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クレープシュゼット Crêpe Suzette

Updated: Jun 23, 2021








・牛乳 600ml

・溶かしバター 50g


・バター 100g

・キャスターシュガー 70g

・オレンジ絞り汁 100ml

・オレンジの皮 すりおろし 小さじ2

・グランマルニエ 大さじ2


1.小麦粉、砂糖、塩少々を大きなボウルに入れます。 中央にくぼみを作り、卵と大さじ2の牛乳を加え、泡だて器で滑らかになるまで混ぜ合わせます。

2.生地を滑らかに保つために、ゆっくりと少量の牛乳を足しながら混ぜ合わせます。 残りの牛乳を、もう少し速く、生クリームくらいの生地になるまで注ぎます。 最後に、溶かしバターを加えます。




クレープシュゼットソース 作り方:

1.大さじ1の砂糖を鍋に入れ、弱火で時々かき混ぜながら、砂糖が溶け始めるまで加熱します。 茶色になり始め、カラメル化するまで加熱し(約4分)、最後にかき混ぜます。



4. クレープにソースをかけ、四分の一に折り、鍋の片側に押します。

5.残りのクレープにソースをかけて折り畳みます。 一人あたり2〜3枚のクレープとソースを盛り付けます。

Crêpe Suzette

If you love Crêpe (Who doesn’t?) you will fall in love with this classic version with a fantastic taste of orange and Grand Marnier.

For around 15 crepes


To make crepe batter:

· 200g flour

· 2 eggs

· 600ml milk

· 50gr butter melted.

To make the sauce for the crêpes Suzette

· 100g butter

· 70g caster sugar

· 100ml freshly squeezed orange juice

· 2 teaspoons finely grated orange zest

· 2 tablespoon Grand Marnier


To make the crêpes:

1. Put the flour, sugar, and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, and 2 tbsp of the milk, and beat together with a whisk until smooth.

2. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the melted butter.

3. Heat a crêpe pan or non-stick pan, pour some batter into the pan with the ladler

moving around so the mixture swirls and fits the bottom the edges of the pan.

4. When the crêpe is golden underneath (in about 15 seconds if pan is at the right temperature), flip it and cook for a further 30 seconds, until spotted brown.

To make the sauce for the crêpes Suzette:

1. For the sauce, heat 1 tablespoon sugar in a pan, over low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelize (about 4 minutes), stirring only towards the end.

2. Pour the orange juice and the butter, add the orange zests, letting the mixture bubble for 3-4 minutes to thicken slightly.

3. Add the Grand Marnier, heat for a few seconds and lower the heat.

4. Put one crêpe into the juice and holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan.

5. Continue the coating and folding with the remaining crêpes. Serve 2-3 crêpes per person with the sauce.

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