Crêpes Suzette is the classic French crepe dessert: thin crepes scented with orange zest, folded into quarters and warmed in a glossy sauce of caramelized sugar, butter and fresh orange juice. In restaurants it’s traditionally finished tableside with a flambé, but the sauce is the real star, and you can skip the flames entirely.

It’s a good choice for a holiday dinner because both parts can be made ahead. Make the crepes in the afternoon, the sauce just before dinner, and bring them together in a couple of minutes at dessert time. Its origins are told in The History of Crepes.

Crêpes Suzette

Orange crepes warmed in a buttery orange caramel sauce.

Prep Time: 20 mins
Cook Time: 35 mins
Rest Time: 30 mins
Total Time: 1 hr 25 mins
Yield: 10 crepes (4 servings)

Equipment

8- or 9-inch crepe pan or non-stick skillet
Large skillet (12-inch) for the sauce

Ingredients

Crepes

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon granulated sugar
Pinch of salt
Finely grated zest of 1 orange

Orange butter sauce

1/3 cup (65 g) granulated sugar
6 tablespoons (85 g) unsalted butter, cut into pieces
3/4 cup (180 ml) fresh orange juice (from 2 to 3 oranges)
Finely grated zest of 1 orange
2 tablespoons Grand Marnier or Cointreau (optional)

To flambé (optional)

2 tablespoons Grand Marnier or cognac

Instructions

Crepes

Whisk the flour, sugar, salt and orange zest in a bowl. Whisk in the eggs, then gradually whisk in the milk and melted butter until smooth. Rest for 30 minutes.
Heat the crepe pan over medium heat and brush with butter. Pour in about 3 tablespoons of batter and swirl to coat the bottom thinly.
Cook for about 1 minute, until the edges lift and the underside is golden. Flip and cook 20 to 30 seconds more. Stack the crepes and fold each one into quarters.

Orange butter sauce

Sprinkle the sugar evenly over the large skillet and set it over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns light golden, 3 to 5 minutes.
Add the butter (it will bubble up) and stir until melted. Carefully pour in the orange juice. The caramel may harden at first; keep stirring and it will dissolve.
Add the zest and simmer for 4 to 5 minutes, until the sauce is slightly syrupy. Stir in the 2 tablespoons of liqueur, if using.
Lay the folded crepes in the sauce, overlapping them, and spoon the sauce over. Warm for 1 to 2 minutes.

To flambé (optional)

Turn off the heat and switch off any range hood fan. Warm the liqueur in a small saucepan for a few seconds, pour it over the crepes, and light it with a long lighter, keeping your face and sleeves back.
Let the flames die out on their own, then serve the crepes right away with the sauce spooned over.

Serving suggestions

Serve with vanilla ice cream or a spoonful of crème fraîche.
For an alcohol-free version, skip the liqueur and add 2 extra tablespoons of orange juice.

Tips for crêpes Suzette

Use fresh orange juice. Bottled juice makes a flat, overly sweet sauce. Two or three oranges give you enough juice and zest.
Watch the caramel. Take the sugar only to light golden. Darker caramel turns bitter once the juice reduces.
Make the crepes thin. Thin crepes fold neatly into quarters and soak up the sauce without getting heavy. If yours tear when you turn them, see Mastering the Art of Flipping.
Flambé safely. Turn off the heat and the hood fan, use a long lighter, and never pour liqueur straight from the bottle near a flame.

For more festive crepes, try the gingerbread, eggnog and cranberry orange recipes in Holiday Crepes.

Crêpes Suzette with Orange Butter Sauce

Tips for crêpes Suzette

Frequently asked questions

Tips for crêpes Suzette

Frequently asked questions

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