Traditionally finished with a dramatic flambé right at the table, this elegant dessert can be just as easily prepared ahead of time in your own kitchen. No restaurant theatrics required, just pure, citrusy, caramelized bliss.

The Origin of Crêpes Suzette

Crêpes Suzette is one of the most famous French desserts, known for its delicate thin pancakes in orange butter sauce, often finished with a flambé. Its creation dates back to the late 19th century, though the true inventor remains uncertain.

The recipe is often attributed to Auguste Escoffier, who around 1890 reportedly served orange-flavored crêpes to the Prince of Wales at the Savoy Hotel in London. The dessert was supposedly named after Suzanne Reichenberg, a French actress who accompanied the prince. Escoffier later published the recipe in his Guide Culinaire, helping popularize it worldwide.

However, records show that Parisian restaurants such as Paillard and Maire were already serving crêpes Suzette in the early 1890s, suggesting the dish may have originated in Paris rather than London.

Another popular story comes from chef Henri Charpentier, who claimed he accidentally invented the flambé version while preparing orange crêpes with cognac for the same prince, possibly explaining how the dramatic flaming presentation became part of the recipe.

Whatever its exact origin, crêpes Suzette remains a timeless symbol of classic French cuisine.

The recipes vary from one chef to another, some are flambéed with Grand Marnier liquor and some are made without any alcohol (just an orange butter). But the signature components remain: thin French crêpes, sugar, orange and lemon juice, orange zest, and butter.

Ingredients you’ll need for this recipe

Here’s everything you need to make my authentic Crêpes Suzette recipe with Grand Marnier.

• Crêpes. Thin, tender French-style pancakes. You can use good-quality store-bought crêpes or use my go-to recipe for classic French homemade crêpes.
• White sugar. We use simple white sugar to make a caramel: the base of the Suzette sauce.
• Oranges. We are using 2 oranges to make the signature flavor of the sauce. Use fresh citrus, not bottled juice. It makes a dramatic difference in aroma and flavor. We are using the juice (from the 2 oranges) and the zest from one orange.
• Lemon. The juice from one lemon adds brightness and balances the sweetness of the sauce.
• Unsalted butter. Cubed butter is added to the citrus-caramel sauce near the end for richness and to create that signature silky texture.
• Grand Marnier. Finally, we flambé the crêpes with Grand Marnier, a classic orange liqueur that deepens the citrus flavor.

How to make Crêpes Suzette

This is how Crêpes Suzette comes together. You can read the detailed instructions and ingredients list at the end of this page, in the recipe card.

1. Prepare the citrus. Zest the orange and lemon, then juice them.
2. Make the caramel base. In a wide skillet over medium heat, melt the sugar until it turns into a light amber caramel. Swirl gently, don’t stir.
3. Build the sauce. Stir in the citrus juices and zest. Let the sauce heat up for 10 minutes, until syrupy.
4. Add the butter. Lower the heat and whisk in the butter carefully. The mixture will bubble, then become smooth and glossy.
5. Add the Grand Marnier. Pour in the liqueur and flambé the sauce: remove the pan from the heat, carefully ignite the alcohol, and let the flames die out naturally.
6. Warm and fold the crêpes. Add the crêpes one by one into the sauce, folding each into quarters and turning them gently to coat in the sauce.
7. Serve immediately. Spoon extra sauce over the crêpes and serve hot.

My 10 Tips for the best Crêpes Suzette

After having made this recipe many times, here are my tips for successful Crêpes Suzette. If you have any more tips for this recipe, feel free to share them in the comments.

1. Use smaller crêpes for easier handling. Choose crêpes about 8–9 inches (20–23 cm) in diameter so they’re easy to lay flat in the pan and fold into quarters. In France, bakery crêpes are often very large (12–15 inches/30-38 cm), but these are impractical for Crêpes Suzette: they don’t fit well in a standard pan and are difficult to fully coat with sauce. For best results, use smaller crêpes or make your own. You can make a half-batch of my go-to crêpe recipe which yields 6 crêpes of 9-inch diameter (half batch). They are ideal for saucing and folding neatly.

2. Warm the crêpes before saucing. Cold crêpes absorb sauce unevenly and can tear. Gently warm them in a pan and keep wrapped in foil before adding them to the sauce.

3. Use fresh orange zest, not bottled juice. Fresh zest provides essential oils that give Crêpes Suzette their signature aroma. Bottled juice tastes flat by comparison.

