Crêpes Suzette is one of France’s most iconic desserts, featuring delicate, paper-thin eggy crepes folded and coated in a luscious buttery orange sauce. Traditionally finished with a splash of orange liqueur and flambéed tableside, this elegant dessert is surprisingly simple to make at home. Whether you’re preparing a romantic dinner, celebrating a special occasion, or treating your family to an unforgettable brunch, Crêpes Suzette delivers bright citrus flavor and timeless sophistication in every bite.
Do you love crepes? Then try our Crepes Lorraine; they are an all-time favorite among family and friends. Also, our Breakfast Stuffed Crepes are a great way to enjoy breakfast or brunch.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
Crêpes Suzette is a classic French dessert made with thin crepes served in a buttery sauce flavored with fresh orange juice, orange zest, sugar, and butter. Many traditional recipes also include Grand Marnier or Cointreau, which can be flambéed to create a dramatic presentation while enhancing the orange flavor. Even without the flambé, the dessert is rich, fragrant, and incredibly delicious.
Why I Love This Recipe
- Amazing orange buttery flavor
- I have loved crepes my whole life
- Easier than you think to make
- Company-worthy, perfect for brunch, dessert, or holidays
- Great make-ahead and then served warmed and delicious
HELPFUL ITEMS FOR THIS RECIPE
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
6 Inch Non-Stick Frying Pan with Non-Stick Coating
Bamboo Toaster Tongs – Set of 2 Reusable Heat Resistant Wooden Toast Tongs – 8 Inches Long
Eggs are one of the most important ingredients in crepes, contributing to both their texture and flavor. Here are the key benefits of using eggs in crepes:
Benefits of Eggs in Crepes
- Provide Structure: Eggs bind the batter together, helping the crepes stay intact while remaining thin and delicate.
- Create a Tender Texture: The proteins in eggs give crepes their soft, flexible texture, making them easy to fold or roll without tearing.
- Add Rich Flavor: Egg yolks contribute a subtle richness that enhances the overall taste of the crepes.
- Improve Color: Eggs help create the beautiful golden color that develops as crepes cook.
- Increase Elasticity: The proteins in eggs make the batter more elastic, allowing the crepes to be stretched and folded without breaking.
- Support Even Cooking: Eggs help the batter cook evenly, resulting in smooth, delicate crepes with lightly browned edges.
- Boost Nutrition: Eggs are a good source of high-quality protein, vitamins such as B12 and D, choline, and essential minerals, adding nutritional value to every serving.
- Help Ingredients Blend: Eggs act as an emulsifier, helping the butter, milk, and flour combine into a smooth, silky batter with fewer lumps.
Using fresh, high-quality eggs is one of the secrets to making light, tender, and flavorful crepes that are perfect for both sweet and savory fillings.
Budget-Friendly Staple
Eggs are one of the most affordable protein sources available. Compared to meat or seafood, they deliver excellent nutrition at a lower cost, making them ideal for budget-conscious cooking.
What is Crêpes Suzette Made of?
Ingredients
For the Crepes
All Purpose flour – I have not tried to make these gluten-free.
Eggs – As previously mentioned, the eggs are the be-all, end-all in a crepe.
Salt – They need to be seasoned to bring out the flavor in them. I use Kosher salt.
Milk – 2% milk would be perfect in these, but I have used skim or 3% also.
Cooking oil – Use a light cooking oil like a vegetable or canola oil.
Butter for the pan – You will have to add a little for each crepe.
For the Orange Sauce
Sugar – Granulated sugar works well for this recipe.
Navel oranges – This is for the juice, zest and segments.
Butter – I use salted, as that is what I have on hand.
Orange liqueur – Like Grand Marnier or Cointreau.
Cognac – This I only use if I am flaming it, so it is optional.
For the Topping
Whipped cream and powdered sugar – A little sweet whipped cream goes a long way with these crepes. You can also use vanilla ice cream.
Orange zest – This just makes the whole dish look pretty with a little zest on the whipped cream.
Mint leaves – These are for garnish and just liven up the dish for the eyes.
How to make Crêpes Suzette
I honestly don’t think these crepes need to be flamed. The sauce is absolutely gorgeous on its own, but if you want the presentation, then feel free to flambé.
To Make the Crepes
For the crepes, mix together the flour, milk, eggs, oil, and salt, and whisk well. You can let the batter rest for 30 minutes while you make the sauce, then proceed.
Heat a lightly greased (with the butter) 6″ crepe pan. Remove from heat and spoon about 1/4 cup of batter into the pan while lifting and tilting the skillet to spread evenly.
Return to heat and brown one side only. To remove, invert the pan onto a plate or use tongs or a fork to help guide. Butter the pan in between crepes with a scant amount of butter. Set aside. Makes approx. 18 crepes.
To Make the Orange Sauce
Combine the orange juice, sugar, orange zest, and butter in a medium saucepan. Heat over medium heat and bring to a gentle boil, stirring occasionally. Continue to cook the sauce until it has reduced by about half and has thickened slightly, about 15 minutes.
