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French Crepes Suzette

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  • Prep 10 min
  • Total 32 min
  • Servings 6
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It’s the famous French Crepes Suzette made Bisquick® mix easy! Enjoy thin, tender crepes bathed in a flavorful orange sauce.
Updated Sep 17, 2008
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  • 1 cup Original Bisquick™ mix
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup butter or margarine
  • 1 teaspoon grated orange peel
  • 1/4 cup orange juice
  • 1/3 cup sugar
  • 1/4 cup orange-flavored liqueur


  • 1
    Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
  • 2
    Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
  • 3
    Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crepe is the French word for "pancake," and crepes are usually light and paper-thin. They can be made from plain or sweetened batters and are used in both sweet and savory creations.
  • tip 2
    Crepes can be made ahead, stacked with waxed paper between and refrigerated up to 48 hours. For longer storage, make 2 stacks of crepes, wrap tightly and freeze no longer than 3 months (make 2 stacks so they'll thaw more easily). When ready to serve, thaw frozen wrapped crepes at room temperature about 2 hours or in refrigerator 8 to 12 hours.
  • tip 3
    A special occasion is a good time to get out the chafing dish from the back of the cupboard--or borrow one--for tableside presentation. Make the crepes ahead, then begin with step 2.


255 Calories, 13 g Total Fat, 5 g Protein, 29 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
13 g
Saturated Fat
6 g
95 mg
370 mg
110 mg
Total Carbohydrate
29 g
Dietary Fiber
5 g
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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