Bruno Albouze Crepe Suzette
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Crepe Suzette

Yields20 ServingsPrep Time1 hrCook Time25 minsTotal Time1 hr 25 minsRating


Crepe Batter
 300 g Bread flour
 30 g Sugar
 150 g Eggs
 2 g Salt
 800 g Milk
 50 g Butter, melted
Beurre Suzette
 150 g Orange juice
 10 g Orange zest
 5 g Lemon zest
 150 g Butter



Crepe Suzette is a French classic dessert made with an orange-butter sauce and often flambéed with Grant Marnier. These French street-food staples can also be dressed up with savory toppings. Savory crepe batter would rather be made with buckwheat flour known as galettes in Bretagne.


Yield 20 x 9''/23cm diameter crepes. Slightly beat eggs with salt. In a separate bowl, combine flour and sugar. Mix in the beaten eggs and pour in milk gradually; mix until smooth. Add melted butter, oil, and zests. Use an immersion blender to smooth it out. The ideal consistency is have the batter run like heavy cream. Best to rest crepe batter at room temp for 2 hours and chill overnight. Resting before cooking helps to relax the gluten, and to release any air bubbles that may have formed in whisking or blending. It also gives the flour a chance to expand and absorb the liquids in the batter, and can also intensify flavors. Renowned French chef Paul Bocuse suggested that there is a slight fermentation that goes on when resting the batter in a warm area.

Beurre Suzette

Bring to a boil orange juice, sugar, and zests. Reduce to sirupy consistency. Turn off heat and whisk in chunks of butter, or best use an immersion blender to smooth. Set aside. For the candied orange peels: Peel an orange, slice off white pith and cut into very thin strips. Cook orange strips with 2 oz/60g sugar and 3 oz/90g water.


Heat over medium-high a 11''/28cm nonstick skillet or crepe pan until hot. Using a folded paper towel, brush lightly with some vegetable oil or melted clarified butter. Pour in about a 1/4 cup/60ml batter, immediately rotating skillet to coat bottom. Cook until underside is golden and top is just set, 20 to 40 seconds. Loosen edge of crêpe with a heatproof rubber spatula, then flip crepe over with your fingertips and cook for about 15 seconds more. Transfer to a plate. Continue until done.


Brush out crepe with some warm beurre suzette before folding into triangles. Add orange segments, candied peels, top with more sauce, and flambée with Grand Marnier if desired. Enjoy!

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