4. Reduce the sauce before adding crêpes. The sauce should be syrupy, not watery. Let it reduce slightly so it clings to the crêpes instead of pooling in the pan.

5. Add butter at the very end. Swirl in cold butter off the heat for a glossy, velvety sauce that won’t separate.

6. Don’t drown the crêpes. Crêpes Suzette are about balance: the crêpes should be coated, not swimming. Too much sauce makes them soggy.

7. Use a wide, shallow pan. A sauté pan or large skillet allows the crêpes to lie flat and soak evenly. Avoid deep pans.

8. Flambé with care. Never pour alcohol straight from the bottle into the pan. Pour the needed amount (50ml) into a small glass first, to ensure you’re pouring the proper amount. Remove the pan from direct flame before igniting your sauce, and make sure there’s a large space above the pan for the flame (ie. don’t hold the pan too close to the vent). Also, make you sure you flambé the sauce in a draft-free environment.

9. Be gentle when folding. Use a spatula and fold carefully into quarters. Tearing ruins both texture and presentation.

10. Serve immediately. Crêpes Suzette lose their magic quickly — serve straight from pan to plate for best texture and aroma.

Frequently Asked Questions

Can I make Crêpes Suzette ahead of time?

Yes, partially.

You can make the plain (unsauced) crêpes up to 3 days ahead and store them well wrapped in the refrigerator (or at room temperature for 24 hours). Stack them with parchment paper between each crêpe and keep them airtight to prevent drying out.

For best results, prepare the orange butter sauce (Suzette sauce) the day you plan to serve. Assemble the dish just before serving by gently warming the crêpes in the sauce. If left too long in the sauce, the crêpes will absorb liquid and become soggy, so timing is key for perfect texture.

Can I make Crêpes Suzette without flambéeing the sauce? 

Absolutely. Flambéeing is traditional, but not required to enjoy classic Crêpes Suzette. You can simply let the sauce simmer for a few minutes to allow the flavors to develop and the alcohol (if using it) to cook off naturally.

Skipping the flambé step makes the recipe easier, safer, and just as delicious: perfect for home cooks who want all the flavor without the flame.

Can I make Crêpes Suzette without Grand Marinier/alcohol? 

Yes, you can make Crêpes Suzette without alcohol – simply skip the Grand Marnier. This alcohol-free version is ideal for kids, non-drinkers, or anyone looking for a lighter, family-friendly Crêpes Suzette recipe.

I hope you’ll love this French Crêpe Suzette recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More Classic French desserts to try 

• Classic French Crème Caramel
• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Crêpes Suzette Recipe (with Grand Marnier)

Print Recipe

Serves: 6 crêpes Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 French crêpes (8–9 inches / 20–23 cm) 
2 oranges
1 lemon
½ cup (100g) white sugar
½ cup(115g) unsalted butter, cut in cubes
1/4 cup (60ml) Grand Marinier

Instructions

1. Zest 1 orange and juice the 2 oranges into a glass. Juice the lemon into the same glass.
2. Heat a 12-inch nonstick pan over medium-low heat. Add the sugar and let it cook without touching until the sugar melts and turns to a golden caramel.
3. Carefully add the citrus juice and zest: the liquid will bubble and the caramel will harden (this is normal). Let the juice heat up and allow the caramel to turn liquidy again. This takes a about 10 minutes. Stir occasionally with a wooden spoon.
4. Carefully add the butter cubes and stir. The sauce will bubble and foam at first. Stir until smooth and glossy. Lower the heat to low.
5. To flambé the sauce, pour the Grand Marnier into the sauce. Remove the pan from the burner and set it on your counter (or heat-proof surface). Immediately, using a long match or barbecue lighter and approaching from the edge of the pan (not the middle), hold a flame within 1 inch (2.5cm) of the liquid, until it lights on fire. The flame will last 5 to 10 seconds and die when all the alcohol has evaporated. Place pan back onto the stove-top.
6. Place one crêpe in the pan and let it soak up some liquid. Flip it, fold it in half and in half again so it forms a triangle. Place on serving plate, spoon extra sauce on top and serve. Repeat with remaining crêpes.

The post Crêpes Suzette Recipe (with Grand Marnier) appeared first on Pardon Your French.

