Foie Gras Crêpe Suzette Recipe

Make batter

In a blender or bowl, combine 1 cup flour, 1 cup whole milk, 2 eggs, 2 tbsp melted butter, 1 tsp sugar, a pinch of salt and 1 tsp vanilla. Blend or whisk until completely smooth. Scrape down sides and rest the batter in the refrigerator for 30 minutes to relax the gluten and remove air bubbles.

Cook crêpes

Heat an 8–10 inch nonstick skillet over medium heat and brush lightly with melted butter. Stir the batter gently. Pour about 1/4 cup batter into the pan, tilting and swirling to coat the bottom in a thin even layer. Cook 45–60 seconds until edges lift and underside is lightly golden, flip and cook another 15–20 seconds. Transfer to a plate and keep warm under a low oven (200°F / 95°C) covered with foil. Repeat to make 8 crêpes.

Prepare and sear

Pat foie gras medallions dry with paper towel and season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Heat a heavy skillet over high heat until very hot, then add 2 tbsp unsalted butter. When the butter foams, add foie gras slices in a single layer (work in batches if necessary). Sear 30–45 seconds per side until deeply golden and caramelized but still soft inside. Remove to a warm plate and tent loosely with foil. Reserve the rendered fat in the pan for optional use or discard (save for another recipe).

Prepare sauce

Wipe the skillet used for foie gras with paper towels to remove excess fat (leave just a film). Over medium heat, melt 4 tbsp unsalted butter and add 3 tbsp granulated sugar. Cook, stirring, until the sugar dissolves and begins to caramelize lightly, about 2–3 minutes — do not let it burn. Add 1 cup fresh orange juice, 1 tbsp orange zest and 1 tsp lemon juice; stir and bring to a gentle simmer. Simmer 3–4 minutes to reduce slightly into a glossy jus. Stir in 3 tbsp Cointreau or Grand Marnier and let the alcohol warm through for 30 seconds (do not boil violently). Taste and adjust with 1/4 tsp sea salt flakes if needed.

Warm crêpes and fold

Fold each crêpe into quarters or roll (your preference). Working in a wide sauté pan with the sauce, place 2 crêpes per serving and warm them in the sauce for 20–30 seconds per side so they soak up glaze but do not fall apart. Spoon sauce over and set each plated portion aside.

Add foie gras

Place seared foie gras medallions atop the sauced crêpes (3 medallions per serving if serving 2, or 1 per crepe depending on portioning). Spoon additional warm orange jus over the foie gras to gloss.

Toasted almonds and orange segments

If not already toasted, toast 1 oz almond slivers in a dry skillet over medium heat, shaking the pan until fragrant and lightly golden, about 2 minutes. Remove and cool. Scatter toasted almonds and 1 cup orange segments around the plates.

Optional flambé (safety note)

If you wish to flambé tableside: warm the sauce gently, remove from heat, add the 3 tbsp orange liqueur and ignite carefully with a long match or lighter, allowing flames to subside before spooning sauce over crêpes. Only attempt flambé if comfortable and in a safe environment.

Serve

Finish with a light dusting of powdered sugar if desired, a final pinch of sea salt flakes, and serve immediately so foie gras remains warm and crêpes retain their sauce.