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(formerly Crêpes Suzette)


Ingredients for 8 servings:

16 dessert crêpes (Basic Techniques)

Bitter Orange Marmalade:

1 navel orange, organic preferred



2 tablespoons lemon juice


2/3 cup Orange Marmalade

6 tablespoons unsalted butter

2 tablespoons sugar

1/4 cup cognac

1/4 cup Grand Marnier


Orange Marmalade: Wash and dry the orange. Cut into into 16 roughly even pieces, first quarters, then quarter the quarters. Place pieces in the workbowl of a food processor and pulse until finely chopped. Measure the fruit volume and combine with an equal amount of water in a heavy, 4 quart saucepan. Bring the mixture to a simmer and cook slowly, uncovered, for 10 minutes. Measure the mixture and set aside an equal volume of sugar. Return the marmalade base to the boil and add the sugar, 1/2 cup at a time, allowing the liquid to regain the boil before adding more. Once the sugar is added, spoon in the lemon juice and continue boiling for a minute. Pour off 2/3 cup marmalade for the crepe recipe. Boil remaining marmalade for another 2-3 minutes before pouring into sterilized jars and sealing.


Heat a large skillet over a medium flame. Heat the orange marmalade with the butter. Place crêpes in the pan, folding them in half and then in quarters, coating the surfaces as you fold. Sprinkle on the remaining sugar, combine the cognac and orange liqueur and pour this over the crêpes. Shake the pan to distribute the alcohol and let it warm up, then tilt the pan or apply a flame from a match or lighter and allow the pan to flame amaze your guests.


When the flames have subsided, divide the crêpes among 8 warm plates. Spoon on the remaining orange marmalade and serve immediately.


CAUTION: Do not hold a bottle of alcohol over the skillet and pour directly onto the crêpes. The flame can travel from stovetop into the bottle and explode in your hand. Do not perform this with the oven vent on for the same reason: the flame will extend up into the vent.