Crepe Suzette

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Crepe Suzette

by Thripti Hinduja

This might be the most popular crepe of all crepe dishes! Crêpe Suzette is a French dessert made from the sauce of orange sauce,  caramelized sugar, and butter. Definitely a good way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 5 mins Ready in : 40 mins Serves : 4


  • Crepes
    • 1 Large Egg
    • 90ml Milk
    • 75g Flour
    • 25g Butter (melted)
    • 15g Sugar
    • ½ tsp Vanilla Extract
    • 1 tbsp Liqueur: Cointreau, Grand Marnier or any orange liqueur (optional)
    • Extra Butter (for coating the pan)

    Orange Sauce

    • 50g Butter
    • 110ml Orange Juice
    • Orange Zest (from 1 orange)
    • Lemon Zest and Juice (from 1 lemon)
    • 1½ tbsp Brandy, Cointreau or Grand Marnier (optional)
    • ¼ cup of any liqueur (for flaming method)


          For Crepes

  1. Mix the flour and the sugar together.

  2. Mix the rest of the ingredients in a separate bowl and pour it into the flour mixture. Using a hand whisk stir well until combined.

  3. Let the batter rest for at least 30 minutes*

  4. Alternative method: You may simply put all the ingredients into the blender and blend for 30 seconds or until you get a smooth batter.

  5. Heat a pan, melt in a knob of butter, pour in a ladle of the batter and swirl until the mixture coats the bottom of the pan.

  6. Once the top is set and the bottom crepe is a light brown colour, flip it with a spatula and let it cook for another 30 seconds or so.

  7. Slide the crepe off the pan onto a plateRepeat with the rest of the batter. Placing the crepes in between sheets of baking paper.

  8. You may store them in the refrigerator at this point for up to 2 days or freeze for 2 weeks.

    For Sauce

  9. Heat a wide pan and melt in the butter.

  10. Add in the rest of the ingredients and bring to a boil.

  11. Add the crepes in one by one and fold it in the pan.

    To Serve

  12. Place the 2 crepes on a serving plate.

  13. Warm the alcohol for 1 min over low heat. Set it alight with a long candle light.

  14. Pour the flaming alcohol over the crepes. Serve with vanilla ice cream.

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