The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Jacques Pépin's Chili Con Carne 🌄 💤
Jacques Pépin's Choucroute Garnie 🌄 💤 ⏳
Jacques Pépin's Cold Peach Soup With Blueberries 🌄 💤
Jacques Pépin's Corn Fritters 🌄 💤 ⏳
Jacques Pépin's Crêpes Confiture 🌄 💤 ⏳
Jacques Pépin's Crêpes Suzette 🌄 💤 ⏳
Jacques Pépin's Crusty Chicken with Mushrooms and White Win 🌄 💤
Jacques Pépin's Fast Cheese Soufflé 🌄 💤 ⏳
🖨 🖨
Jacques Pépin's Crêpes Suzette
Jacques Pépin's Crêpes Suzette
{Serving suggestion only*}
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Jacques Pépin's Crêpes Suzette is a showstopping French dessert with tender crêpes folded in a buttery, zesty orange sauce, flamed with liqueur just before serving. Perfect for brunches or dinner parties, this classic flambéed treat is both impressive and delicious. – Petey
No Jump Zone
Ingredients
Crêpes
2 large eggs
3/4 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon granulated sugar
1/8 teaspoon kosher salt
1/3 cup cold water
1 tablespoon canola oil
1 tablespoon unsalted butter, melted, plus more for skillet

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Orange-Butter Sauce
1/2 cup unsalted butter (4 ounces), softened
1/3 cup plus 2 tablespoons granulated sugar, divided
1/2 tablespoon finely grated orange zest
1/3 cup fresh orange juice (from about 2 medium oranges)
3 tablespoons (1 1/2 ounces) orange liqueur (such as Grand Marnier or Cointreau)
1 tablespoon (1/2 ounce) Cognac
Directions
Grab everything you need before getting started.
**For the crêpes:**
In a medium bowl, whisk together the eggs, flour, milk, sugar, and salt until smooth. The batter will be thick at this stage, don't worry!
Add the water, oil, and melted butter and whisk it all together until well combined.
Heat up your 10-inch crêpe pan or nonstick skillet over medium-high and brush it with some butter.
Pour in about 3 tablespoons of batter and quickly tilt the pan around to spread the batter evenly. You have to work fast here!
Cook until you see the edges curling up and browning, about 45 seconds.
Flip the crêpe with a long spatula and cook another 10 to 15 seconds, just until a few brown spots appear on the bottom.
Transfer your crêpe to a baking sheet and repeat the process for about 9 more crêpes. Make sure to wipe the skillet clean and add a bit more butter between crêpes if needed.
**For the orange-butter sauce:**
In a food processor, mix together the butter, 1/3 cup sugar, and orange zest.
With the processor running, slowly pour in the orange juice until it's all incorporated.
Spoon this butter mixture into a 12-inch flameproof skillet and cook over medium heat, stirring occasionally, until it starts bubbling, about 2 to 3 minutes.
Keep cooking and stirring occasionally until the mixture becomes syrupy, about 3 minutes more.
Reduce the heat to low.
Working with one crêpe at a time, dip both sides in the sauce using 2 forks or silicone spatulas, then fold into fourths with the prettiest side facing out.
Lift it up to let excess sauce drip off, then transfer to a baking sheet. Repeat with all the remaining crêpes, scraping down the sides of the skillet as needed.
Transfer all the folded crêpes back to the skillet, overlapping them slightly to fit all 10. Scrape any extra sauce from the baking sheet back into the skillet.
Sprinkle the crêpes with the remaining 2 tablespoons of sugar.
Increase the heat to medium.
Add the Grand Marnier and Cognac, then carefully ignite the sauce with a long-handled lighter. BE CAREFUL here!
Carefully spoon the flaming sauce over the crêpes using a long-handled, heatproof spoon until the flames die down, about 30 seconds.
Transfer the crêpes to a platter and spoon any extra sauce over the top.
Serve immediately and enjoy!
**Make ahead tip:**
You can make the crêpes up to 2 days ahead. Just wrap them well and store in the refrigerator. Make sure to bring them to room temperature before proceeding with the sauce.
Servings\Yield
Makes 10 crêpes; serves 6
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 370; Total Fat: 25g (Saturated Fat: 15g); Cholesterol: 135mg; Sodium: 210mg; Total Carbohydrates: 28g (Dietary Fiber: 1g, Sugars: 14g); Protein: 5g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
⚠️This recipe uses live flame for the flambé. Please use extreme caution when creating this recipe!
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: crepes, french, orange, liqueur, dessert, flambe
🗂️ Categories: 🥞 Breakfast & Brunch, 🍨 Desserts, 🍭 Sweet Stuff, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Crêpes Suzette was added on April 18, 2025 and last updated on May 10, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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