Print

Classic Crepes Suzette with Orange Butter Sauce

A stack of folded Crepes Suzette drizzled with orange syrup and dusted with powdered sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic French dessert, Crepes Suzette, featuring thin pancakes served in a rich, caramelized orange butter sauce, finished with a dramatic flambé.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted unsalted butter, plus more for the pan
  • 1/2 cup granulated sugar, divided
  • 1/2 cup fresh orange juice
  • Zest of 1 orange
  • 1/4 cup orange liqueur (like Grand Marnier or Cointreau)
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Make the crepe batter: Whisk the flour and salt in a bowl. In a separate bowl, whisk the eggs, milk, and water until combined. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in 2 tablespoons of melted butter. Let the batter rest for at least 30 minutes.
  2. Cook the crepes: Heat a 6-inch non-stick skillet over medium heat. Lightly brush the pan with butter. Pour about 1/4 cup of batter into the pan, tilting quickly to coat the bottom evenly. Cook for 1 to 2 minutes until the edges brown, then flip and cook for 30 seconds more. Slide the crepe onto a plate. Repeat until all batter is used, stacking the crepes.
  3. Prepare the sauce: In a large, wide skillet, melt the 2 tablespoons of butter over medium heat. Add 1/4 cup of the sugar and stir until it dissolves and begins to caramelize, about 3 minutes. Do not let it burn.
  4. Add the orange juice and zest to the skillet. Bring to a simmer, stirring until the caramelized sugar dissolves into the liquid. Reduce the heat to low.
  5. Fold the crepes: Fold each crepe into quarters. Arrange the folded crepes in the sauce, spooning some sauce over them. Simmer gently for 2 minutes to warm them through.
  6. Flambé the crepes: Remove the pan from the heat. Pour the orange liqueur over the crepes. Carefully ignite the liqueur with a long match or lighter. Let the flames die down naturally.
  7. Serve immediately, spooning the remaining orange butter sauce over the crepes. Sprinkle with the remaining 1/4 cup of sugar before serving for extra texture.

Notes

  • For the best texture, use whole milk in the batter.
  • If you do not wish to flambé, simply warm the liqueur in a small saucepan before adding it to the sauce, then pour over the crepes and serve without igniting.
  • You can make the crepes ahead of time and store them layered between parchment paper in the refrigerator for up to two days.

Nutrition

Find it online: https://dishicious.com/crepes-suzette-classic-french-dessert-recipe/