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Crêpes Suzette
Delicate French crêpes in a buttery caramel-orange sauce, flambéed with Grand Marnier at the table — French theatre on a plate.
20 mins
30 mins
4 people
French
Plain flour
125g
Eggs
2
Whole milk
300ml
Butter
Melted, for batter
30g
Sugar
2 tbsp
Orange
Zest and juice
2
Butter
For sauce
80g
Sugar
For sauce
80g
Grand Marnier or Cointreau
50ml
Cognac
For flambé
30ml
🍽️ Copper crêpe pan
→ Any non-stick or well-seasoned light pan
Non-stick makes crêpes accessible to everyone
Blend flour, eggs, milk, butter, and 1 tbsp sugar. Rest 30 minutes.
💡 Pro Tip: Resting relaxes gluten — crêpes tear when batter is made and immediately used.
Cook paper-thin crêpes in a lightly buttered hot pan. Stack on a plate.
💡 Pro Tip: The first crêpe always fails — use it to season the pan.
Make suzette sauce: melt butter with sugar, orange juice and zest. Caramelize lightly.
💡 Pro Tip: The sauce should be amber and gently bubbling — not dark brown.
Fold crêpes into quarters. Heat briefly in the sauce.
💡 Pro Tip: Quarter-fold (fan shape) creates a beautiful presentation.
Add Grand Marnier and cognac, tilt pan to ignite or use a lighter. Flambé until flames die.
💡 Pro Tip: Flambé burns off harshness while concentrating the orange liqueur flavor. Dramatic but functional.
- ✓Rest the batter — non-negotiable
- ✓Crêpes should be paper-thin
- ✓Sauce should be amber, not dark
- ✓Serve while still hot from the pan
- →With vanilla ice cream
- →As a dessert finale
- →With extra orange zest