Any heatproof shallow casserole type dish can be used in place of a chafing dish. This recipe is OLD, from the time when chafing dishes were very popular.


  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 eggs, slightly beaten
  • 1 cup orange marmalade or apricot jam
  • Powdered sugar
  • 2 tablespoons butter
  • 1 tablespoon cognac or cointreau, optional


Put milk, melted butter and eggs in blender container or food processor bowl. Combine flour, salt, sugar and cinnamon. Add to milk mixture; blend until smooth. Allow batter to sit at room temperature about 10 - 15 minutes.

Heat a 5-inch skillet or crepe pan and grease lightly. Pour in about 3 tablespoons of batter; swirl around until batter covers bottom. Cook until crepe is brown on the bottom; turn and brown other side. Keep crepes warm in a 200 degree oven until all crepes are cooked.

When all ready, place 2 tablespoons marmalade or jam in center of each crepe. Roll; dust with powdered sugar. Heat butter in a chafing dish with remaining 1/2 cup jam or marmalade and the cognac or liquer. Place rolled up crepes in the chafing dish. Spoon hot sauce over them for 1 or 2 minutes, while sauce bubbles around them. Serve on warmed dessert plates.

To flambe: Fill a large serving spoon with cognac. Ignite it with a match. Stir into remaining sauce in chafing dish. Quickly spoon sauce, while still flaming, over the rolled crepes.

12 crepes.

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Submitted 6/13/05.
Submitted By: Joy Bowers
Crepes Suzette