As a proud Breton, I’ll guide you through making the perfect sweet crêpes with my beloved family recipe – and expert tips to ensure success. Grab your skillet!

These are the best crêpes I’ve ever had. Family loved them too and asked for them to be a weekly tradition. Thank you so much!! – Mari Craig 

What Are French Crêpes?

Crêpes are delicate, lacy pancakes made from a simple batter of flour, eggs, milk, melted butter and a pinch of salt. Originating from Brittany, in western France, they are a beloved staple of our regional cuisine. Here in Brittany, crêperies are everywhere, and for many of us, enjoying a fresh plate of authentic French crêpes is a cherished ritual we indulge in at least every two weeks!

One of the things that makes crêpes so special is their incredible versatility. They can be enjoyed at any time of day—whether for breakfast, a quick lunch, the beloved French “goûter” (afternoon snack), or even a cozy dinner. And while they’re fun to order at a crêperie, making them at home is just as delightful.

But did you know there are actually two different types of crêpes in France? The batter changes depending on whether you’re making a sweet or savory crêpe!

Savory vs. sweet crêpes

• Crêpes de Blé Noir (Buckwheat Crêpes): Traditional Breton savory crêpes are made with buckwheat flour, giving a darker color and a rich, nutty flavor. They are perfect for fillings like ham, cheese, mushrooms, and eggs.
• Crêpes de Froment (Wheat Crêpes): Sweeter crêpes are traditionally made with wheat flour and typically enjoyed with butter, sugar, fruit, chocolate, or jam.

Today’s recipe is for sweet crêpes, known in Brittany as “crêpes de froment” (wheat crêpes). This is my cherished family recipe, passed down through generations—a true taste of tradition. And now, I’m sharing it with you! So, dust off your skillet, warm up your pan, and get ready to flip some golden, lacy crêpes.

Let’s bring a little bit of Brittany into your kitchen!

Ingredients you’ll need for making French crêpes

Mastering French crêpes is easier than you think! With the right techniques and ingredients, you’ll be making light, tender crêpes like a pro. Let’s take a closer look at the ingredients you’ll need.  

• Flour: While you can experiment with different types of flours, I find good old all-purpose flour works perfectly for making crêpes. The better the flour, the better the crêpes! So, if you can opt for organic all-purpose flour like Bob’s Red Mill, King Arthur or one from a local mill, even better. All-purpose white flour provides the structure of the crêpes.
• Salt: To enhance the flavors.
• Sugar: One tablespoon of sugar is the right amount to give a nice golden color to the crêpes, without them being too sweet.
• Eggs: Four large eggs bind the batter together and make for tender crêpes. Make sure the eggs are at room temperature.
• Butter: Melted butter is mixed into the batter to add some richness and enhance flavor. It also helps having the crêpes to not stick to your pan when you cook them.
• Milk: Prefer whole milk to create a rich, smooth batter and supple crêpes. 2% m.f. milk also works as a lighter option.
• Rum: A dash of rum is often used in Brittany: it adds such a distinctive flavor to the crêpes, reminding me of home. The alcohol completely burns off when you cook the crêpes.

Equipment needed

You can cook your crêpes in any 8 – 12-inch non-stick pan – the pan’s base determines the size of your crêpes.  If you make crêpes often, I recommend investing in a crêpière—a pan with low edges and a thick bottom, designed specifically for crêpes. Brands like Mauviel and De Buyer offer excellent options.

Start by mixing the batter with a wooden spoon, then switch to a whisk for a smoother consistency. If any lumps remain, simply strain the batter through a fine-mesh sieve.”

Don’t stress about flipping crêpes in the air! You can do it for fun if you want, but this isn’t mandatory. Traditionally in Brittany, crêpes are simply peeled off and lifted with a wooden spatula and flipped gently.

Step by step instructions

My foolproof recipe is based on the authentic Breton method, ensuring delicate, flavorful crêpes every time.

Step 1: Prepare the Batter

In a large mixing bowl, sift together the flour, salt, and sugar. Create a well in the center.

Crack in the eggs and mix with a wooden spoon until combined. The mixture will be thick.

In a separate bowl, mix the melted butter, milk, and rum. Gradually whisk this liquid into the flour mixture until you achieve a smooth, lump-free batter with the consistency of heavy cream.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flour to fully absorb the liquid.  The batter should be homogeneous and velvety smooth. 

