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Crępes Suzette

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

For more on crêpes have a look at the article written by Peter Hertzmann <click here>

Crêpes Suzette, or a dish by that name, used to be a staple of French restaurants in America. Nowadays, it is rarely seen.

In researching of Crêpe Suzette recipes, I found many variations. I also found many conflicting statements as to the origin of this classic recipe. Many of the descriptions fail to hold up to scrutiny - including the most common - that Crêpes Suzette was first prepared by Henri Carpenter in 1905.

In the end I chose a method primarily based on the one presented by Escoffier in 1921. I like this version because it is not as soupy as many I found.


6 crêpes* (6" diameter)
2 tablespoons Grand Marnier 

Orange butter:
16 grams soft butter
12 grams powdered sugar
2 grams (about 1 teaspoon) grated orange zest
1 tablespoon Grand Marnier

  • For orange butter: combine ingredients with a rubber spatula and set aside.
  • Preheat oven to 400°F
  • Choose the least attractive side of each crêpe and spread about one-sixth of the orange butter over the entire side. Fold the crêpes in half and then into quarters. Arrange in groups of three on a buttered baking sheet. Bake for 4 minutes.
  • Place baked crêpes on heated serving plates. Heat the last 2 tablespoons of Grand Marnier in a small saucepan, flame, and divide among the plates. Serve immediately.

Escoffier used Curaçao as his liqueur of choice for this recipe. Cordon Bleu called for Cointreau, but there may be some conflict of interest here since they are owned by the same company that manufactures this liquor. I use Grand Marnier because that is what I have in my kitchen.

Crępe recipe:*


45 grams all-purpose flour
13 grams sugar
1 pinch fine salt
1 egg, beaten
85 milliliters milk
1 tablespoon Grand Marnier
2 tablespoons melted butter
6 grams (about 1 tablespoon) grated orange zest


  • Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate Grand Marnier, melted butter, and zest. Set batter aside for an hour before using.
  • Prepare crêpes. Keep warm until needed.

Serves 2

Adapted from A. Escoffier, Le Guide Culinaire, 1921 edition, page 524 and Le Cordon Bleu at Home, 1991, page 483.

To visit the à la carte web site - click here