Crepes Suzette Recipe

Classic Crepes Suzette

Although crepes suzette appears on the menus of many five-star restaurants across the world, this orange recipe is simple enough for any home cook to master in the first try! Secret: I have actually made this and eaten it for dinner before. It's that good!


  • 12 dessert crepes
  • 4 tablespoons butter
  • ¼ cup sugar
  • Juice of 6 oranges; zest from one
  • Extra whole orange for garnish
  • 3 tablespoons of orange liqueur (We use Grand Marnier)
  • 3 tablespoons cognac (optional)

Melt butter in large skillet over medium heat. Stir in the sugar, zest, juice, and liqueur. Stirring constantly, reduce sauce to ⅔ cup.

Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. (We used a fork rather than a spatula for this.) Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. You may overlap them or arrange in a circle as we did in the picture above, with a scoop of ice cream in the middle and extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as your garnish.

Adults only: If you wish to flambé the sauce, reserve two tablespoons and add three more of brandy. Stir together and remove the pan from the heat. Ignite with a match and pour the flaming sauce over the crepes. Important Note: You should only ignite the sauce using a metal pan; do not use a non-stick pan. Please exercise due caution and remove all flammable materials (dishcloths, etc) from the work area. For more about pans, read Choosing the Best Crepe Pan.

Serve immediately.

Yield: 4 servings (3 folded quarters each)

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