Crepes Suzette's picture

Sep. 22, 2011


For crepes
Milk 1 Cup (16 tbs)
Butter 2 Tablespoon
Eggs 2 , well beaten
All purpose flour
Baking powder 3/4 Teaspoon
Salt 1/2 Teaspoon
Cinnamon 1/4 Teaspoon
Mace 1 Dash
For suzette sauce
Butter 1/3 Cup (5.33 tbs)
Cointreau 1/4 Cup (4 tbs)
Orange juice 1/3 Cup (5.33 tbs)
Orange peel 1 Teaspoon
Brandy 1/4 Cup (4 tbs)



1 In a pan, heat milk and butter to just below boiling point. Do not boil.

2 Allow to cool slightly.

3 In a bowl, mix eggs, flour, baking powder, salt, cinnamon and mace.

4 Blend into the milk mixture.

5 Into lightly buttered 6- to 7-inch fry pan, pour 2 generous tablespoons batter and cook over medium heat for 1 minute or until the bottom is lightly browned.

6 Turn and brown on the other side.

7 Transfer to a plate and set aside until ready to serve.

8 Repeat the procedure until batter is used. (These may be made ahead of time.)

For the Suzette sauce:

9 In a chafing dish, melt butter ; add Cointreau, orange juice and orange peel.

10 Heat until the mixture comes to a boil.

11 One at a time, add the crepes,and baste with sauce.

12 Fold crepes in quarters and move to one side of pan until all are heated.

13 Pour brandy over all and flame.


14 Allow three per person.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 422Calories from Fat 228

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 378 mg15.75%

Total Carbohydrates 27 g9%

Dietary Fiber %

Sugars 13 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet