Sweet Crêpes Suzettes

As you may know, crêpe is a traditional French dish that originated from Brittany.  In the past, crêpes were exclusively served on Candlemas (la Chandeleur), February 2^nd. Nowadays, no specific occasion is required to enjoy these little delights whose popularity has greatly exceed the French border. Believe it or not, most crêperies are in France what fast food restaurants are for America. In Brittany however, traditional crêperies are still around and more glamorous versions are also showing up.

The crêpe gender can be divided in two distinct groups. The salty version also known as crêpes salées or galettes, are made with buckwheat flour and can be accommodated with a variety of fillings. The galettes are served as an entrée and are traditionally enjoyed with a glass of cider. The sweet crêpes, or crêpes Suzettes, are reserved for dessert or served as an afternoon snack, and is the featured recipe of this article. Unlike most recipes which are made with water, these crepes Suzettes are prepared with milk giving them a rich and silky texture. We hope you’ll enjoy them!

French crêpes Suzettes with blueberry sauce
(Yield: 24 crêpes)

2 cups (250g) of sifted flour
4 eggs
2 ¾ cup (650ml) of milk
¾ cup (200g) of heavy cream
2 ½ tbsp (30g) cup of sugar
1 tbsp of finally grated lemon rind
½ vanilla bean, split in 2
1 pinch of salt
1 tbsp (30g) of butter


Blueberry sauce
4 oz (100g) of blueberries
2 tbsp (20g) of sugar
1 tsp of lemon juice
1/5 cup (50ml) of water
1 star anise*
*optional

Preparing the crêpe batter

Pour the milk in a saucepan with the vanilla bean and bring to a boil. Remove from the heat and transfer to a bowl. Let it cool off completely, letting the vanilla bean infuse its delicate aroma.

In a mixing bowl, combine the flour, sugar and salt. Add the eggs, two at a time, mixing them well with a spatula. Strain one third of the cold milk and mixed until smooth and homogenous. Finally, whisk in the heavy cream, the lemon zest and the rest of the milk. Let the crepe batter rest for at least 1 hour at room temperature, which will allow it to thicken. Well covered, the batter can be kept in the fridge for up to 3 days.

Preparing the blueberry sauce

Wash your blueberries and place them in a small saucepan with the water, the lemon juice and 2 tbsp of sugar. Bring to a simmer and cook for 3-4 minutes, until the berries are soft, but not completely broken down. Transfer to a bowl, incorporate the star anise and let them cool off for about 1 hour.

Cooking the crêpes

Heat a small non-stick pan and add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from the heat. Serve with the Blueberry sauce.

Stock Photography

The pictures featured in this article are available as stock photography. Please contact me for more information.