Learn How To Make Crêpes Suzette With Chef Dominique Ansel

Stop the fire and add sugar and salt.

Crack eggs one at a time into the mixture and mix well from the center to create a paste.

Add a little bit of milk to the mixture, then add the rest of the milk to achieve a liquid batter.

Incorporate melted butter into the batter.

Let the batter rest for a few hours or overnight, but it can be used right away.

Use a crêpe pan, add a little oil, and dab a paper towel in the oil to coat the pan.

Heat the pan for a few minutes until hot, then add a small amount of butter in the center and twirl the pan to coat the bottom.

Cook the crêpe until it starts to set, then use a small offset spatula or the back of a spoon to loosen the edges and flip it over.

Cook the flipped crêpe for a few seconds, then remove it from the pan.

To make Crêpes Suzette, use a larger pan and turn on the fire, adding sugar to caramelize.

Once the sugar melts and caramelizes, squeeze half an orange into the pan.

Add a bit of green onion and let the alcohol evaporate before adding butter.

Add the crêpes into the caramel, fold them in half and then in quarters, and repeat with more crêpes.

Add a tiny bit more butter and finish with orange zest before serving.

Serve with vanilla ice cream and drizzle more caramel on top.

Equipment Needed

Spice Level:

Dietary