Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.
Crepes are one of my favorite breakfasts. They’re great served both savory and sweet! Try these classic crepes, chocolate crepes, and blintzes next!
What are Crêpes Suzette?
Crepes suzette are every citrus lover’s dream! It all starts with soft, fluffy crepes. Then, you cook them in a delicious buttery sauce made with orange zest and Grand Marnier for a punch of citrus flavor! Crepes suzette are so easy to make but sure to impress! For that restaurant-worthy presentation, you can even flambé them tableside!
The flavor of these crepes is to die for. So soft, moist, and filled with juicy orange flavor! It’s one of my favorite French desserts! They’re an amazing dessert but also double as a breakfast. There’s nothing better than waking up to soft, orangey goodness in the morning! Good news is, you can whip these up in less than 30 minutes. They’re also surprisingly easy to make! So grab your skillet and let’s get started!
Ingredients for Crepes Suzette
Crepes suzette made simple with just a handful of everyday ingredients! Flour, milk, sugar, eggs, butter (or oil), vanilla, and a pinch of salt come together to create a sweet and delicious treat that everyone will love! They’re so bright and flavorful. You may want to make some extras! Note: all measurements can be found below in the recipe card.
- All-Purpose Flour: Provides the structure and texture for the crepes.
- Milk: Creates a smooth and creamy batter! It also helps to bind the ingredients together and provides richness to the final product. I used whole milk for more tender crepes.
- Sugar: For a touch of sweetness!
- Eggs: Help to bind the batter together and give the crepes their signature texture. They’re a key ingredient!
- Unsalted Butter: For cooking the crepes in. Your favorite cooking oil will also work.
- Vanilla: Add a touch of extra flavor. Use pure vanilla extract if you have it! It makes all the difference in flavor.
- Salt: Just a pinch to boost flavors.
- Butter: Every good sauce starts with melted butter!
- Sugar: To balance out the tanginess of the orange zest and liqueur.
- Orange Zest: For bright, zesty flavor. Lemon zest also works!
- Grand Marnier: An orange-flavored liqueur made from a blend of fine Cognac and orange essence. It adds a sweet, rich, and slightly boozy flavor to the crepes suzette. It’s a sophisticated touch!
Can I Make Crepes Suzette Without Alcohol?
Yes! Crepes suzette can be made without liqueur by swapping out the Grand Marnier for orange juice. Just make sure you skip the step where you ignite the crepes.
Let’s Get Cooking!
Follow these simple steps and you’ll be making your crepes suzette like a pro. Everyone is going to go crazy over this fruity, sophisticated dessert. No one will know it only took 20 minutes to cook them up!
For the Crepes:
- Combine Ingredients in a Blender: Whisk together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
- Prepare Pan: Brush a medium size pan with olive oil. Then heat the pan to medium heat. Once the pan is heated, add about ¼ – ½ cup batter to the pan.
- Spread Batter: Using a circular hand motion, spread the crepe batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
- Cook and Flip: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
For the Orange Sauce:
- Butter Mixture: In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest.
- Add Liqueur: Then carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
- Transfer to Plate: When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
- Add Additional Sauce: Redo the first steps to make additional orange syrup for drizzling.
- Enjoy: Serve crepes fresh and hot with ice cream or whipped cream!
How to Make the Best Crepes Suzette
When I first started making crepes, something I really struggled with was getting them nice and thin. It was also tough to spread the batter evenly across the pan. If you love homemade crepes as much as I do, I recommend picking up a few tools to make them! A good nonstick pan is a must, as well as a crepe spreader and spatula to make sure they’re the perfect shape. Here’s a great set for making the perfect crepes! Your crepes suzette will turn out perfectly.
The Best Crepe-Making Set
Crepes suzette need to be enjoyed fresh just after making them. They taste the best this way! Leftover crepes can be stored in the fridge with the orange sauce for about 3 days, but their texture won’t be as good as the first day you made them.
- 2 cups all purpose flour
- 2 1/4 cups milk
- 1/4 cup sugar
- 4 eggs
- 1/4 cup melted butter or oil
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup butter divided
- ⅓ cup sugar divided
- 1 tablespoons orange zest divided
- ¼ cup Grand Marnier divided
Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest. Carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
Redo the first steps to make additional sauce for drizzling.
Serve crepes fresh and hot with ice cream.
If you want to forgo using liqueur, you can instead use orange juice and skip the igniting step.