Original French Crepes Suzette Recipe

Stuffed crepes
Richard Eskite Photography / Getty Images
Ratings (22)
  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
381 Calories
31g Fat
21g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crepes Suzette recipe is the same variation used in upscale restaurants today. A simple mix of butter, sugar and Grand Marnier are flambéed into a delicious syrup, which is then used to flavor a fresh, warm crepe. Crepes Suzette are traditionally served as a decadent dessert but can be added to a brunch menu as a gorgeous showstopper.


  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup less 1 tablespoon water
  • 2 eggs
  • 2 tablespoons butter (melted)
  • 2 teaspoons orange juice
  • 1 ½ teaspoons orange zest
  • 1/4 teaspoon salt
  • For the Orange Syrup:
  • 16 tablespoons butter (2 sticks), divided
  • 4 tablespoons sugar (granulated), divided
  • 4 ounces Grand Marnier, divided
  • 1 container of vanilla ice cream

Steps to Make It

How to make crepes Suzette:

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crepes.

Melt 1 tablespoon butter in a crepe pan or large skillet over low-medium heat.

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

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

Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.

Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat the process with the remaining batter.

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

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

Add half the Grand Marnier, handling the skillet carefully because of the flame, and then add the crepes to the pan to coat both sides in the orange syrup.

Fold the crepes into quarters or roll them into cylinders.

Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and Grand Marnier to make more orange syrup.

Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.

This crepes Suzette recipe makes 6 to 8 servings.