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Crepes suzette on a platter with orange slices.
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Crepes Suzette

Classic Crepes Suzette made with tender crepes, simmered in a buttery orange liqueur sauce, and flambéed for a citrusy, caramelized finish. Easy to make, dramatic to serve.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: French
Keyword: crepe suzette, Crêpes Suzette
Servings: 10 servings
Author: Dahn Boquist

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.
    Flour in one bowl and eggs and milk in another dish.
  • 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.
    Whisking the wet batter into the flour mixture.
  • Stir in the melted butter. Cover and let the batter rest for at least 1 hour.
    Covering crepe batter in a bowl.
  • 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.
    Adding crepe batter to a hot skillet.

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.
    Adding orange zest to a skillet with butter and sugar.
  • Add the orange juice and simmer until slightly syrupy, 10–15 minutes.
    Pouring orange juice into the skillet.
  • Stir in the orange liqueur and Cognac, then remove from heat.
    Adding orange liqueur to the orange sauce in the skillet.
  • 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.
    Several crepes in a skillet with orange butter sauce.
  • 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.
    Lighting a match over a skillet with crepes suzette.

Notes

Orange liqueur options: Grand Marnier, Cointreau, or triple sec will work for the liqueur. 
No flambé?: The flambé step is optional. To skip it, just simmer the sauce a bit longer after adding the liqueur to cook off the alcohol.
Make-ahead tip: Cooked crêpes can be stored in the fridge (layered with parchment) for up to 2 days or frozen for a month.
Sauce thickness: Reduce the sauce until it lightly coats the back of a spoon. It should be glossy, not watery or sticky.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 174mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 490IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
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