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Catholic Recipe: Crepes Suzette


  • 2 whole eggs
  • 2 egg yolks
  • 2/3 cup sifted all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 3/4 cups milk
  • 1 teaspoon vanilla
  • 2 tablespoons butter, melted
  • 1/4 cup fine granulated sugar
  • 1 teaspoon orange rind, grated
  • confectioners' sugar


Yield: 14 pancakes

Prep Time: 1 1/2 hours

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: France


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Also Called: Crêpes Suzette; Paris Crêpe Pancakes; Crepe Pancakes


Beat eggs. Gradually add flour mixed with 1 tablespoon sugar, salt. Stir in milk, vanilla; beat until smooth. Add butter; reserve 1 hour.

Heat and butter 6-inch skillet. Pour 1 1/2 tablespoons batter in pan. Rotate pan quickly to spread batter evenly and thinly over entire surface. Cook 1 minute each side. Turn out on clean towel. Sprinkle with sugar combined with orange rind. Roll up. Dust with sifted confectioners' sugar. Repeat until all batter is used.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965