Crepes Suzette

Crêpes Suzette, a classic French dessert, is made with basic crêpes that are doused in a butter, citrus, and liqueur sauce. And so much easier than you’d ever imagined to make at home.

A small orange skillet with two crêpes Suzette and a spoon topped with citrus sauce.

Crêpes Suzette is a classic French dessert consisting of ever-so-lacy crêpes doused in a buttery and boozy citrus sauce. They’re traditionally flambéed tableside, although we find them just as dramatic without the pyrotechnics.–Angie Zoobkoff

Crêpes Suzette

  • Quick Glance
  • (1)
  • 45 M
  • 45 M
  • Makes about 12
5/5 - 1 reviews
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  • For the crêpes
  • For the sauce


Make the crêpe batter

In the bowl of a stand mixer or a large bowl, stir together the flour and sugar.

Make a well in the center and pour in the eggs. Using the stand mixer or a handheld electric beater, whisk until combined. While continuing to beat, slowly add the milk and beat until the batter is completely smooth.

Stir in the orange zest and butter.

Slick a crêpe pan or an 8- to 10-inch nonstick skillet set over medium-high heat with a smidgen of butter (at least 1 teaspoon). Pour in a ladleful of crêpe batter (about 1/4 cup), tilting the pan at the same time so the batter covers the entire bottom of the pan.

Cook the crêpe until its edges start to color, reducing the heat to medium if needed, 1 to 2 minutes. Slide a spatula under the crêpe and flip it over. When it’s equally brown on the other side, maybe 20 to 30 seconds, carefully slide it onto a plate and keep warm.

Continue to make crêpes in the same fashion, adding butter if needed, until you have used all the crêpe batter. You should have about 8 crêpes.

Make the sauce

In a small skillet over medium heat, warm the butter and add the salt, if desired. Using a wooden spoon, stir in the orange juice and zest, lemon juice and zest, sugar, and liqueur, if using.

Increase the heat to medium-high and let the mixture heat and gently bubble for about 3 minutes before placing the first crêpe in the sauce and reheating it.

Using tongs or a spatula, carefully fold the crêpe in half, then fold it over again to make a fan shape or a slightly off-kilter triangle. Move it to the side of the skillet and continue with the other crêpes or, if you have impatient guests, serve them as they’re done. Repeat until all of the crêpes are coated with sauce and folded.

Serve the crêpes while still hot.

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Recipe Testers' Reviews

How is it possible that I've never in my life made Crêpes Suzette until now?! I suppose because it's an iconic recipe I assumed (never having checked) that it was complicated, but it actually couldn't have been easier. And WOW, were these crêpes delicious!

I had a lot of extra sauce (perhaps due to my very juicy navel oranges). Next time I will double the batter but keep the sauce proportions as currently written. There would have been plenty of sauce to cover a second batch of crêpes, but I slurped the extra up with a spoon since there was no second batch!

These could serve as breakfast or dessert. If I were serving them for breakfast I might dollop on a spoonful of plain full fat Greek yogurt and drizzle some of the extra sauce over the top. If I were serving them for dessert, I'd be inclined to waft some extra caster sugar over the top of each serving, and maybe to gild the lily, a scoop of good vanilla ice cream to accompany. I don't love overly sweet desserts and almost always prefer citrus to chocolate so this was right up my alley. So elegant in its simplicity!

I chose to use Cointreau and a 10-inch nonstick skillet.

I found that 2 crêpes per serving seems like the right portion, so from this batch I got 4 servings.

With just one bite of this recipe for crêpes Suzette, you'll see why it's a beloved French classic! Traditionally served as a tableside dessert, I think this dish also works as a wonderful breakfast or brunch idea. Perfect when served with a piping hot cappuccino or espresso, these citrus-infused French pancakes are sure to impress.

As for the recipe itself, this beautiful eggy batter made 10 total crêpes, which serves 4 to 5 people nicely. I didn't have superfine sugar on hand, but the tip for blitzing granulated sugar until finely ground in a food processor is the easiest way to go.

I always think of the sauce for crepes Suzette as purely orange-flavored, but I really liked the brightness that the lemon zest and juice added to the overall flavor here. I did use Grand Marnier in the sauce—I don't think it should be optional, I think it is a must for depth-of-flavor!

You really don't need that much butter for cooking as you should be using a non-stick crepe pan; I reserved about 1 1/2 tablespoons which was just enough for 10 crepes. I flipped my crepes about 1 minute and 30 seconds into cooking and then cooked them an additional 20 seconds or so on the second time, just until the batter is set. I do have a crepe pan (10-inch), but I think it's important to note that you don't need to invest in one to make crepes. A nice 8- to 10-inch nonstick pan should work equally as well; just make sure it is 8 to 10 inches because if the batter gets too thick in areas, the crepes will be too thick and gummy in texture.

Overall, this recipe was a big hit and made for a really special weekend breakfast treat!


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