Crepe Suzette

A typical French dessert. Crepe suzette is a pancake with orange in liqueur. Crepe suzette was cooked for the first time in a restaurant in Monte Carlo at the end of the 19th century. The cook set fire by error on a pancake flavored with cognac.


  • 3/4 cup pareve cream or almond or soy milk
  • 3/4 cup water
  • 3 egg yolks
  • 1 cup sugar
  • 1 cup flour
  • 250 gm unsalted pareve margarine
  • 2 orange peels
  • 1/2 cup orange juice
  • 4 tbsp orange liqueur
  • Cognac


  • Put 1/2 cup of sugar and orange peels in a processor. Stir for one minute. Add 4.5 oz of butter and process. Add slowly 1/2 cup of orange juice. Then 3 table spoons of orange liqueur.
  • Cover and refrigerate.
  • Prepare the pancake mixture. Place in a processor cream (or soy milk), water, egg yolks, 1 table spoon of sugar, 1 table spoon of orange liqueur (or brandy), flour, 5 tablespoons of pareve margarine. Process for one minute at top speed. Cover and refrigerate for at least 2 hours.
  • Rub a skillet with pareve margarine. Cook one pancake at the time over moderate heat.
  • Put the orange mixture in a saucepan and heat for one minute, then move to the pancake skillet over moderate heat.
  • Place one pancake in the skillet. Turn it cautiously. Fold it in half, than half again. Continue with the other pancakes.
  • Heat 2 table spoons of Cognac and 2 table spoons of orange liqueur in a saucepan. Pour over pancakes. Ignites – cautiously – with a match and serve immediately.

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