New This Month

Crepes Suzette

  • Servings: 3


  • 4 brown-sugar cubes
  • 2 blood oranges
  • 2 tablespoons clarified butter, melted
  • 8 French Crepes
  • Freshly squeezed juice from 1 blood orange
  • 1 tablespoon plus 2 teaspoons orange-flavored liqueur, such as Cointreau or Grand Marnier


  1. Infuse brown-sugar cubes with orange oil by rubbing them over the skins of the blood oranges. Place sugar cubes in a mortar and pestle, and crush.

  2. Brush a large skillet with clarified butter, and heat over medium-high heat. Add a crepe to the skillet. Brush one side of the crepe with clarified butter, sprinkle with 1/8 teaspoon sugar, and drizzle with 1/4 teaspoon orange-flavored liqueur; keep the pan moving to prevent the crepe from sticking. Then fold the crepe into quarters, and push to one side of the pan. Repeat with remaining crepes, again, keeping pan moving. Pour blood orange juice over the pile of crepes. Remove pan from heat, and add 1 tablespoon orange-flavored liqueur to skillet. Return skillet to heat, and ignite. Cook until flames subside. Serve immediately.

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