Crêpes Suzette is a classic French dessert of delicate crêpes finished in a bright orange butter sauce. It feels celebratory but relies on simple pantry ingredients.
The crêpes can be prepared ahead, then folded and warmed in a quick citrus sauce just before serving. Orange zest and juice keep the dessert fragrant rather than heavy.
Keep the sauce at a gentle simmer after adding the juice. Boiling it hard can make the butter separate before the crêpes have absorbed the glaze.
Serving Suggestions
Serve immediately with vanilla ice cream, softly whipped cream, or a dusting of confectioners’ sugar. Orange segments make a fresh garnish.
Recipe Notes
The crêpes can be refrigerated for 2 days or frozen with parchment between them. For a nonalcoholic version, replace the orange liqueur with extra orange juice.
Classic French Crêpes Suzette
Equipment
- Blender
- 8-inch nonstick skillet
- Large shallow skillet
- Fine grater
- Whisk
Ingredients
Crêpes
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1/2 cup water
- 2 tbsp unsalted butter melted, plus more for the pan
- 1 tbsp granulated sugar
Orange Sauce
- 4 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp orange zest finely grated
- 2 tbsp orange liqueur optional
- 6 scoops vanilla ice cream for serving
Instructions
Make the Crêpes:
- Blend the flour, eggs, milk, water, melted butter, sugar, and a pinch of salt until smooth. Rest the batter for 30 minutes.
- Heat an 8-inch nonstick skillet over medium heat and brush lightly with butter. Add a small ladle of batter, swirl to coat, and cook until the edges lift, about 45 seconds.
- Flip and cook the second side for 20 seconds. Repeat, stacking the crêpes on a plate.
Make the Orange Sauce:
- Melt the butter in a large shallow skillet over medium heat. Stir in the sugar, orange juice, and zest.
- Simmer until glossy and lightly thickened, about 3 minutes.
Fold and Serve:
- Fold each crêpe into quarters and place in the sauce. Warm gently, turning once, until coated.
- Add the orange liqueur if using and simmer for 30 seconds. Serve two crêpes per person with vanilla ice cream.
Notes
- Resting the batter improves the crêpe texture.
- Keep the sauce glossy and gently simmering.
- The orange liqueur is optional for a family-friendly version.