Chocolate Desserte Crepes Suzette Recipe

Dark Chocolate Crepes Smothered in a Warm Orange Sauce

Dark Chocolate Crepes Smothered in a Warm Orange Sauce

Enjoy the traditional crepes suzette recipe? Then you'll love this variation featuring dark chocolate crepes and that classic tangy orange sauce.

At last! A crepes suzette recipe that would make Henri Charpentier proud—dark chocolate crepes covered in a sauce made of butter, orange juice and liqueur!

Dark chocolate and orange is a timeless combination that makes a perfect recipe for crepes.


  • 4 tablespoons of butter
  • ¼ cup of sugar
  • Juice of 6 oranges; zest from one
  • Extra whole orange for garnish, sectioned and seeded
  • Grated chocolate for garnish
  • 3 tablespoons of orange liqueur (We used Cointreau)
  • 3 tablespoons cognac (optional)
  • 12 dark chocolate crepes

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. Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Sprinkle each serving with orange zest and 3-4 orange slices as your garnish. As a finishing touch, grate semi-sweet chocolate over each plate.

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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