpes, pushing folded crêpes to side of pan.
  3. Spoon liqueurs over crêpes in pan. Heat 1 minute without stirring. Ignite with a long-handled match. Allow flames to die down, and serve immediately.
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