Step 2: Cook the Crêpes

Heat an 8 to 12-inch nonstick skillet or crêpe pan over medium heat. Lightly grease with butter.

Pour about 1/3 cup of batter into the pan, quickly swirling to evenly coat the bottom.

Cook for 1-2 minutes until the edges start to lift and the underside is golden. Use a spatula (or your fingertips) to gently flip the crêpe and cook for another minute.

Transfer to a plate, cover with a clean dish towel, and repeat until all the batter is used.

10 Expert Tips for Perfect Crêpes

Crêpes may have a reputation for being intimidating, but they shouldn’t be! With the right approach, I promise anyone can master these delicate wonders. Here are my 10 tips, refined over years of crêpe-making and recipe tweaking, that will help any novice build confidence and perfect their technique. Enjoy!

1. Choose the right milk: Whole or 2% milk works best. Avoid skim or lactose-free milk, as they produce less tender crêpes that are usually harder to fold or roll without breaking.  
2. Incorporate melted butter into the batter: This gives the crêpes a slightly richer taste and enhances all the flavors.
3. Smooth batter is key: If your batter is lumpy, strain it through a fine mesh sieve. Some people like to mix their crêpe batter in a blender (not very authentic, and I fear this may over-mix the batter too), but if you think it works for you, then go ahead! Having a smooth, lump-free batter is crucial before starting making the crêpes.
4. If you do decide to make your crêpe batter in a blender, add the liquids first before adding the flour. If you start with the dry ingredients, some of the flour may get stuck at the bottom.
5. Always add salt. Just as with bread or pasta water, salt is essential for enhancing the flavor of a crêpe. You won’t necessarily taste the salt, but without it, the crêpe will lack depth and richness.
6. Rest the Batter: Refrigerate the batter for at least an hour (or ideally overnight) to improve texture and flavor. The flour in the batter needs some time to absorb the liquids, which will make for delicate and tender crêpes.
7. Grease the pan well. Don’t be afraid to be generous when you grease the pan. In true Brittany fashion, I prefer to use butter to grease the pan but a neutral oil (ie. Canola) or lard work well too.
8. Work with a well-heated crêpe pan. Allow the greased pan to heat for at least two minutes before adding the batter. To check if it’s ready, do a quick heat test: drop a few drops of batter onto the pan—if they sizzle and set almost instantly, the temperature is perfect for quick cooking. The key is to cook the crêpe as briefly as possible to keep it soft and prevent it from drying out.
9. Pour the right quantity of batter. For making perfect crêpes, you need to pour enough batter to cover about 2/3 of the surface of your pan. While you pour, swirl your pan quickly to cover the rest of the surface. I find that 1/3 cup batter is enough to cover a 12-inch pan, and keep the crêpe thin enough. For an 8 – 10-inch pan, ¼ cup works best. After your make 1 or 2 crêpes, look at how much batter this corresponds to in your ladle and keep this reference point in mind for the next crêpes.
10. Keep Crêpes Warm: If you are preparing a stack of crêpes (to be garnished and enjoyed later), prepare a plate covered with a clean dish cloth. Each time you finish cooking a crêpe, peel it off from the pan and place it on the plate – preferably folded in half so it is easier to grab later- and cover it with the cloth. Pile your crêpes on the plate, and make sure the cloth is always wrapped around your plate, nice and tight – so the steam is kept inside. This technique will make sure your crêpes are evenly cooked and stay very tender.

Best sweet crêpe filling ideas

• White sugar and lemon juice (my favorite!)
• Salted butter caramel
• Chocolate Hazelnut spread and sliced banana
• Crème de marron (chestnut cream)
• Strawberry jam or marmalade
• Fresh berries and powdered sugar

Frequently Asked Questions

Can I use a dairy-free option to substitute the milk?

I don’t recommend it. This recipe is specially tailored for whole milk (or 2% m.f.) to create thin, tender crêpes. Using a dairy free milk like almond, soy or coconut milk will alter the texture too much and I can’t guarantee the result.

Can I make crêpes ahead of time?

Yes! Stack them on the plate, cover tightly with plastic film and refrigerate for up to 3 days.

Can I freeze crêpes?

Absolutely! Once the crêpes are completely cool, store them in an airtight container or Ziplock bag, and place in freezer for up to 2 months. Thaw overnight in the fridge.

Why is my first crêpe always bad?