Add the orange segments and orange liqueur to the pan and cook for an additional 1-2 minutes. The liqueur can ignite too, so be careful. You don’t need to burn off the alcohol, as it is very mild-tasting.
If you are using the cognac, remove from heat and add it now and flame the pan to burn off the alcohol; be careful. This addition of the cognac makes it much more boozy-flavored if that is what you like. Just the Grand Marnier makes a gorgeous, much milder sauce.
To Serve
Fold each crepe in a triangle and, using tongs, dip it into the orange sauce, coating the crepe entirely. Transfer the dipped crepe to a plate (serve 3 – 4 crepes per person). Top the dipped crepes with an additional spoonful of the orange sauce with orange segments. Serve with a dollop of whipped cream and mint leaf, or a scoop of vanilla ice cream.
Be prepared for rave reviews! Enjoy!
Frequently Asked Questions
Do I have to flambé Crêpes Suzette?
No. Flambéing is traditional and adds a dramatic presentation, but the dessert is just as delicious if you simply simmer the orange liqueur into the sauce.
What is the best orange liqueur to use?
Grand Marnier and Cointreau are the two most popular choices because they complement the fresh orange flavor beautifully. Personally, I prefer Grand Marnier.
Can I make the crepes ahead of time?
Yes. Prepare the crepes up to two days in advance and store them in the refrigerator with parchment paper between each crepe. Reheat gently before assembling.
Can I freeze crepes?
Absolutely. Stack cooled crepes with parchment paper between each one, wrap tightly, and freeze for up to two months. Thaw overnight in the refrigerator before using.
What’s the difference between regular crepes and Crêpes Suzette?
Regular crepes can be filled with sweet or savory ingredients. Crêpes Suzette specifically refers to crepes served with a rich butter-orange sauce, often finished with orange liqueur and, traditionally, flambéed.
Recipe Pro Tips
Tips for the Best Crêpes Suzette
- Let the crepe batter rest for at least 30 minutes for tender, delicate crepes.
- Use freshly squeezed orange juice and fresh zest for the brightest flavor.
- Cook the crepes until lightly golden but still soft and flexible. I only cook one side.
- Warm the sauce gently so the butter emulsifies without separating.
- If flambéing, remove the pan from the heat before adding the liqueur, then ignite carefully following proper safety precautions.
- Fold the crepes into quarters before coating them in the sauce for the traditional presentation.
LOVE ORANGE AND WANT MORE?
I love the flavor of almost all fruits, and orange is right up there. Here are some of our favorites.
Pin it HERE!!
Pin it HERE!!
Crepes Suzette Recipe
Ingredients
For the Crepes
- 1 1/2 cups flour
- 3 eggs
- 1/4 tsp. salt
- 2 1/4 cups milk
- 1 1/2 Tbsp. cooking oil
- Butter for the pan
For the Orange Sauce
- 2 cups fresh orange juice
- 1/4 cup sugar
- 1 tbsp orange zest
- 4 tbsp butter
- 2 navel oranges segmented
- 3 tbsp orange liquor like Grand Marnier or Cointreau
- 3 tbsp Cognac flamed (optional)
For the Topping
- 1 cup whipped cream
- 1 tbsp powdered sugar
- 1 tsp orange zest
- Mint leaves for garnish
Instructions
- I honestly don't think these crepes need to be flamed. The sauce is absolutely gorgeous on its own, but if you want the presentation, then feel free to flambé.
To Make the Crepes
- For the crepes, mix together the flour, milk, eggs, oil, and salt, and whisk well. You can let the batter rest for 30 minutes while you make the sauce, then proceed.
- Heat a lightly greased (with the butter) 6" crepe pan. Remove from heat and spoon about 1/4 cup of batter into the pan while lifting and tilting the skillet to spread evenly.
- Return to heat and brown one side only. To remove, invert the pan onto a plate. Butter the pan in between crepes with a scant amount of butter. Set aside. Makes approx. 18 crepes.
To Make the Orange Sauce
- Combine the orange juice, sugar, orange zest, and butter in a medium saucepan. Heat over medium heat and bring to a gentle boil, stirring occasionally. Continue to cook the sauce until it has reduced by about half and has thickened slightly, about 15 minutes.
- Add the orange segments and orange liqueur to the pan and cook for an additional 1-2 minutes. The liqueur could ignite too, so be careful.
- If you are using the cognac, remove from heat and add it now, and flame the pan to burn off the alcohol; be careful. This addition of the cognac makes it much more boozy-flavored if that is what you like. Just the Grand Marnier makes a gorgeous, much milder sauce.
To Serve
- Fold each crepe in a triangle and, using tongs, dip it into the orange sauce, coating the crepe entirely. Transfer the dipped crepe to a plate (serve 3 – 4 crepes per person). Top the dipped crepes with an additional spoonful of the orange sauce with orange segments. Serve with a dollop of whipped cream and mint leaf, or a scoop of vanilla ice cream.
- Be prepared for rave reviews! Enjoy!
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!