Crepe Suzette with Tangerine Fruit Mix

Ingredients

For the Crêpe Batter
Milk: 600 g
Flour: 230 g
Sugar: 75 g
Butter (melted): 60 g
Eggs (3 whole): 175 g
Egg yolk (1): 16 g
Pinch of salt: 1 g
For the Suzette Butter:
Butter – 100 g
Monin Tangerine Fruit Mix - 150gms
Orange juice (about 3 oranges) – 150 g
Lemon juice – 30 g
Grand Marnier – 50 g (optional)

Garnish

Plate the crêpes and drizzle with extra MONIN Tangerine Fruit Mix before serving.

Instructions

For Crepe Batter: In a large mixing bowl, whisk together the eggs, egg yolk, and sugar until smooth
Add the milk gradually, whisking to combine Sift the flour and salt into the mixture and whisk until fully incorporated and no lumps remain Stir in the melted butter
Cover and let the batter rest for at least 30 minutes at room temperature (or up to 2 hours in the fridge)
Cook the Crêpes: Heat a nonstick crêpe pan or skillet over medium heat and lightly grease with butter
Pour a ladle of batter into the pan and swirl to coat the surface in a thin layer
Cook for about 1 minute, or until the edges begin to lift and the underside is golden brown
Flip and cook the other side for 30 seconds
Transfer to a plate and repeat with the remaining batter
Stack the crêpes with parchment paper in between if needed
Make the Suzette Butter Sauce:, In a saucepan over medium heat, combine the MONIN Tangerine Fruit Mix and orange juice
Bring to a simmer and reduce slightly (about 3–5 minutes)
Add the lemon juice and continue to simmer for another 2 minutes
Remove from heat and whisk in the butter until fully melted and thick in consistency
Assemble the Crêpes Suzette: Heat a clean skillet over medium heat and pour in a portion of the Suzette sauce
Fold each crêpe into quarters and place 2–3 folded crêpes into the sauce
Spoon the sauce over the crêpes and let them heat through for 1–2 minutes
Optionally, flambé: Add a splash of warmed Grand Marnier to the pan and carefully ignite with a long lighter
Allow the flames to subside naturally
Tips Resting the batter ensures smooth and tender crêpes
You can prepare the crêpes ahead of time and refrigerate or freeze them until needed
Always flambé with caution—use a long lighter and keep your face and hands clear