Crepes Flambees au Grand Marnier

This Crepes recipe is adopted from faous French chef Paul Bocuse’ cookbook, La Cuisine de Marche. It is slightly different than the above recipe yet still adheres to the basics behind the crepes suzette:


4 Cups Milk
4 Whole Eggs
2 Egg Yolks
8 Ounces Flour, passed through a sieve
8 Ounces Butter, melted
1 Tablespoon Powdered Sugar
2 Tablespoons Icing Sugar
1/2 Cup Grand Marnier
Pinch of Salt

Method of Preparation: Oven at 350º F, middle rack if you plan on keeping the crepes warm while you make them

1. In a large bowl, mix the flour, eggs, yolks, salt, and the tablespoon of powdered sugar. Slowly add and mix the milk, little by little, so as to achieve a smooth batter without lumps; lastly, incorporate the melted butter.

Crepes Flambees au Grand Marnier

2. Heat a large crepe pan, or non stick skillet; pour in a small ladles worth of batter, enough for a thin crepe (this might take a few test runs). As soon as the crepe comes loose from the pan while shaking it, flip it over and cook the other side.

3. Slide the cooked crepe onto a buttered plate, sprinkle the surface with icing sugar (or granulated sugar), heat below a salamander (if you can) to caramelize the sugar slightly.

3. The crepes are served, copiously soaked in a portion of the Grande Marnier, flambeed in front of the guest (watch out for hair). Serve three or four per person.

note- the batter used in this Crepes Suzette recipe is particularly buttery, there should be no need to repeatedly butter your pan between crepes. The thinner the crepes, the better they will taste~