Do you love crepes? Today, we’re making a classic and timeless recipe: Crepes Suzette. This sweet experience is full of orange, butter, and Grand Marnier flavors, with a touch of nostalgia inspired by the 1980s. In this post, I’ll guide you step by step—from preparing the batter to making the famous Suzette butter sauce, along with some tips to perfect this flambéed dessert.

Here’s my video tutorial to follow along with the recipe

Ingredients

For the crepe batter:

400 g of sifted flour
5 eggs
125 g of salted butter, melted
600 ml of milk
2 tablespoons of Grand Marnier (optional but recommended for an authentic taste)
Zest of one organic orange

For the Suzette sauce:

100 g of sugar
100 g of salted butter
120 ml of freshly squeezed orange juice
Zest of an orange for added flavor
3 tablespoons of Grand Marnier (or another orange liqueur substitute)

How to Make Crepes Suzette

Step 1: Preparing the Batter

In a large bowl, sift the flour to prevent lumps. Make a well in the center and add the eggs one by one. Stir gently.
Pour in the melted butter, then gradually add the milk while stirring until you achieve a smooth, homogenous batter.
Mix in the Grand Marnier and orange zest for extra flavor.
Let the batter rest at room temperature for one hour—this ensures lighter and more flavorful crepes.

Step 2: Cooking the Crepes

Heat a crepe pan over high heat, then reduce to medium (around 180°C / 356°F).
Lightly grease the pan using a paper towel with a few drops of oil.
Pour a small ladle of batter, spread it evenly, and cook until the edges start to brown.
Flip the crepe using a spatula and cook the other side for a few seconds.
Repeat until the batter is finished, stacking the crepes on a covered plate to keep them soft.

Step 3: Making the Suzette Sauce

In a clean pan over high heat, melt the sugar first, letting it caramelize slightly.
Add the butter and stir until you get a smooth, foamy mixture.
Once bubbling, add the orange zest and mix well.
Pour in half of the orange juice and let it reduce for a few minutes to intensify the flavors.
Add the Grand Marnier, reducing again until the sauce thickens slightly.
Finally, stir in the remaining orange juice and combine well.
(Optional) For a glossy finish and silkier texture, add one tablespoon of cold butter while whisking vigorously. This technique, known as “mounting the sauce with butter”, binds the sauce and gives it a luxurious consistency.

Assembling & Flambéing

Pour a bit of the Suzette sauce into a warm pan (about 50-80 ml).
Place a crepe into the pan, ensuring it’s well-coated in the sauce, then fold it into quarters.
Repeat the process until you have 4-5 folded and sauce-coated crepes.
Return all the folded crepes to the pan.
For the flambé: Add a tablespoon of liqueur to the pan (off the heat for safety), then carefully ignite with a flame.
Once the flames subside, serve immediately while warm.

Tips & Tricks for the Best Crepes Suzette

Resting the Batter: Always let your crepe batter rest for at least one hour for the best texture.
Well-Heated Pan: If your pan isn’t hot enough, the crepes may stick.
Orange Zest: Use a fine zester and avoid grating the bitter white part.
No Sugar in the Batter: The Suzette sauce is already sweet, so extra sugar isn’t necessary.

Related Recipes You Might Enjoy

To expand your dessert repertoire, consider these delightful options:

Quick and Easy Crepes – Homemade Recipe for the Whole Family
A simple and versatile crepe recipe suitable for all ages.
👉 Quick and Easy Crepes – Homemade Recipe for the Whole Family
Homemade Crispy Waffles – Easy and Irresistible Recipe
Enjoy the perfect balance of softness and crispiness in these homemade waffles.
👉 Homemade Crispy Waffles – Easy and Irresistible Recipe
Easy Pancakes – Quick Recipe for a Delicious Breakfast
Fluffy and quick-to-make pancakes for a successful breakfast.
👉 Easy Pancakes – Quick Recipe for a Delicious Breakfast

Ingredient Substitutions

Grand Marnier: Can be replaced with Cointreau, Amaretto, or extra orange juice if you prefer no alcohol.
Salted Butter: If unavailable, use unsalted butter with a pinch of salt.
Gluten-Free Alternative: Substitute regular flour with rice flour or a gluten-free mix.

