Classic Crêpes Suzette

What you need

Crêpe batter:
(makes 15 crêpes 20 cm in diameter):

  • 250 ml milk
  • 50 ml lager
  • 2 eggs (100 g)
  • 110 g flour
  • 25 g butter
  • 15 g sugar
  • 1 g salt
  • 25 ml GRAND MARNIER® Cordon Rouge liqueur

Suzette butter:

  • 200 g butter
  • 125 g sugar
  • Zest of ½ orange, finely grated
  • Zest of ½ lemon, finely grated
  • 125 ml orange juice
  • 50 ml lemon juice
  • 35 ml GRAND MARNIER® Cordon Rouge liqueur

How to make it

Combine the salt and sugar with the flour.

Add the eggs one at a time. Gradually stir in the beer followed by the milk.

Pour in the melted butter followed by the liqueur.

If possible, let stand overnight in the refrigerator.

Allow the butter to soften.

Warm together the sugar, lemon and orange juice as well as the zests which have macerated for 15 minutes in the liqueur.

Gradually add this mixture to the butter then beat with a mixer for 3 minutes.

Warm the crêpes then coat them with the Suzette butter using a pastry brush.

Serve immediately.

Chef's tip

If the Suzette butter mixture separates, it is because it is too cold. Heat gently while stirring and the ingredients will come together again. Serve with a glass of GRAND MARNIER® Cuvée du Centenaire liqueur.