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Crepe Suzette

  • 0 people already cooked this dish.
  • Total: 52min
    Preparation: 52min
  • Portions: 6
  • Difficulty: Intermediate


  • 3/4 Cup All purpose flour
  • 2 Eggs
  • 1/2 Cup CARNATION Full Cream Evaporated Milk
  • 4 Teaspoons Unsalted Butter
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 1/3 Cup Cold Water
  • 2 Tablespoons Canola oil
  • 6 Tablespoons Butter, unsalted
  • 1/4 Cup Sugar
  • 1/2 Tablespoon Orange zest
  • 1/3 Cup ORCHARD Orange Juice
  • 1/2 Cup Cognac


  1. TO PREPARE CREPES; combine the flour, salt and sugar

  2. A little bit at a time stir in the Evaporated Milk, then the eggs, water and oil.

  3. Add 1 teaspoon melted butter to a 6-inch crepe pan and melt it over medium heat.

  4. Slowly add about 3 tablespoons of batter into the skillet and tilt it back and forth to make sure it spreads out evenly and in a circle.

  5. Cook for about 1 minute, until it's nice and brown, then flip it over and cook for another 30 seconds.

  6. Repeat with the rest of the batter, stacking the crepes until you have about 12 to 15 of them.

  7. ORANGE BUTTER; In the same pan, add the softened butter, orange zest, Orange Juice and sugar.

  8. Cook until the sauce caramelizes, about 4 minutes, and then add the cognac and light with a long match.

  9. When the alcohol burns off, pour the sauce over the crepes.

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