It’s common for the first crêpe to turn out imperfect as the pan temperature stabilizes. In France, we actually call the first crêpe “la crêpe du chien” (the dog’s crêpe).

And the last crêpe that’s usually too small because it’s made with too little batter? We call it “la crêpe du chat” (the cat’s crêpe).

Cooking note

There’s no single “right” amount of time to cook a crêpe—3 to 4 minutes is the norm, but it all depends on your personal preference! Some people enjoy theirs soft and tender, while others love the crispy edges that develop after an extra minute or two in the pan.

In Brittany, when dining at a crêperie, you can ask for your crêpe to be “kraz,” which means “crisp.” This style is intentionally “overcooked,” resulting in a delightfully crunchy texture. You can even snap the edges with your fingers or a fork! Most Bretons prefer their crêpes this way, but in other regions, they tend to be softer and more delicate throughout.

I highly recommend trying both styles—who knows, you might discover a new favorite!

I hope you’ll enjoy this French Crêpes recipe as much as I do! If you have any questions, please leave a comment.

More French breakfast recipes: 

• French Almond Croissants (Bakery Style)
• Classic French Toast (Pain Perdu)
• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche
• Overnight No-knead Bread
• Chouquettes (French Sugar Puffs)
• Chocolate Vanilla Marble Cake (Gâteau marbré)

French Crêpes

Print Recipe

Serves: 12-14 crêpes Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp salt
1 tbsp (12g) of white sugar
4 large eggs, at room temperature
3 tbsp (45g) unsalted butter, melted.
2 cups + 3 tbsp (500ml) whole milk (or 2%)
1 tbsp (15ml) Rum (dark or light)

Instructions

1. Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle.
2. Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste).
3. In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.
4. Cover your bowl with a clean cloth and refrigerate for at least 1 hour (ideally, overnight).
5. After 1 hour (or the next morning), heat a 8-12-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden - this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough).
6. Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side.
7. Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly). Repeat for the other crêpes until you run out of batter.

 

Notes...

Because they are thin and delicate, crêpes are best enjoyed the day of. But well stacked and wrapped, you can keep them for up to 3 days in the fridge.

The post French Crêpes appeared first on Pardon Your French.

The marriage of the warm, tangy, sweet Blueberry Balsamic Sauce (made with White Balsamic Vinegar) with the smooth, cold vanilla ice cream is a match made in heaven. The tender, soft crêpes bring another level of comfort, and tie it all together. This is quite decadent looking, yet fruity, bright and refreshing dessert.

For the Crêpes, refer to my fool-proof French crêpe recipe. This is the recipe I swear by for making homemade crêpes. For the ice-cream, rely on any of your favorite store-bought ice creams. For the Blueberry Balsamic Sauce, here’s the step-by-step for you…

How to make this Blueberry Balsamic Sauce

The recipe begins with fresh blueberries – although frozen blueberries can work too (see cooking notes below). The blueberries are placed in a pan on low-medium heat, with sugar, lemon juice and vanilla extract.

For extra tang, I added Oliv White Balsamic vinegar. This Balsamic is so rich and smooth, with a gorgeous white grape color – which didn’t offset the color of the sauce at all – something I really appreciate. Using White Balsamic to build this sauce provides the perfect amount of sweet and zing to the mix, while creating a luscious, rich texture. It’s a great secret ingredient so you can skip out on cornstarch or having to use a heavy amount of sugar.

Then, all the ingredients are brought to a low simmer, until the blueberries break apart. You can use the back of a spoon or fork to press on the blueberries. Stir occasionally until the sauce slightly thickens – and it’s as simple as that!

I hope you love this recipe as much as I do! This Blueberry Balsamic Sauce is both sweet and tangy, with a luscious texture and hides chunks of blueberry for extra bite. The use of White Balsamic adds an “adult” feel to this sauce, that is still very approachable – don’t worry, your kids will love it too! This is a quick and easy recipe to showcase seasonal blueberries, and I bet you’ll want to use this sauce in so many different ways. It really is that good!

My Cooking notes:

• Fresh, seasonal blueberries are best. But when not in season, you can substitute with frozen blueberries. Thaw the blueberries overnight (in a strainer), and weigh the blueberries once thawed and well-drained, so you have 250g (about 1 + 3/4 cup). 
• For serving, you can pick any ice cream of your choice. Vanilla works get here – the smoothness of vanilla ice cream is great for balancing the tang and sweetness of the sauce. Chocolate ice cream would be a great choice as well.

