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A beautifully arranged plate of crepes Suzette, garnished with whipped cream and mandarin orange segments, sits on a blue-rimmed white plate. Beside the plate, a bowl of blueberries, cinnamon sticks, and whole oranges enhance the visual appeal. A light gray cloth underlines the setup, creating a soft, elegant backdrop. This presentation is completed with a cup of orange sauce ready to pour, bringing a vibrant splash of color to the serene palette.

Classic Crepes Suzette

Max Dennison
Classic Crêpes Suzette is a beloved French dessert featuring delicate crêpes drenched in a warm, buttery orange liqueur sauce and flambéed for a dramatic finish. Elegant yet easy to make at home, this show-stopping treat is perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine French cuisine
Servings 4
Calories 400 kcal

Equipment

  • 1. Nonstick Crêpe Pan or Skillet: A flat, nonstick surface helps you achieve ultra-thin, golden crêpes that won’t stick or tear.Recommended size: 8- to 10-inch nonstick skillet or dedicated crêpe pan.
  • Mixing Bowl & Whisk or Blender: Use a mixing bowl and whisk to combine the batter by hand, or a blender to create a perfectly smooth, lump-free mix in seconds.
  • Citrus Zester: Essential for getting fragrant orange zest without the bitter pith — this is what gives the Suzette sauce its bold aroma.
  • Citrus Juicer: Fresh orange juice is a must for the sauce — a handheld juicer helps extract every drop easily.
  • Small Saucepan or Sauté Pan: Used to make the buttery orange liqueur sauce and flambé it (if you choose to do the traditional method).
  • Long-Handled Lighter or Kitchen Torch: For safely flambéing the orange liqueur — adds drama and depth of flavor to the sauce.
  • Measuring Cups and Spoons: Accuracy matters! These ensure your batter and sauce ingredients are perfectly balanced.
  • Flexible Rubber Spatula or Offset Spatula: Ideal for gently flipping and folding crêpes without tearing them.
  • Ladle: Helps pour just the right amount of batter into the pan for evenly sized crêpes every time.

Ingredients
  

For the Crepes:

  • 1 Cup All-purpose flour
  • 2 Eggs
  • 1 1/2 Cups Milk
  • 1 Tbsp Sugar
  • 2 Tbsp Melted butter
  • Pinch of salt

For the Suzette Sauce:

  • 1/2 Cup Unsalted butter
  • 1 Cup Sugar
  • 1/3 Cup Orange juice
  • Zest of one orange
  • 1/4 Cup Grand Marnier or other orange liqueur
  • Optional: Additional liqueur for flambé

Instructions
 

Preparing the Crepes

  • Mix the Ingredients:
    In a large bowl, whisk together the flour and eggs. Gradually add in the milk, stirring to combine. Add the sugar, butter, and a pinch of salt; whisk until the mixture is smooth. Let the batter sit for about 30 minutes to let the flour absorb the liquid, resulting in more tender crepes.
  • Cook the Crepes:
    Heat a non-stick skillet over medium heat and lightly coat with butter. Pour about 1/4 cup of batter into the center of the skillet, tilting to spread evenly. Cook for about 1-2 minutes until the bottom is light golden, then flip and cook the other side for about 30 seconds. Stack the cooked crepes on a plate and cover with foil to keep warm.

Making the Suzette Sauce

  • Combine Butter and Sugar:
    In a skillet, melt the butter over medium heat. Add the sugar and stir until the sugar dissolves and the mixture is bubbling.
  • Add Citrus:
    Stir in the orange juice and zest, cooking until the sauce is slightly thickened, about 3-4 minutes.
  • Flambé (optional):
    If using, carefully add the Grand Marnier to the hot sauce and ignite with a long lighter. Allow the flames to subside naturally as the alcohol burns off, leaving a rich flavor behind.
  • Finish the Sauce:
    Dip each crepe into the sauce, fold into quarters, and serve warm.

Notes

♻️ How to Store & Reheat Leftovers

Crêpes Suzette is best enjoyed fresh and warm, but if you have leftovers (lucky you! 😊), here’s how to store and reheat them to keep the flavor and texture just right:

🧊 How to Store:

Crêpes:
  • Let the crêpes cool completely.
  • Stack them with parchment paper between each one to prevent sticking.
  • Store in an airtight container or zip-top bag.
  • Refrigerate for up to 3 days or freeze for up to 2 months.
Suzette Sauce:
  • Pour any leftover sauce into a glass jar or airtight container.
  • Store in the fridge for up to 3–4 days.
✨ Tip: If freezing, store sauce and crêpes separately for best texture upon reheating.

🔥 How to Reheat:

Crêpes:
  • Microwave one at a time for 10–15 seconds, or
  • Warm in a skillet over low heat for 30–60 seconds per side.
Sauce:
  • Reheat gently in a small saucepan over low heat until warm and pourable.
  • Stir frequently to keep the butter from separating.
To Serve:
  • Warm the crêpes, then drizzle or toss them in the reheated sauce.
  • You can flambé again if desired — just be cautious with reheated sauce!

✅ Pro Tip:

If you're serving guests later, prepare the crepes and sauce ahead, then assemble and flambé right before serving. That way, they’ll taste freshly made without the last-minute stress.
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