Crêpes Suzette are much more than just a dessert: they are a little show served on a plate. This time, we are reinterpreting the French classic, where the fresh and slightly sweeter aroma of mandarin adds an even more delicate and aromatic nuance. The result is an elegant, vibrant dessert that is perfect for those looking for something a little different without losing the traditional essence.

Its history dates back to the late 19th century and is shrouded in an anecdote as charming as the dish itself. The most popular version places its creation in the iconic Café de Paris, where a young chef accidentally flambéed some crepes intended for the then Prince of Wales, the future Edward VII. That unexpected flash gave rise to one of the most iconic desserts in French cuisine.

Over time, crêpes Suzette have transcended luxury restaurants and formal celebrations to become an accessible treat at home. They represent that classic pastry that never goes out of style: simple in appearance, but full of history, technique, and character.

In this mandarin version, the softness of the crepes is enveloped in a bright and fragrant sauce, where butter and sugar blend with the juice and zest of this fruit, providing a perfect balance between sweetness and freshness. The mandarin, more fragrant and slightly milder than the orange, intensifies the aromatic experience and adds its own personality to the dessert.

The flambéed finishing touch remains the star of the show: a brief but spectacular moment that elevates the presentation and leaves an irresistible scent in the air. Tangerine crêpes Suzette retain all the sophistication of the classic, but with a citrus twist that makes them even more special.

To talk about crêpes Suzette is to talk about tradition, elegant tables, and that moment when the flame lights up the pan before gently dying down, leaving behind an irresistible scent. A dessert that proves that sometimes the real magic happens in the details.
A dessert that combines tradition and creativity, ideal for ending a meal with elegance and surprising guests with a revamped version of a timeless favorite.

Tangerine crepes Suzette

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Prep Time 25 minutes mins

Cook Time 32 minutes mins

Total Time 57 minutes mins

Servings: 4

Course: Dessert, Snack

Cuisine: French

Ingredients Method

Ingredients

  

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For the crepes:

• 1/4 C (1.97 oz) (56 gr) unsalted butter, melted
• 2 tbsp (1 oz) (30 gr) white sugar
• 4 eggs, big
• 1 1/3 C (5.99 oz) (170 gr) all purpouse flour
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 2 C (16.23 fl oz) (480 ml) whole milk
• Unsalted butter, for cooking

For the tangerine sauce:

• 1/3 C (1.97 oz) (56 gr) white sugar
• The zest of two tangerines
• 1/3 C (2.64 oz) (75 gr) unsalted butter
• 1/2 C (4.05 fl oz) (120 ml) tangerine juice, fresh
• 1 pinch salt
• 3 tbsp (1.52 fl oz) (45 ml) Grand Marnier, Cointreau, brandy or rum

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Method

 

For the crepes:

1. In a large bowl, add the melted butter and sugar and beat with a hand whisk for 20 seconds. Add in the eggs, one at a time, beating for a few seconds after each addition.
2. Add the flour and salt and beat again until all the ingredients are well combined and a slightly sticky batter forms. Finally, add the milk and beat until the mixture is smooth.
3. Place a large skillet (approximately 8 inches) over medium heat and add a little butter. Once hot, add 3 to 4 tablespoons of the mixture to the center of the pan and spread it out by tilting the pan as much as possible. The thinner the crepe, the better its texture will be. Cook for 2 minutes (no more) until slightly dry, then flip it with a spatula to cook the other side for just 30 seconds.
4. Remove the crepe to a large plate with a lid to keep it warm and repeat the process with the rest of the mixture, greasing the pan with butter from time to time.

For the tangerine sauce and finishing touches:

1. In a medium bowl, add the sugar and mandarin zest. Using your fingertips, rub both ingredients together until the sugar is moistened and gives off an intense aroma. This helps release the essential oils from the zest, enhancing the citrus flavor. Let the mixture rest for 10 minutes.
2. Separately, melt the butter in a large stainless steel skillet over medium heat. Add the sugar and tangerine mixture, tangerine juice, and salt, and mix well until combined. Bring to a gentle boil and cook the sauce for about 10 minutes, until it thickens slightly and reduces by about one-third.
3. Reduce the heat to low. Work with one crepe at a time and dip both sides in the sauce using two forks or silicone spatulas. Fold the crepe into quarters, making sure the prettiest side is facing out. Lift it up and let the excess sauce drain, then place it on a large plate. Repeat with the remaining crepes, scraping the edges of the pan if necessary to use all the sauce.
4. Place the folded crepes back in the pan, overlapping them slightly if necessary to fit them all. Increase the heat to medium. Add the Grand Marnier and carefully light the sauce using a long-handled lighter. Using a heat-resistant, long-handled spoon, carefully pour the flaming sauce over the crepes until the flames die down, about 30 seconds.
5. Serve the crepes on a large plate and pour the remaining sauce over them. Serve with ice cream if desired and enjoy immediately.

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