Crêpes with ice cream are my favorite, especially when topped with this Blueberry Balsamic Sauce – which is also perfect  for topping:

• Breton Pound Cake
• Pancakes
• Waffles
• Cottage Cheese
• Greek yogurt
• Oatmeal
• Rice pudding
• French toast
• Cheesecake

And so much more! Share your ideas in the comment section below.

I hope you’ll this Balsamic Blueberry Sauce – it’s sweet, luscious and colorful. It is a simple sauce that comes together in minutes. You can prepare it ahead of time (up to 3 days ahead) and keep it in your fridge. Right before serving, re-heat it on low heat in a sauce pan until warm, and pour it on top of the ice cream.

You may also like:

• Spiced Berry Jalousie Tart
• Blueberry Pie from Alsace
• Blueberry Financiers
• Giant Strawberry Almond Financiers
• Classic-French Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Crêpes with Blueberry Balsamic Sauce & Vanilla Ice Cream

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

For the homemade Crêpes:

Use this recipe.

For the Blueberry Balsamic Sauce: 

250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed – see cooking notes above)
¼ cup (50g) sugar
2 tbsp (30ml) White Balsamic Vinegar (ie. Oliv White Balsamic)
¼ of a lemon, juiced
½ tsp vanilla extract

Vanilla  Ice Cream, for serving 

Instructions

Prepare the crêpes first, see recipe here.

For the Blueberry Balsamic Sauce:

Step 1 – Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, White Balsamic, lemon juice and vanilla extract. Turn the heat to medium-low. Using a wooden spoon, gently stir so the blueberries are evenly coated. They will start to render some juice. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.

Step 2 – Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside.

Step 3 -  For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top. Enjoy immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

I have partnered up with OLiV to bring you this Balsamic Blueberry Sauce recipe, but all opinions are my own. Thank you for supporting Pardon your French. 

The post Crêpes with Blueberry Balsamic Sauce and Vanilla Ice Cream appeared first on Pardon Your French.

They are a little less commonly found in restaurants in France: in fact, many crêpe restaurants (aka. “crêperies”) will label their crêpes as “galettes” when they are in fact the classic thin crêpes. So if you are in France, and looking for these thicker “galettes”, make sure you ask the crêpe maker which style they make.

Just like a pancake, and not a crêpe, these are not meant to be folded or rolled up, but simply topped with the ingredients of your choosing. They are traditionally thought of as savory, but in this recipe, they are deliciously sweet, topped with my favorite homemade apple compote recipe.

So what makes it my favorite apple compote recipe?

• I use a variety of apples. Just like with most of my apple baking projects, I like to use a mix of different apple varieties to bring interesting flavors and textures. A Granny Smith will bring tartness and acidity, while a Pink Lady will bring more sweetness, and so on.
• It includes vanilla. Most apple desserts in North America call for cinnamon and nutmeg, but it is more common in France to use vanilla. In this compote, the vanilla brings a perfect smoothness and elevates the natural sweetness of the apples (so you don’t need to use a lot of sugar with it).
• It’s chunky! Not over-mixing the compote and leaving hunks of apple still visible will create a chunky compote with a more satisfying texture.

Serve the compote warm, or cooled on top of a warm buckwheat pancake with a sprinkle of chopped walnuts and a extra drizzle of honey! A great breakfast, brunch, dessert or humble treat, at any time of the day.

Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe

Print Recipe

Serves: 8 galettes Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

For the buckwheat pancakes:

1 cup buckwheat flour
¼ tsp baking soda
½ tsp salt
¼ cup 2% milk
1 ¼ cup water
1 tbsp butter

For the Apple compote:

3 pounds of apples of mixed varieties (Granny Smith, Gala, Pink Lady, etc.), peeled, cored and cut in 1-inch chunks
2 tablespoon fresh lemon juice
½ scraped vanilla bean (or 1 tsp vanilla extract)
2 tbsp sugar
1 tbsp honey

For serving: chopped walnuts and extra honey

Instructions

Make the Compote. Combine all the ingredients in a large pot over low heat. Cook for about 25-30 minutes, stirring occasionally with a wooden spoon, until the apples are tender (but chunks are still visible).

Let cool for at least 3 hours before serving (or before placing it into the fridge).