Frequently Asked Questions

Can I prepare the crepes in advance?

Yes! Store them covered with plastic wrap or aluminum foil to prevent drying.

Is flambéing necessary?

No, it’s optional. If you prefer, you can serve the crepes simply coated in hot Suzette sauce.

Can I use another liqueur?

Absolutely! Try rum, Amaretto, or even a slightly sweet whiskey.

My caramel is crystallizing—what should I do?

Add a small amount of orange juice and stir gently over low heat until smooth.

With these detailed steps, you’ll master this spectacular French dessert, perfect for impressing guests or treating yourself at home. Bon appétit!

Crêpes Suzette: A Classic French Dessert with a 1980s Twist

Do you love crepes? Today, we’re making a classic and timeless recipe: Crepes Suzette. This sweet experience is full of orange, butter, and Grand Marnier flavors, with a touch of nostalgia inspired by the 1980s. In this post, I'll guide you step by step—from preparing the batter to making the famous Suzette butter sauce, along with some tips to perfect this flambéed dessert.

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 40

Category Breakfast

Cuisine French

Portions 6 people

Calories 650 kcal

Ingredients

For the crepe batter:

400 g of sifted flour
5 eggs
125 g of salted butter melted
600 ml of milk
2 tablespoons of Grand Marnier optional but recommended for an authentic taste
Zest of one organic orange

For the Suzette sauce:

100 g of sugar
100 g of salted butter
120 ml of freshly squeezed orange juice
Zest of an orange for added flavor
3 tablespoons of Grand Marnier or another orange liqueur substitute

Instructions

Preparing the Batter

In a large bowl, sift the flour to prevent lumps. Make a well in the center and add the eggs one by one. Stir gently. Pour in the melted butter, then gradually add the milk while stirring until you achieve a smooth, homogenous batter. Mix in the Grand Marnier and orange zest for extra flavor.
Let the batter rest at room temperature for one hour—this ensures lighter and more flavorful crepes.

Cooking the Crepes

Heat a crepe pan over high heat, then reduce to medium (around 180°C / 356°F). Lightly grease the pan using a paper towel with a few drops of oil.
Pour a small ladle of batter, spread it evenly, and cook until the edges start to brown. Flip the crepe using a spatula and cook the other side for a few seconds.
Repeat until the batter is finished, stacking the crepes on a covered plate to keep them soft.

Making the Suzette Sauce

In a clean pan over high heat, melt the sugar first, letting it caramelize slightly.
Add the butter and stir until you get a smooth, foamy mixture. Once bubbling, add the orange zest and mix well. Pour in half of the orange juice and let it reduce for a few minutes to intensify the flavors.
Add the Grand Marnier, reducing again until the sauce thickens slightly. Finally, stir in the remaining orange juice and combine well.
(Optional) For a glossy finish and silkier texture, add one tablespoon of cold butter while whisking vigorously. This technique, known as “mounting the sauce with butter”, binds the sauce and gives it a luxurious consistency.

Assembling & Flambéing

Pour a bit of the Suzette sauce into a warm pan (about 50-80 ml).
Place a crepe into the pan, ensuring it’s well-coated in the sauce, then fold it into quarters. Remove the crepe to a plate for later.
Repeat the process until you have 4-5 folded and sauce-coated crepes.
Return the first 4-5 folded crepes to the pan.
For the flambé: Add a tablespoon of liqueur to the pan (off the heat for safety), then carefully ignite with a flame. Once the flames subside, serve immediately while warm.
Repeat with the remaining crepes.

Video

Notes