Crêpes Suzette (French Orange Butter Crêpes)

Crêpes Suzette is one of those classic French desserts that feels both simple and a little special at the same time. Soft, delicate crêpes are coated in a buttery orange sauce that’s bright, slightly sweet, and full of fresh citrus flavor. The splash of liqueur at the end adds a lovely aroma and gives the dish its signature character.

While it might sound like something you’d only order in a restaurant, it’s actually quite easy to make at home. Once the crêpes are ready, everything comes together quickly in one pan, and the result is a warm, elegant dessert that’s perfect for sharing. It’s light, fragrant, and just rich enough to feel indulgent without being heavy.

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Crêpes Suzette (French Orange Butter Crêpes)

Elena-Greta Apostol

Crêpes Suzette is a beautifully balanced dessert featuring thin, delicate French crêpes bathed in a velvety orange-butter syrup. The sauce offers a perfect harmony of sweetness and bright citrus acidity, enriched with the aroma of butter and flambéed liqueur. These crêpes aren’t meant to be rushed, they’re best enjoyed slowly, just as the classic French dessert was intended: simple, elegant, and full of character.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine French

Servings 12 pieces

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the crêpes:

• 500 ml milk
• 50 ml sparkling mineral water
• 2 eggs
• 50 g melted butter
• 250 g all-purpose flour
• 10 g vanilla sugar
• a pinch of salt

For the butter-orange syrup:

• juice of 5 oranges, freshly squeezed
• 50 g sugar
• 75 g butter

For flambéing:

• 75 ml citrus liqueur, rum, or cognac

Extra:

• a small amount of oil, for greasing the pan

Instructions

 

Make the Crêpes:

• Heat a non-stick pan over medium heat. Lightly grease it with a small amount of oil, then wipe away the excess with a paper towel.
• Pour about ½ ladle of batter into the hot pan, swirling to spread it evenly. Cook for 2–3 minutes per side, until the pancakes are lightly golden.
• Transfer the cooked pancakes to a plate and fold them into quarters.

Prepare the orange-butter syrup

• In a large skillet, melt the butter with the sugar and orange juice over medium heat.
• When the syrup begins to simmer add the folded crêpes and turn them gently so they are well coated on both sides.
• After about 2 minutes, add the liqueur (or cognac). Carefully tilt the pan toward the flame to ignite the alcohol and flambé the pancakes. (If that feels too intimidating, you can simply allow the alcohol to simmer off without flambéing.)
• Serve immediately with the warm orange syrup and, if desired, fresh orange slices.

Notes

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Video instructions available:
Follow along with the step-by-step video below for an easier cooking experience.

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.