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 FAQs

Why do you rest crêpe batter?

Resting the batter is a crucial part of making crêpes. By resting the batter, you allow the flour to bloom, which means to absorb the liquid fully. It also gives the gluten a chance to relax, so no rubbery crêpes. Although this recipe doesn’t call for resting, you can let the batter stand at room temperature for an hour or tightly covered in the fridge for up to two days. 

How thin should crêpe batter be?

Your batter should be smooth with no lumps and have the consistency of heavy cream.

Can I make the crêpe Suzette sauce ahead of time?

You sure can. Make the sauce, let it cool to room temperature, and then store it, covered, in the fridge for up to two days. Make sure to gently warm the sauce before continuing with the recipe.

What’s the point of a crêpe pan and is it worth it?

A classic crêpe pan is specially designed to turn out perfect-sized crêpe. Also, its low flared sides make flipping crêpes a cinch. And the thin bottom heats quickly and evenly and when properly seasoned is the ideal nonstick surface. Don’t feel like buying another pan? An 8-to-10-inch nonstick skillet with rounded or flared sides will work well.

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

Crêpes Suzette

4.67 / 3 votes
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.
David Leite
CourseDessert
CuisineFrench
Servings4 servings
Calories403 kcal
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

Ingredients 

For the crêpes

  • 4 1/4 ounces all-purpose flour, sifted
  • 1 tablespoon superfine sugar (or just blitz granulated sugar in a food processor until finely ground)
  • 2 large eggs, lightly beaten
  • 3/4 cup plus 2 tablespoons whole milk
  • Grated zest of 1 small orange (about 1 tablespoon), preferably organic
  • 2 1/2 tablespoons unsalted butter, melted, plus more for the pan

For the sauce

  • 3 1/2 tablespoons unsalted butter
  • Pinch salt (optional)
  • 3/4 cup plus 2 tablespoons fresh orange juice (from 3 to 4 oranges)
  • Grated zest of 1 small orange (about 1 tablespoon), preferably organic
  • Grated zest and juice of 1 lemon (about 1/2 tablespoon), preferably organic
  • 1 tablespoons superfine sugar (or just blitz granulated sugar in a food processor until finely ground)
  • 3 tablespoons orange-flavored liqueur, such as Grand-Marnier or Cointreau (optional)

Instructions 

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 , 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.
100 Desserts to Die For Cookbook

Adapted From

100 Desserts to Die For

Buy On Amazon

Nutrition

Serving: 1 portionCalories: 403 kcalCarbohydrates: 40 gProtein: 8 gFat: 21 gSaturated Fat: 12 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 143 mgSodium: 60 mgFiber: 1 gSugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Trish Deseine. Photo © 2018 Guillaume Czerw . All rights reserved.

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. We 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 crêpes 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—and 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!

I loved these crepes, almost too much, as I ate the majority myself for dessert and breakfast. Having eaten many a crepe while studying abroad in France, I believe this is the perfect light crepe batter to make perfect crepes. This recipe would be perfect for a novice crepe maker. The orange flavor and sauce is simply delicious. Crepes Suzette should not be relegated to fancy dessert status only as it’s surprisingly simple to make.

I reserved 1 teaspoon of melted butter for my crepe pan, which is 8 inches in size, and that was plenty to cook all of the crepe batter. My first crepe took about 4 minutes to cook on one side, mainly because I used too much batter, but the remaining crepes cooked in about 2 minutes total.

My friends know, if you want me to taste something, add a little bit of orange to it. Combine it with a nice, thin pancake browned in butter, and you may have to act fast if you want to help me with the tasting.

My only caveat on these is that they need to be served as soon as they are cooked, and they take about an hour to make. Good for one of those dinner parties where the time between dinner and coffee with dessert can be lengthy.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


Hungry For More?

Seared Skirt Steak with Salsa

Hungry for something flavorful and good-for-you? This seared skirt steak is jam-packed with everything you need.

50 mins

Flourless Chocolate Cloud Cake

This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.

1 hr 15 mins

Homemade Yellow Mustard

Why make your own mustard? Because you can, dammit! And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

1 hr 45 mins


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

    1. Alene, we didn’t test it with gluten-free flour, so we don’t want to hazard a guess. But if you make it, let us know how it turns out!

    2. I am looking for an orange sauce to use with cheesecake. Do you think this sauce would work or what would you suggest?

      1. I think this would work well, Janet, but you may need to increase the sugar slightly, depending on how sweet you want the sauce to be.