Crepes Suzette With Red Currant Jelly

Fondue.Chef's picture

Jul. 14, 2011


For crepes
Plain flour 4 Ounce
Salt 1 Pinch
Eggs 2
Milk 1 Cup (16 tbs)
Water 1/4 Cup (4 tbs)
Butter 1 Tablespoon
Red currant jelly/Orange filling 1/2 Cup (8 tbs)
Brandy/Curacao / grand marnier 1 Tablespoon



1. Through a sieve run the flour and salt together.

2. In a bowl or a container gradually beat in eggs, milk and water such that the batter is very smooth.

3. In a crepe pan heat a little butter, cover base of pan with a very thin layer of batter and cook quickly such that brown and crisp, turning once.

4. Fill each crepe with red currant jelly or orange mixture, fold in four, remove from pan and keep warm.

5. When all the batter is used up, return filled crepes all together to pan, pour over a little brandy or curacao and ignite.


6. When flames subside, serve at once.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 604Calories from Fat 138

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 281 mg11.71%

Total Carbohydrates 100 g33.3%

Dietary Fiber 1 g4%

Sugars 39 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet