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Body Heat




Crepes Suzette with Grand Marnier Sauce

Makes ten 5" crepes.
You may want to do the final preparation at the table, in a chafing dish.




  • 1 c. milk
  • 2 egg yolks
  • ľ c. instant-blending (or cake/pastry) flour
  • pinch salt
  • 1 tbsp. vegetable oil
  • 1/8 lb (1/2 stick) butter, clarified
  • optional: add sugar, vanilla, brandy, Grand Marnier, grated orange zest, or grated lemon zest
  • plain melted butter



Put milk, egg yolks, flour, salt, vegetable oil, and optional ingredients in a bowl and whisk with wire whisk until smoothly blended. (You can refrigerate batter.)

Heat a 5" crepe pan or frying pan on medium heat. Wipe the surface with some clarified butter, using a paper towel or pastry brush.

Ladle about 1 oz. of batter into the pan, twisting the pan so the batter covers the surface. Cook 1-2 minutes until the bottom is lightly browned, then turn and brown the other side. (Thin the batter with more milk if necessary to achieve the right consistency.)

Cool cooked crepes on a kitchen towel then stack, brushing plain melted butter between them. (You can wrap the cooled crepes in aluminum foil and refrigerate or freeze.)


  • 4 tbsp. butter
  • 1 tbsp. sugar
  • 1.5 tbsp. orange juice
  • 1.5 – 2 tbsp. Grand Marnier
  • 1 tsp. grated orange zest
  • 1 – 2 tbsp. cognac or brandy



Melt butter over low to medium heat. Add the sugar, orange juice, Grand Marnier, and orange zest. Cook for 2 or 3 minutes until syrupy and the consistency you desire. Lay the crepes one at a time in the sauce, turning to coat, then fold into quarters and simmer to heat through (about 1 minute). Heat the cognac/brandy in a ladle, ignite it, and pour it over the crepes. Rotate the pan until the flames die, then serve the crepes, spooning sauce over them.

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