Crêpe Suzette au Cannabis



  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/3 cup cold water
  • 2 Tbsp melted cannabutter,
  • Unsalted butter for the skillet
  • Melted chocolate (optional)

Orange Butter

  • 6 tablespoons cannabutter, softened, plus more for buttering
  • 1/4 cup plus 2 tablespoons sugar, plus some more or sprinkling
  • 1 Tbsp finely grated orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup Grand Marnier
  • 2 Tbsp Cognac


  1. In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water and melted butter.
  2. Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
  3. In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
  4. Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
  5. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away with a couple orange slices and a drizzling of chocolate.

**Candy Orange Slices (optional)**

  • 2 oranges
  • Large bowl of ice water
  • 2 cups granulated sugar
  • 2 cups water
  • Extra granulate sugar (optional)


  1. Wash and dry oranges. Sliced into 1/8-inch rounds.
  2. Discard any seeds and ends.
  3. Fill a large bowl with ice water and set aside.
  4. Bring a large saucepan of water to a boil and add orange slices.
  5. Boil the orange slices for 1 minute then place in the bowl of ice water until cooled.
  6. Drain on a wire rack.
  7. In a large skillet over medium heat, bring 2 cups sugar and 2 cups water to a low boil.
  8. Heat until sugar dissolves stirring occasionally.
  9. Turn heat to low and place orange slices in the sugar-water mixture in a single layer. (You may need to do this in batches or in two pans.)
  10. Simmer but do not boil the orange slices 45-50 minutes or until rinds are slightly translucent, turning every 15 minutes.
  11. Place orange slices on a cooling rack and allow to cool completely. (This will take a couple of hours or just leave them on the rack overnight).
  12. I sprinkled my slices with extra granulated sugar so they would not be sticky. This is completely optional.
  13. Use immediately or keep orange slices refrigerated in an airtight container until ready to use up to 1 month.