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Crêpes Suzette are elegant, dramatic, and unapologetically extra. Thin, buttery crêpes get folded into a skillet of boozy orange butter sauce, then flambéed for a flash of heat and flair. It’s old-school, restaurant fancy, and easy to make at home.
Crêpes Suzette make a show-stopping dessert served warm with a scoop of vanilla ice cream, but they’re just as at home on a brunch table.
Here’s Why This Crepes Suzette Recipe Works
That sauce: The orange sauce is buttery, citrusy, and just boozy enough to feel fancy. Once it simmers down, it coats the crepes like a rich glaze.
The flambé isn’t just for show: Lighting the liqueur deepens the flavor and burns off sharp alcohol notes, leaving behind warmth and complexity.
It feels restaurant-level, without the stress: The steps are simple, but the final dish looks, and tastes, like you pulled it from a fine dining menu.
It’s a throwback that still hits: Crêpes Suzette has vintage roots, but the bold citrus-butter combo feels timeless.
Recipe Tips
Use a nonstick or seasoned pan: A 10-inch skillet makes flipping easy and keeps things consistent.
Grease lightly: If you add too much butter to the skillet, your crepes will fry; just a thin swipe is enough.
Don’t skip the zest: It gives the sauce a fragrant brightness that juice alone can’t.
Warm the liqueur before flambéing: If the liqueur is cold, it won’t ignite properly.
Tilt quickly, don’t swirl forever: Pour the batter and tilt the pan in one smooth motion. Too slow and the crêpe sets before it spreads.
Stack with parchment: Layer cooked crêpes with parchment paper so they don’t stick or tear before saucing.
Sauce should coat a spoon: That’s your signal it’s reduced enough. Look for a glossy finish that lightly coats the back of a spoon
Go easy on the flambé: You only need a splash of warm liqueur. Too much and you’re setting off the smoke alarm.
If you love bright citrus breakfasts, my orange ricotta pancakes are another must-try.
Crepes Suzette Questions
Yes. If you make the crepes ahead of time, stack them with parchment and refrigerate for up to 2 days, or freeze for 1 month. Warm them gently before saucing.
Nope. The sauce is still delicious without lighting it up. Just simmer it a bit longer to cook off the alcohol
Yes. Skip the liqueur and Cognac and bump up the orange juice and zest. Add a splash of vanilla or a tiny pinch of cinnamon for depth. You won’t get the flambé effect, but the sauce will still be rich, buttery, and citrusy.
Easy Crepe Suzette
This Crepe Suzette recipe keeps things simple: soft crêpes, bold orange sauce, and just enough flair to make it fun. You can use classic batter or swap in my sourdough crepes for extra depth and a subtle tang. Either way, you end up with citrusy, buttery crepes that lean just the right amount of over the top.
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Crepes Suzette
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Ingredients
For the Crêpes
- 1 cup all-purpose flour, 120 grams
- ¼ teaspoon salt
- 1 ¼ cups whole milk, grams
- 2 large eggs
- 2 tablespoons butter, melted, plus more for the pan
For the Orange Sauce
- ½ cup butter, cut into pieces, 113 grams
- ⅓ cup granulated sugar
- 1 tablespoon orange zest, finely grated
- ¾ cup orange juice, from about 2–3 oranges
- ¼ cup orange liqueur, such as Grand Marnier or Cointreau, plus more for flambéing
- 1 tablespoon cognac
Instructions
For the Crepes
- Whisk the flour and salt together in a mixing bowl. In a separate bowl, beat the milk and eggs until combined.
- Make a well in the center of the flour mixture and pour in about half the milk mixture. Stir until smooth, then add the rest of the milk and mix until blended. For lighter, tender crêpes, briefly blend the batter with a blender, food or immersion blender.
- Stir in the melted butter. Cover and let the batter rest for at least 1 hour.
- Heat a 10-inch skillet over medium heat and lightly butter it, wiping away any excess with a paper towel. Pour a scant ⅓ cup of batter into the pan, tilting in a circular motion to coat the bottom evenly. Cook until the underside begins to brown and releases easily. Flip and cook briefly on the other side until set. Transfer to a plate and keep warm while cooking the remaining crêpes.
For the Sauce
- In a large 12-inch skillet, melt the butter over medium heat. Stir in the sugar and orange zest, cooking until the sugar dissolves.
- Add the orange juice and simmer until slightly syrupy, 10–15 minutes.
- Stir in the orange liqueur and Cognac, then remove from heat.
- Fold each crêpe into quarters and arrange them in the skillet with the orange sauce, overlapping slightly. Spoon sauce over the top to coat and warm over low heat until heated through.
- Add about 2 tablespoons of additional orange liqueur to the pan. Carefully light the sauce with a long match, and spoon the sauce over the crêpes. Let the flames subside naturally. Serve immediately, spooning extra sauce over each crepe.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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