Elegant French crêpes gently soaked in a warm, citrusy orange butter sauce with a splash of Grand Marnier—perfectly indulgent and stunningly simple. This sophisticated dessert brings a touch of Paris to your kitchen, combining delicate crepes with a zesty, boozy sauce that’s as impressive as it is delicious.

Why You’ll Love This Recipe

Classic Crêpes Suzette offers an unforgettable combination of textures and flavors. The light, tender crepes act as the perfect vessel for the buttery orange sauce, which is enhanced with citrus zest and the depth of Grand Marnier. While it looks and tastes gourmet, it’s surprisingly straightforward to prepare. Whether served for brunch, a special dessert, or entertaining guests, this dish is guaranteed to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crêpes:

1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tbsp melted butter
1 tbsp sugar
1 tsp vanilla extract
Pinch of salt
Butter for greasing the pan

For the Orange Suzette Sauce:

1/4 cup unsalted butter
1/4 cup sugar
Zest of 1 orange
1/2 cup fresh orange juice
2 tbsp lemon juice
1/4 cup Grand Marnier or Cointreau
Orange slices for garnish

directions

In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla, and salt until the batter is smooth and lump-free. Let rest for 30 minutes.
Heat a nonstick skillet over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
Cook for 1–2 minutes until the edges begin to lift, then flip and cook for another 30 seconds.
Transfer cooked crepes to a plate and continue with remaining batter.
For the sauce, melt butter in a large skillet over medium heat. Stir in sugar, orange zest, orange juice, and lemon juice. Simmer for 3–4 minutes until slightly thickened.
Add Grand Marnier and cook for another 1–2 minutes to allow the alcohol to cook off slightly.
Fold each crepe into quarters and arrange in the skillet with the sauce. Spoon the sauce over the crepes and heat through.
Serve immediately with orange slices and extra sauce spooned over the top.

Servings and timing

This recipe makes about 8 crepes.
Prep time: 15 minutes
Rest time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes

Variations

Alcohol-Free Version: Omit the Grand Marnier and add a splash of orange extract or more orange juice.
Flambé Option: For a dramatic presentation, flambé the Grand Marnier in the pan before adding the crepes.
Berry Twist: Add a few fresh raspberries or strawberries to the sauce for an extra fruit burst.
Nutty Touch: Sprinkle chopped toasted almonds or pistachios over the final dish for crunch.
Chocolate Drizzle: Garnish with a light drizzle of dark chocolate sauce for added richness.

storage/reheating

Crepes can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Reheat the crepes gently in a nonstick skillet or microwave.
The sauce can also be made ahead and warmed over low heat before serving.
Avoid freezing assembled Crêpes Suzette, as the texture of the crepes may suffer.

FAQs

What is the origin of Crêpes Suzette?

Crêpes Suzette originated in France and became famous in the early 20th century. It is traditionally prepared tableside with flambéed liqueur.

Can I make the batter ahead of time?

Yes, you can make the batter up to 24 hours in advance. Store it covered in the refrigerator and stir before using.

What if I don’t have Grand Marnier?

You can substitute with Cointreau, Triple Sec, or omit the alcohol entirely for a non-alcoholic version.

Can I use store-bought crepes?

Yes, store-bought crepes can be used for convenience. Just be sure they’re thin and pliable.

How do I prevent my crepes from sticking?

Use a nonstick pan and a small amount of butter for each crepe. Properly resting the batter also helps.

Is it necessary to rest the batter?

Yes, resting the batter helps the flour absorb the liquid fully, resulting in smoother, more elastic crepes.

Can I flambé the sauce?

Yes, flambéing adds a dramatic flair and enhances flavor. Light the liqueur in the pan carefully with a long match.

What can I serve with Crêpes Suzette?

They pair beautifully with vanilla ice cream, whipped cream, or a dusting of powdered sugar.

Can I make this dish dairy-free?

Yes, use plant-based butter and milk alternatives like almond or oat milk, and ensure the crepes remain thin.

How thick should the crepes be?

They should be thin and delicate, just enough to hold their shape when folded without tearing.

Conclusion

Classic Crêpes Suzette is a refined dessert that balances simplicity and sophistication. With its buttery orange sauce and delicate folded crepes, it makes for a delightful end to any meal or a special treat for brunch. This timeless French dish is sure to become a cherished recipe, combining elegance with unforgettable flavor.