Christmas is nearly here! I am so looking forward to family time and delicious food, so I’m sharing one of my favorite brunch dishes with you today. For Christmas brunch, I’m making a French classic, Crepes Suzette. Rumor has it that this famed dish was created by accident when a waiter accidentally poured cognac on a crepe dish being served table side, and the pan went up in flames. The result was deeply flavorful and decadent, so much so that the woman who ordered the crepes requested them again. (Her name was Suzette, if you didn’t guess.)

I recommend making the batter and the whipped crème fraîche the day before. That way, you have nothing to do but cook and enjoy with friends and family the next morning. You can even segment the oranges the day before if you’d like. Prepping ahead makes cooking so much more fun!

I hope you enjoy this recipe as much as I do. From my kitchen to yours, I wish you all the warmest holidays. Cheers to you and your friends and family.

Crepes Suzette with Whipped

Crème Fraîche

INGREDIENTS

Serves 4 to 6

INSTRUCTIONS

1. For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour. Re-blend the batter just before cooking.

2. If using a crepe maker: Pour crepe batter into a shallow plate or baking dish. Heat a crepe maker until hot, about 2-3 minutes. Place the surface of the crepe maker into the batter and lift up. Allow the crepe to cook for 15-30 seconds, depending on your desired level of browning. Use a small rubber spatula or butter knife to lift the edge of the crepe and remove it gently. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made.

3. If using a skillet: Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy, and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made.

4. For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces by two-thirds, or until thickened, 5 to 7 minutes.

5. Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold 8 crepes in half, and then in half again to form triangles. Add 4 of the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the whipped crème fraîche. Repeat the process with the remaining ingredients to make 2 more servings.

6. For the whipped crème fraîche: Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Serve with finished crepes suzette.

Pro Tips

• Room temperature ingredients are important here so that the warm butter does not curdle in the cold milk or eggs.

• The first crepe is often misshapen, like the first pancake! Just keep going, and each one will get better and better.

• I often make crepe batter the day before I intend to use it, it’s a great way to get ahead, and the batter does well with ample rest time. Just be sure to re-blend before use.

• You will start to see little bubbles form when the crepe is almost ready to flip.

• I love using a crepe maker, but a crepe pan or a good nonstick skillet works as well.

• Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Equipment Used

• Crepe maker

• 10” nonstick skillet

• Vitamix

• Spatula

• Click lighter

More Recipes

Give the Gift of Sport With Nike

The holidays are here—a time to connect, celebrate, and share the joy of giving. Nike makes it easy to find gifts that inspire greatness and movement.

From timeless sneakers to cozy fleece hoodies, Nike’s gift guide has something for everyone. Whether you’re shopping for the sports enthusiast, the weekend adventurer, or the casual style icon, these gifts are designed to elevate their routine.

Take the stress out of shopping with Nike’s curated collections and effortless online experience. Celebrate the season with gifts that bring joy to their every step.

Shop Holiday Gifts

News & Events

• VIDEO: Apple Cider Cocktail

• Holiday Cooking Tips on PEOPLE.com

• The Sun Wine & Food Festival - January 23-36, 2025 
  Join me at Mohegan Sun in Connecticut!

• South Beach Wine & Food Festival - February 20-23, 2025
  Brunch, fashion, demos, and plenty of food and wine - beachside!

• Chef’s Making Waves Cruise - May 5-9, 2025 
  See you on the open water for restaurant takeovers, demos and more.

Pass it on!

If you’re loving our free newsletter, forward this to a friend or subscribe them here.