Crêpe Suzette

Legendary dish sets your dessert on fire. Serves 6.


For crêpes:

  • 1 cup flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup cold water
  • 2 eggs
  • Unsalted butter (for pan)

For sauce:

  • 3 oranges
  • 2 sticks unsalted butter
  • 10 tbsp sugar
  • 1 tsp orange flower water
  • 7 tbsp Cointreau
  • 5 tbsp cognac


1. To make crêpe batter, whisk flour and eggs in a medium bowl. Add milk, cream and water, whisk until smooth. Set in refrigerator while you prepare the sauce.

2. Now for the sauce: remove rind from two of the three oranges. Mince the rind, juice all three oranges and set aside.

3. Beat butter and a half-cup of sugar on high-speed with a hand mixer about two minutes, until light and fluffy. Add rind, beat one minute. Gradually add orange juice, 2 tbsp Cointreau and orange water while constantly beating until light and fluffy again.

4. Make the crêpes: Heat crêpe pan or non-stick skillet over medium-high heat. Grease pan with butter and pour 1/4-cup of crêpe batter. Spread batter and coat the pan. Cook one side until the edges brown (about 1 minute), flip and brown other side for about 30 seconds. Lather, rinse, repeat with remaining batter. Grease pan as needed.

5. Bring it all together: pour orange-butter mixture in a skillet over medium heat, until it bubbles. Dip both sides of a crêpe in the sauce. Fold it into a crêpe triangle by folding the circle in half and then folding it in half again. Place folded crêpe in a greased pan. Repeat with remaining crêpes to fill the pan.

6. Light it: Remove pan from heat and sprinkle remaining sugar over crêpes in pan. Pour rest of Cointreau and all cognac over the crêpes. Ignite with a match.

7. Grand finale: Spoon orange-butter sauce over crêpes until flame dies. Serve right away and enjoy!

See Nigella Lawson demonstrate: