Dessert

Crepes Suzette Recipe

Name: Crepes Suzette Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1 1/2 tbsp granulated sugar; 1/8 tsp salt; 2 eggs; 1/2 tsp vanilla extract; 3/4 cup whole milk; 1/2 cup water; 3 tbsp unsalted butter, melted; 1/2 cup castor sugar; 1/2 cup unsalted butter; Thinly sliced orange peel; 3/4 cup orange juice; 1/3 cup orange liqueur (such as Grand Marnier)

ByJulian Dempsey December 25, 2025December 25, 2025

Jump to Recipe

Introduction

Crepes Suzette is a classic French dessert featuring delicate crepes served with a luscious orange and butter sauce. This show-stopping dish combines caramelized sugar, fresh orange flavors, and a touch of orange liqueur for a memorable treat perfect for special occasions.

The image shows a white scalloped edge plate holding three thin, folded crepes arranged overlapping each other. The crepes are covered with a shiny, amber-colored sauce that has thin strips of orange zest on top, adding texture and a glossy finish. The plate rests on a soft beige cloth against a white marbled surface. To the left, there are two halves of a bright orange, and to the right, a dark bottle with a label, a fork and knife with a bronze finish sit on the cloth next to some sprigs of green herbs. A glass of orange juice is partly visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 1/2 tbsp granulated sugar
1/8 tsp salt
2 eggs
1/2 tsp vanilla extract
3/4 cup whole milk
1/2 cup water
3 tbsp unsalted butter (melted)
1/2 cup castor sugar
1/2 cup unsalted butter
Thinly sliced orange peel
3/4 cup orange juice
1/3 cup orange liqueur

Instructions

Step 1: In a large bowl, sift together the flour and salt. Add granulated sugar and mix until combined.
Step 2: Make a well in the center of the flour mixture. Add eggs and vanilla extract and whisk slightly. Gradually add milk, whisking after each addition until the batter is smooth and lump-free. Stir in water and melted butter, whisking to combine. If the batter has lumps, strain it.
Step 3: Cover the batter with cling wrap and refrigerate for at least 30 minutes or up to a day. Stir gently before cooking if separated.
Step 4: Heat a 9.5-inch non-stick pan over low-medium heat. Brush with butter. Pour 1/4 cup batter and swirl to spread evenly. Cook for 1–2 minutes until light golden, then flip and cook for 30 seconds more. Transfer to a plate and repeat, buttering the pan each time. Stack cooked crepes.
Step 5: For the sauce, heat a large frying pan on low. Sprinkle a thin layer of castor sugar and let it melt without stirring. Add more sugar as the first layer melts, swirling gently to melt evenly and avoid burning.
Step 6: Add butter and stir until combined. Stir in orange peel and juice, mixing well.
Step 7: Pour in the orange liqueur. Increase heat to medium and carefully ignite the sauce with a long-handled lighter. Let the flames burn off the alcohol. Alternatively, simmer to cook off alcohol, which will also thicken the sauce.
Step 8: Simmer the sauce, stirring occasionally, until it becomes syrupy. Remove from heat but keep warm to prevent thickening too much.
Step 9: Dip each crepe briefly on both sides in the sauce, then fold into quarters. Arrange folded crepes in the pan and heat gently until the sauce is bubbling, spooning extra sauce over them.
Step 10: Transfer crepes to plates, spoon remaining sauce on top, and serve immediately. Vanilla ice cream is optional but recommended.

Tips & Variations

For a smoother batter, strain it before chilling to remove any lumps.
Use fresh orange juice and peel for the best flavor.
If you prefer not to flambé, simmer the sauce longer to thicken without alcohol flames.
Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.

Storage

Store leftover crepes and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes gently in a warm skillet and warm the sauce on low heat before serving to avoid thickening too much.