Recipe courtesy of Allison Robicelli and Matt Robicelli

Crepes Suzette

Every dinner party needs something entertaining to make it memorable, and what's more entertaining than setting things on fire? Serve these crepes tableside on that gorgeous platter that you've just been dying to have an excuse to use. For a little extra decadence, serve with a bit of unsweetened whipped cream.
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  • Level: Intermediate
  • Total: 1 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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Ingredients

Crepes:

Sauce:

Directions

  1. For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight.
  2. Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used. 
  3. For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur. 
  4. Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately.
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