Crêpe Suzette is a classic French dessert made with thin pancakes (crêpes) served with a sauce made from caramelized sugar, butter, orange juice, and zest. The dish is often flambéed with a liqueur such as Grand Marnier or Cointreau to enhance the flavor and add a touch of theatrical presentation.

The preparation typically involves making thin crêpes and then folding or rolling them. The sauce is prepared separately by caramelizing sugar and adding butter, orange juice, and zest to create a rich, sweet, and citrusy sauce. The crêpes are then bathed in this sauce, and the dish is often served warm.

The flambéing step is done by pouring a flammable liqueur over the dish and then igniting it, creating a burst of flames. This step not only adds a dramatic element but also contributes to the flavor profile of the dish. The alcohol in the liqueur burns off during the process, leaving behind the essence of the liquor.

Crepe Suzette

Recipe by Nitdb


Prep time


Cooking time



Crêpe Suzette is a delightful and elegant dessert that has been enjoyed for many years and remains a classic in French cuisine.


  • 1 cup all-purpose flour

  • 2 eggs

  • 1/2 cup milk

  • 1/2 cup water

  • 1/4 teaspoon salt

  • 2 tablespoons melted butter

  • 1/2 cup unsalted butter

  • 1/2 cup sugar

  • Zest of 1 orange

  • Juice of 2 oranges

  • 1/4 cup Grand Marnier or Cointreau (or another orange liqueur)


  • In a blender, combine the flour, eggs, milk, water, salt, and melted butter. Blend until smooth.
  • Let the batter rest for at least 30 minutes to allow the flour to absorb the liquid.
  • Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan, swirling it to coat the bottom evenly.
  • Cook the crêpe for about 1-2 minutes per side, or until lightly golden. Repeat with the remaining batter, stacking the cooked crêpes on a plate.
  • In a saucepan over medium heat, melt the butter.
  • Stir in the sugar and orange zest until the sugar is dissolved.
  • Add the orange juice and continue to cook, stirring, until the mixture thickens slightly.
  • Stir in the Grand Marnier or Cointreau and let the sauce simmer for an additional 2-3 minutes.
  • Fold each crêpe into quarters and place them in the saucepan with the sauce.
  • Allow the crêpes to soak in the sauce for a minute, turning them to coat evenly.
  • If you want to flambe, carefully tilt the pan slightly and ignite the liqueur using a long lighter. Be cautious and keep a lid nearby to smother the flames if needed.
  • Let the flames subside, and serve the Crêpe Suzette warm, spooning additional sauce over each serving.

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