Crêpes Suzette: Recipes in the Quarantine

I have to say that so far, this has been one of my highlights of the quarantine. Had I not spent so much time at home, I probably wouldn’t have taken on such a new and exciting project as this. 

For this one, I made the crepes from scratch, and then after the orange butter to smear over the crepes. The party really got started when I lit it all on fire with some brandy and Grand Marnier. 
It was really so fun to catch it on video and share it with others, but what I really can’t wait for, is to end in-person dinner or cooking classes with this chef’s magic trick. It’s just the cherry on top and makes it an unforgettable experience. 
You can see the fun video (split in two parts) on my Instagram page @chefjoannas 

The ULTIMATE SHOWSTOPPER dessert. 😲👍🏻The first part is showing you how to make the orange butter for the crepes. The second part will show you how to do the pièce de resistance ! 🇫🇷 FLAMBÉ (to put on fire)
See my video for making crepes from scratch. 

Crepes suzette


(Serves 2-3)
  • 3-4 made crepes (recipe for crepes at bottom)
  • 1 orange zested and juiced
  • 3 T butter, softened
  • 4 T sugar, divided
  • 2 T Grand Mariner
  • 1 T brandy


Set oven broiler to HIGH and put a rack in middle of oven.
To make the orange butter, mix butter with orange juice, zest and 3 T sugar. Use mini food processor or just a fork. .

Arrange crepes, fold in quarters and place in heat proof pan. Smear the orange butter in crepes and sprinkle on remaining 1 T sugar. 

Place pan on middle rack and broil for about 2 minutes until sugar gets caramelized. Don’t walk away- it can burn quickly. You can, very carefully, baste with a spoon the juices in the pan over the crepe. 
Place the pan of crepes on a burner. Careful the handle is hot. .
Then for the show….
Gather your friends and family or whoever will watch you on video chat. .
Mix brandy and Grand Marnier in a heatproof cup like metal and light the liquid with a lighter. There should be a faint fire. STAND BACK And pour lit alcohol over crepes. Baste baste – careful. Let all the alcohol burn off. It’s so fun. Enjoy it… carefully 😊

Instagram: @chefjoannas




  • 2 large eggs
  • ¾ cup all-purpose flour
  • 1/2 cup milk
  • ⅛ tsp. salt
  • 1/2 tsp. sugar
  • ⅓ cup cold water
  • 1 Tbsp. canola oil
  • 1 Tbsp. melted unsalted butter


In a medium bowl put all the dry ingredients together and whisk. Make a well. Then, pour the wet ingredients into the well and whisk little by little to incorporate the dry ingredients. Whisk until smooth. The batter will be thick. Then, whisk in the water, oil, and melted butter. 
**Crepe batter is best when you make it 1 hour in advance, or even a day before. It allows the flour to soak up the liquid and creates a more tender crepe. Keep in the fridge until ready to use. When you take it out, mix it briefly. 
When ready to cook the crepes, heat a 6-inch nonstick pan or crepe pan and rub a little butter on the skillet on low heat. Add 2 tablespoons of the batter. Immediately swirl the batter to cover the whole pan. You can do this off the heat, swirling your wrist to get the most even distribution. 
Cook crepes on medium high. Turn when the sides start to brown, about 45 seconds. Then, cook another minute or so until a little golden brown. Place on a plate or baking sheet and continue with remaining batter. 

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