Crêpes Suzette is a classic French dessert consisting of delicate pancakes served with a buttery orange sauce, flambéed with Grand Marnier or orange liqueur.
Crêpes Suzette is a quintessential French dessert that combines elegance, flavor, and a touch of culinary theater. These thin, delicate crêpes are gently folded and bathed in a luscious sauce made of butter, sugar, orange juice, orange zest, and orange liqueur—typically Grand Marnier or Cointreau—before being flambéed tableside. The result is a dish that is as delightful to eat as it is to watch being prepared.
The origin of Crêpes Suzette is often linked to a happy accident in the late 19th century when a young waiter, Henri Charpentier, allegedly set a sauce on fire while preparing dessert for the Prince of Wales. The flambé added a new depth to the flavor, and the dish became an instant classic.
Making Crêpes Suzette at home may seem intimidating, but it’s entirely doable with a bit of preparation. Begin by making classic French crêpes—thin pancakes made from a simple batter of flour, eggs, milk, and butter. Once cooked, the crêpes are folded into quarters and warmed in the orange-butter sauce until they soak up the vibrant citrus flavor.
The flambé step is what gives Crêpes Suzette its signature flair. After the sauce is heated with liqueur, it’s ignited briefly to burn off the alcohol, leaving behind a deep, caramelized flavor and aroma. Always use caution during flambéing and ensure you’re in a safe environment.
Crêpes Suzette is perfect for special occasions or when you want to impress your guests. Serve warm with a touch of orange zest or a scoop of vanilla ice cream for added decadence. It’s a dessert that captures the romance of French cuisine—refined, flavorful, and timeless.
Tips:
🔶 1. Let the crêpe batter rest:
After mixing the batter, let it rest in the refrigerator for at least 30 minutes. This helps the gluten relax, resulting in softer, more tender crêpes that won’t tear when folded or flipped.
🔶 2. Use caution when flambéing:
When adding the liqueur to the pan, remove it from the heat first, then ignite the sauce using a long lighter or match. Always flambé in a well-ventilated area away from overhead cabinets or flammable materials.
Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs beaten
- 1/4 teaspoon salt
- 3 tablespoons butter melted
- 1/2 cup orange juice freshly squeezed
- 1/4 cup sugar
- 1/4 cup Grand Marnier or other orange liqueur
- 2 tablespoons butter for sauce
- 1 tablespoon orange zest
Instructions
- In a large mixing bowl, combine the flour and salt.
- Whisk in the milk, eggs, and melted butter until smooth, creating the crêpe batter.
- Preheat a nonstick skillet over medium heat and pour in a small amount of batter, swirling it to evenly coat the bottom.
- Cook the crêpe for about 1-2 minutes on each side, until lightly golden, then repeat with remaining batter.
- In another pan, prepare the sauce by melting butter, then adding orange juice, sugar, and orange zest. Let it simmer until slightly thickened.
- Add the crêpes to the pan with the sauce, folding them into quarters.
- Pour the Grand Marnier over the crêpes and carefully ignite with a long lighter to flambé. Allow the flame to subside.
- Serve the Crêpes Suzette immediately, spooning sauce over each serving.
Nutrition
Absolutely divine! The kids loved them and they were so easy to make. Definitely a 5-star recipe.
Wow, this sounds fancy! I gotta try making these crêpes! But what’s Grand Marnier? Is it like orange juice?
OMG these are amazing! I used orange soda instead of juice – delicious! 😋
I kinda messed up the batter, it’s too runny now. Can I add more flour??? Help! 🤔
Perfect for dinner parties! Everyone was impressed. I’ll be making these again!
These crêpes are like my favorite breakfast in Paris! I can’t wait to make these for brunch! Bon appétit!
Seems complicated… Why do I need Grand Marnier? Can’t I just use straight orange juice? 💁♂️
I never heard of these before, are they really popular or something? Don’t think I’d like the orange flavor.
Yeah, Crêpes Suzette are pretty famous! They’re like a fancy dessert. The orange flavor might surprise you though, it’s really nice!
Is it really necessary to flambé them? Seems kinda dangerous. I just made them with sauce and they turned out fine! 😬
Too much sugar for me, next time I’ll cut it down. But overall good!
I totally agree! Sugar can be a bit much sometimes. I usually add a bit of vanilla too. It makes a difference!
But they need that sugar for the flavor! I disagree, just enjoy them as is! 🤷♂️