🍳 Master Crepes Suzette: A Showstopping Brunch Recipe from Lodge Cast Iron

Lodge Cast Iron, the South Pittsburg foundry known for heirloom cookware since 1896, is sharing a classic French brunch recipe that turns breakfast into tableside theater-and it all starts with a 12-inch cast iron skillet.

✨ Breakfast with Flair

Crepes Suzette is a dish built for drama. The recipe combines delicate crêpes with a caramelized orange butter sauce that’s finished tableside with a flaming brandy-and-Grand Marnier mixture. It’s the kind of brunch centerpiece that impresses guests and creates lasting memories-exactly the kind of moment that calls for reliable, well-seasoned cookware. 🔥

🍳 What You’ll Need

For the Crêpes: Start with two large eggs, one cup whole milk, two-thirds cup all-purpose flour, four tablespoons melted butter (divided), one tablespoon sugar, and half a teaspoon of salt. Whisk these together until smooth, then heat your 12-inch skillet over medium heat for five minutes. Brush with melted butter, pour about one-third cup of batter, swirl to coat the bottom, and cook one to two minutes per side. Repeat until the batter is gone.

For the Orange Butter Sauce: Blend five tablespoons softened unsalted butter with four tablespoons sugar, two tablespoons orange zest, and two tablespoons orange juice. This fragrant mixture becomes the heart of the dish.

🔥 The Finishing Touch

Preheat your oven to broil. Place one teaspoon of orange butter in the center of each crêpe, fold in half twice, and return them to the skillet. Sprinkle with the remaining tablespoon of sugar and broil until the sugar begins to caramelize. Heat one-quarter cup Grand Marnier and two tablespoons brandy in a small saucepan over very low heat for one to two minutes, then carefully light the mixture with a long-handled lighter and pour it over the crêpes. Let the flame burn out completely before serving. 🎭

The result is a dish that combines precision, technique, and a touch of culinary showmanship-the kind of breakfast memory that keeps people talking long after brunch ends.