Original French Crêpes Suzette

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 07/23/21
Crepes Suzette recipe

The Spruce 
Prep: 5 mins
Cook: 20 mins
Chill: 20 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
448 Calories
31g Fat
31g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 448
% Daily Value*
Total Fat 31g 40%
Saturated Fat 19g 95%
Cholesterol 131mg 44%
Sodium 122mg 5%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 5g
Vitamin C 1mg 7%
Calcium 79mg 6%
Iron 1mg 6%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

French crêpes are a national treasure. Found all over the country in sweet-smelling creperies—establishments devoted to all-things crêpes—and made fresh at home for all sorts of occasions, these thin and soft pancake-like discs are the base for many sweet and savory treats, like the world-famous crêpes Suzette. A simple mixture of butter, sugar, and Grand Marnier is flambéed into a delicious syrup, which is then used to flavor a fresh, warm crêpe. Our traditional recipe for the crêpe and sauce ends with a twist in the form of a scoop of vanilla ice cream. It's the perfect dessert for a beautiful dinner.

Unlike pancakes, thin crêpes are usually folded after they are filled. Try them with fruits, whipped cream, cream cheese and herbs, and hazelnut spread with fruit. In France, crêpes are not considered a breakfast food and are usually eaten for lunch, dinner, snack, or dessert. And although crêpes Suzette is traditionally served as a decadent dessert, you can certainly add it to a brunch menu as a gorgeous showstopper. No matter when or how you choose to eat them, don't miss out on the chance of trying this classic preparation—it is as delicious as it is beautiful to look at.

Ingredients

For the Crêpes:

  • 1 cup (120 grams) all-purpose flour

  • 1/2 cup milk

  • 1/2 cup water, minus 1 tablespoon

  • 2 large eggs

  • 2 tablespoons unsalted butter, melted; plus more for the pan if needed

  • 2 teaspoons orange juice

  • 1 1/2 teaspoons orange zest

  • 1/4 teaspoon salt

For the Orange Syrup:

  • 8 ounces (1 cup) unsalted butter, divided

  • 4 tablespoons granulated sugar, divided

  • 4 ounces brand-based orange liqueur (such as Grand Marnier), divided

For Serving:

  • 1 pint vanilla ice cream

Steps to Make It

Make the Crêpes Batter

  1. Gather the ingredients.

    Crêpes Suzette recipe ingredients
     The Spruce

  2. In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.

    Whisk the flour, milk, water eggs, melted butter, orange juice, orange zest, and salt for Crepes Suzette recipe
     The Spruce

Cook the Crêpes

  1. Use some of the remaining melted butter to grease a crêpe pan, large skillet, or nonstick skillet. Heat up over low-medium heat.

    Melt butter in crepe pan for crêpes Suzette recipe
     The Spruce

  2. Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.

    Add more butter to pan
     The Spruce

  3. Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.

    Cook the crêpe
     The Spruce

  4. Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.

    Loosen egg from pan and gently flip over
     The Spruce

  5. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.

    Cook other side
     The Spruce

Make the Syrup

  1. In a large skillet set over medium heat, melt half of the butter until it foams.

    Make the orange syrup
     The Spruce

  2. Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.

    Remove from heat and sprinkle half the sugar over melted butter
     The Spruce

  3. Carefully add half of the orange liqueur. The mixture will ignite.

    Carefully add half the Grand Marnier
     The Spruce

  4. When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.

    Add crêpes to the pan to coat both sides with orange syrup
     The Spruce

  5. Fold the crêpes into quarters or roll them up.

    Fold crêpes into quarters
    The Spruce 

  6. Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.

    Make more orange syrup for topping
    The Spruce 

  7. For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.

    Drizzle crêpe suzette with orange syrup
     The Spruce

  8. Enjoy.

    Crêpes Suzette recipe
     The Spruce