Julia Child Beurre Crêpes Suzette Recipe
Julia Child Beurre Crêpes Suzette is a classic French dessert that is buttery, sweet and full of citrus flavor. This Julia Child Beurre Crêpes Suzette Recipe is elegant yet surprisingly simple to make at home.
Ingredients
For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Beurre Suzette Sauce:
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- Zest of 1 orange
- Juice of 2 oranges
- 1/4 cup orange liqueur Grand Marnier or Cointreau
Instructions
Make the Crêpe Batter
- In a mixing bowl, whisk flour, eggs, milk, water, sugar, salt, melted butter and vanilla until smooth. Let it rest for 10 minutes to prevent tearing.
Cook the Crêpes
- Heat a non-stick skillet over medium heat. Pour a small amount of batter and swirl to cover the pan. Cook 1–2 minutes per side until lightly golden.
Prepare the Sauce
- In a saucepan, melt butter over low heat. Add sugar, orange zest and juice. Stir constantly until the sugar dissolves and the mixture is smooth.
Combine Crêpes and Sauce
- Fold each crêpe into quarters. Place them in the pan with the sauce. Spoon the sauce over the crêpes to coat them evenly.
Flambé with Liqueur
- Remove the pan from heat briefly. Add orange liqueur and ignite carefully. Allow flames to subside, cooking off the alcohol and deepening the flavor.
Serve Warm
- Transfer crêpes to serving plates. Drizzle extra sauce over the top. Serve immediately for best texture and flavor.
Notes
- Rest crêpe batter to prevent tears
- Use fresh orange juice and zest for vibrant flavor
- Keep crêpes thin for delicate texture
- Use a non-stick pan for easy flipping
- Fold crêpes neatly for elegant presentation
- Flambé carefully and away from flammable items