Crepes Suzette

Course : Crepes
Serves: 12 Crepes
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1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup milk
2 tablespoons melted butter
2 large eggs -- slightly beaten
1 cup orange marmalade or apricot jam
2 tablespoons powdered sugar
2 tablespoons butter
1 tablespoons cognac or cointreau optional

Preparation / Directions:

Put milk, melted butter and eggs in blender container or food processor bowl. Combine flour, salt, sugar and cinnamon. Add to milk mixture; blend until smooth. Allow batter to sit at room temperature about 10 - 15 minutes. Heat a 5-inch skillet or crepe pan and grease lightly. Pour in about 3 tablespoons of batter; swirl around until batter covers bottom. Cook until crepe is brown on the bottom; turn and brown other side. Keep crepes warm in a 200 degree oven until all crepes are cooked. When all ready, place 2 tablespoons marmalade or jam in center of each crepe. Roll; dust with powdered sugar. Heat butter in a chafing dish with remaining 1/2 cup jam or marmalade and the cognac or liquer. Place rolled up crepes in the chafing dish. Spoon hot sauce over them for 1 or 2 minutes, while sauce bubbles around them. Serve on warmed dessert plates. To flambe: Fill a large serving spoon with cognac. Ignite it with a match. Stir into remaining sauce in chafing dish. Quickly spoon sauce, while still flaming, over the rolled crepes.


Nutritional Information:

1206 Calories (kcal); 64g Total Fat; (47% calories from fat); 31g Protein; 126g Carbohydrate; 531mg Cholesterol; 1235mg Sodium

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