Make the Buckwheat Galettes. In a large bowl, whisk together the buckwheat flour, baking soda and salt. Combine together the milk and water, and slowly pour them into the dry ingredients, whisking continuously as you go, until you have a smooth batter. Melt a knob of butter in a large pan over medium-high heat. Add 1/3 cup of batter and tip the pan to spread it around. Once bubbles form on the surface and create tiny holes, loosen the edges with a spatula and gently flip it over. Cook for another minute and transfer to a plate. Cover with a damp kitchen cloth while you make the others.

For serving, top each warm galette with a generous amount of apple compote, a few chopped walnuts and a drizzle of honey. 

If you try this Buckwheat pancakes and apple compote recipe, let me know! Leave a comment or share a photo on Instagram. 

And if you enjoy this recipe, you can try this buckwheat pancakes recipe from Auvergne – another delicious regional recipe!

The post Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe appeared first on Pardon Your French.

They are the quintessence of traditional Brittany cuisine, and if you’re visiting this beautiful North-Western French region, going to a “creperie” to enjoy one (or two, or three…) of these buckwheat crepes is an inevitable must-do.

The recipe

Made with the simplest of ingredients (buckwheat flour, egg, salt and water), these 100% buckwheat crepes are the most authentic savoury French crepe recipe you’ll find (as opposed to the “crêpes de froment” – wheat flour crepes- that are meant to be enjoyed with sweet toppings).

The most classic variation (one you’ll always find at the top of a creperie menu) is the “crêpe complete” which includes ham, cheese (usually gruyere) and an egg (the egg is either done “mirroir”-sunny-side up– or “brouillé” –scrambled).

Another common variation in Brittany is the galette-saucisse (a specialty from the city of Rennes) where a grilled sausage is wrapped in the crepe and enjoyed with your hands (like a hot-dog). Mushrooms, French andouille (tripe sausage), and caramelized onions are also very popular toppings.

Although, I have to confess I often love to finish off my meal with a buckwheat crepe for dessert, topped with melted chocolate…

Cooking notes:

• Modern variations of this recipe add some wheat flour to provide some gluten and make the crepe more forgiving. To do so, switch a third of the total amount of flour (2/3 cups) with regular wheat flour. While not as authentic, this ratio will give you a batter that will be easier to work with and less prone to breakage – while providing a buckwheat flavour that is still dominant.
• Traditional crepes are made on a bilig, with the help of a roselle. Obviously, this is not the kind of equipment everyone has in their kitchen, but a non-stick pan and a rubber or wooden spatula will do just fine. Crepes are simply peeled off from the pan with the help of a spatula, and gently placed back upside down on the pan. 
• If you are preparing a stack of crepes (to be garnished and enjoyed later), prepare a plate covered with a clean dish cloth. Each time you finish a crepe and peel it off from the pan, place it on the plate – preferably folded in half so it is easier to grab later- and cover it with the cloth. Pile your crepes on the plate, and make sure the cloth is always wrapped around your plate, nice and tight – so the steam is kept inside. This technique will make sure your crepes are evenly cooked and very tender.

Buckwheat Crepes from Brittany

Print Recipe

Serves: 12 crepes Prep Time: 5 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 76 voted )

Ingredients

2 cups Buckwheat flour (250g)
1 egg
1 pinch of salt
Water

Instructions

Sift together the buckwheat flour and salt. Place in a big mixing bowl and create a well in the middle.

Break in the egg and mix with a spoon.

Now using a whisk, slowly add in some water until your batter becomes a velvety smooth liquid, that has the consistency of heavy cream.

Heat a 12-inch nonstick skillet/pan over medium heat.

When your pan is hot, drop a in dollop of butter and swirl it in so it coats the entire pan evenly (the butter should melt right away when touching the pan, but not brown. If the butter browns, lower the heat a bit).

Immediately, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on all over the edges of the crepe (giving it a lace-like look) and the underside of the crepe is dry– about 2 minutes.

Loosen edge of crepe with a rubber spatula. Then, with your fingertips, peel off the crepe and quickly flip it. Cook for an additional 30 seconds.

Slide your crepe out of your pan, onto a plate, and cover with a dish cloth. Repeat. Well stacked and wrapped, your crepes can be kept up to 3 days in the fridge. 

If you try these Buckwheat Crepes from Brittany let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Buckwheat Crepes from Brittany (Gluten-free) appeared first on Pardon Your French.