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Crepes Suzette


Crepes Suzette is the perfect light dessert when you're craving something simple, sweet, and refreshing. Pair it with your favorite white wine or cocktail and enjoy!

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Rate this recipe 4.5/5 (61 Votes)


  • 1 1/4 cups sugar
  • 3/4 cup freshly squeezed orange juice
  • 1 tablespoon butter, melted
  • 1/8 teaspoon grated orange rind
  • 1 tablespoon Grand Marnier or orange-flavored liqueur
  • 4 tablespoons sifted cake flour
  • 3 1/2 tablespoons sifted bread flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup warm milk
  • 2 tablespoons butter, melted
  • 2 teaspoons brandy
  • Melted butter


Servings 6
Preparation time 20mins
Cooking time 40mins


Step 1

In a small saucepan cook sugar over medium heat until melted and golden, stirring constantly. Stir in orange juice; mix until well blended. Stir in butter and orange rind; boil 1 to l 1/2 minutes or until slightly thickened. Stir in Grand Marnier.

Sift together cake flour, bread flour, sugar and salt; set aside.

In medium bowl whisk egg and egg yolk until well blended. Stir in milk, butter and brandy; whisk until well blended. Slowly whisk in flour mixture until smooth. Do not whisk too much or batter will be bubbly and crepes may have holes.

Heat 5-inch nonstick crepe pan over high heat 2 minutes; reduce heat to medium. Brush pan with melted butter; spoon 1 1/2 tablespoons batter into pan. Tilt pan so batter covers bottom of pan. Cook crepe until light brown on both sides, turning once. Keep warm. Fold crepes into triangles; place 2 on each serving plate.

Spoon 3 to 4 tablespoons hot orange sauce over crepes.

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