Preview the Flavors Chef Regina’s Recipe Revealed

Crêpes Suzette Serves 8

Crêpe Ingredients

2 large eggs
1/2 cup milk
1/8 teaspoon salt
1 cup all-purpose flour
2 tablespoons salted butter, melted
Vegetable oil spray

Sauce Ingredients

3/4 cup sugar
1 tablespoon finely grated orange zest
1/4 cup (1/2 stick) salted butter
1/4 cup Grand Marnier® or other orange-flavored liqueur


  1. Whisk the eggs in a bowl. Add the milk, 1/2 cup water, and the salt and whisk to combine. Slowly whisk in the flour and the melted butter to make a smooth, thin batter. Let batter rest for 10 minutes before using.
  2. Heat a 6-inch crêpe pan or nonstick skillet over medium-high heat. When the pan is hot, lightly coat with the vegetable spray. Ladle about 1/4 cup of the batter into the pan, tilting it to coat evenly with batter. Cook until the crêpe is golden brown on the bottom and the top is set, about 1 minute. Using a rubber spatula, flip the crêpe. Cook on the second side until light brown and set, about 30 seconds. Transfer to a plate. Repeat with the remaining batter, separating the cooked crêpes with sheets of wax paper. (The crêpes can be made up to 2 hours ahead and kept at room temperature.)
  3. To make the sauce, combine the sugar and orange zest in a bowl. Let sit for 1 hour so that the zest can impart an orange flavor to the sugar.
  4. Melt the butter in a large skillet over low heat, being careful not to let it brown. Add the orange sugar and cook, stirring constantly with a wooden spoon, until the sugar dissolves completely, about 2 minutes.
  5. Fold eight crêpes (the best ones, if you’ve made more) into quarters and place them in the skillet over medium heat, stirring to coat each evenly with the sauce. Carefully add the Grand Marnier® and, using a long-handled lighter, ignite the contents. Stand away from the stove for a few seconds and let the flames die down. Turn off the burner. Place one crêpe on each of eight dessert plates and serve immediately.


When liquor or liqueur is added to a dish and set on fire, the dramatic technique is called flambé. A couple of safety tips: Use a long-handled lighter for safety. Never remove the pan from the stove when lighting the contents. The liquor will burn off, so just stand back for a few seconds and be patient. Moreover, as always with kitchen safety, the fewer distractions, the better.

For more of Chef de Cuisine Regina's famed recipes, purchase her Mississippi Current Cookbook.

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