Crepe Suzette

What Is Crepes Suzette?

This decadent French dessert is probably the most famous crepe dish of all time. The marriage of tender crepes coated in a boozy, rich sauce with butter, orange juice, sugar, and liqueur – usually Grand Marnier is incredible. Interested? Great!

How to Make Crepe Suzette

Make the Crepes

1. Whisk the eggs, milk, salt, vanilla, sugar, water, flour, and melted butter well in a medium bowl until well incorporated and smooth. Or combine all the ingredients in your blender (or food processor), then puree until the batter is smooth.
2. Rest – Let the batter rest for an hour or more in the refrigerator (or overnight) for a crispier crepe.
3. Heat a crepe pan or skillet over medium-high heat, then lightly coat it with vegetable oil, cooking spray, or clarified butter.
4. Pour and Swirl – Pour about ⅓ cup of batter, depending on your fry pan or skillet, and start swirling the pan immediately, spreading the batter evenly across the bottom of the pan. Make sure to return the excess batter to the bowl. Cook each crepe for 1-2 minutes until the bottom is light brown. 
5. Flip – Lift it with a spatula, flip it over to the other side, and cook for about 30 seconds. Remove and place on a plate. Do the same with the remaining batter.

The Sauce and Assembling

1. Simmer – Heat the butter over high heat in a large skillet until it melts and bubbles. Pour in the orange juice and bring it to a boil. Then add the sugar and zest, reduce the heat to a simmer, and stir until the sugar melts and the mixture reduces slightly (about 5 minutes).
2. Add the Liqueur – Remove from heat and add the orange liqueur and salt. Set aside.
3. Fold into Triangles – Fold each crepe into quarters using tongs or spatula to form triangles and arrange them in a circular pattern, slightly overlapping, in a nonreactive skillet. 
4. Add the Sauce – Pour ¾ of the warm sauce on top of the crepe and place over low heat until crepes are warm, about 5 minutes (optional).
5. Serve immediately. Gently lift the crepes onto a plate, drizzle with more sauce, and top with vanilla ice cream.

Recipe Variations

• Fruity Surprise – Add more color and textures with fruit slices, such as banana, strawberry, blueberry, pineapple, mango, and peach. 
• Sweet Toppings – Not a fan of orange sauce? Then opt for the classic options such as whipped cream, peanut butter, Nutella, chocolate sauce, or caramel sauce. Yum!
• Add Crunch – Top with your favorite nuts, like cashews, almonds, and pecans. Or go for more kid-friendly choices, such as Rice Krispies and marshmallows. 

Tips and Tricks

• Stir the chilled batter before cooking. Crepe batter consistency should be close to that of heavy cream. A splash of milk will thin it if needed. 
• Too many bubbles in your batter mean it was beaten too long. Just let the batter sit until the bubbles subside before cooking. 
• There are two reasons the edges of your crepes crack. Your pan may be too hot (decrease the heat), or your batter may be too thin (add a tablespoon of flour to thicken).

Make-Ahead Instructions

Well, yes, you can make this crepe suzette recipe ahead. Store the premade batter in a jar in the fridge for up to 2 days or freeze it for 3 months. Then thaw it in the fridge overnight when ready to use.

Tip: Divide the batter into what you need for the meal and freeze it in a freezer-safe bag because it’s best not to refreeze the batter. And don’t forget to label each bag with the date so you know how soon to use it.

Serving and Storage Instructions

Serve crepes suzette hot off the stove for an incredible flavor experience. And you can forget the coffee or chai tea latte.

Store the leftover cooked crepes and sauce in separate containers to avoid soggy crepes. Stack the crepes and place parchment paper in between to keep them from sticking. Then wrap them with saran or foil; they’ll stay fresh in the fridge for 3 days or 4 months in the freezer. 

You can refrigerate the sauce for 3 days if properly stored. Then reheat it in a saucepan or microwave when ready to enjoy.

Reheating – Defrost the frozen crepes overnight in the fridge and reheat them in a skillet on medium-low heat or in a microwave on low. Assemble the crepes and the sauce for serving.

FAQs

What to Serve With Crepe Suzette

The perfect brunch is even more fabulous with turkey breakfast sausage, bacon, breakfast potatoes, and an omelet on the side. Or include them in a breakfast charcuterie to really impress. And a cup of joe, pumpkin spice latte, my go-to, creates a complete Sunday brunch.

More Exquisite French Recipes to Try

• Easy Cassoulet
• Nicoise Salad
• Croque Madame
• Creme Anglaise

Watch How to Make It

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This blog post was originally published in September 2019 and has been updated with additional tips, new photos, and a video.