How To Make Crêpes Suzette ( and Crêpes Flambées ) : part 2êpes%20Suzette%20and%20Crêpes%20Flambées%20at%20home%20with%20this%20tutorial
maxresdefault 2865

Check out The Chef’s Circle Merchandise here!

Join my online French cooking classes: Learn how to make Crêpes Suzette and Crêpes Flambées at home with this tutorial

Crepes flambees:
6 crepes
150 ml of orange juice (pulp free)
70 grams of unsalted butter
70 grams of caster sugar
half a lemon
around 2 teaspoons of orange zest ( grated using a zester)
4 tablespoon of Cognac ( I used courvoisier cognac)
6 tablespoon of Grand Marnier

Crepes suzettes
100 grams of plain butter ( has to be soften at room temperature)
100 grams caster sugar ( white fine sugar)
1 Mandarin ( juice + zest)
2 tablespoon of triple sec or curacao liqueur
2 tablespoon of orange zest and rind (for decoration)
powder sugar ( for decoration)

This French cooking class includes the step by step recipe tutorials for the Escoffier Crêpes Suzette as well as the Crêpes Flambées.

In today's class you will learn how to make those 2 famous French desserts using the correct ingredients and the authentic recipes. only these two combined will give that unique French flavours that everyone loves.

If you need to learn how to make the crepe batter, refer to last week’s video ( link below)

Utensil I used in the video:

Debuyer Pan :

Citrus zester:

The Citrus grater I wish I had:


Online food converter:


Check my cookware for the cookware I am using

support my work on Patreon:

The one and only cast iron dutch oven I use:

My favorite frying pan:

Website for text, print friendly recipe


4650 | Chefs | Cooking


What do you think?

400 points
Upvote Downvote

Written by The Chef's Circle

hqdefault 445

Choosing a Culinary School

sddefault 449

How to Make a Bouquet Garni – 4 different techniques