Light and airy crepes coated in a luscious, buttery, boozy orange-infused sauce, this Crêpes Suzette recipe is a fun dessert for adults. They also look festive making this a great recipe for your holiday celebrations!
This post was originally published in 2015; however, I have updated the text, recipe, and photographs.Jump to Recipe
Folks, what can be better than some decadent crêpes during the holiday season? Well, that is more a rhetorical question. There are so many great and tasty things to enjoy around the holidays. But I think it would be safe to suggest that many people love to enjoy some sweet carbs for their festive breakfasts and brunches. And while pancakes and French toasts may be easier and less time-consuming options, why not to invest some time and make scrumptious crêpes?
Crêpes Suzette is a classic French dessert consisting of crêpes and a luscious, buttery, and ultimately rich sauce. The sauce is made of caramelized sugar and butter, orange (or tangerine) juice, zest, and Grand Marnier, triple sec or similar orange-infused liqueur. Normally, when served, they are flambéed for a dramatic presentation, but that is totally optional. The flambé action, however, contributes to that caramelization process and adds depth of flavor to the crepes.
To make the sauce, the butter is added to the pan, followed by the sugar, orange juice, and zest. Then the sauce is cooked until it is bubbly, then the crepes are added in. Can you imagine the crepes soaked in this luscious, sticky sauce?
More Crêpe Recipes for Holiday Season
Looking for more festive crêpe ideas? Please make sure to check this list.
I hope you like these Crêpes Suzette, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Crêpes SuzetteCourse: DessertCuisine: French
Light and airy crepes coated in a luscious, buttery, boozy orange-infused sauce, this Crêpes Suzette recipe is a fun dessert for adults. This yields about 10-12 crepes, I would suggest 2-3 crepes per person.
1 cup (120 gr.) all-purpose flour
2/3 cup (160 ml.) lukewarm water
1 cup (240 ml.) whole milk
2 large eggs
2 tbsp. butter (30 gr.), melted plus more for greasing
½ teaspoon grated orange zest
a good pinch (~1/8 tsp.) of salt
1 tsp. granulated sugar
2/3 cup (180 ml.) fresh orange juice – two medium oranges
1 and 1/2 tbsp. grated orange zest
1/2 cup (113 gr.) unsalted butter
6 tbsp. (75 gr.) granulated sugar
1/3 to 1/2 cup of orange liqueur such as Cointreau or Grand Marnier
- To make the batter, sift the flour and add the icing sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs, melted butter, and zest and whisk well.
- Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
- The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
- Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
- Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter.
- In a meantime, in a large skillet, bring the orange zest, orange juice, butter, and sugar to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low, and stir in orange liqueur (start with 1/3 cup). Simmer, stirring occasionally, until syrupy, about 10-12 minutes. Reduce the heat enough to just keep the sauce warm.
- For the Assembly:
- Once cooked, add all of the folded crepes to orange sauce. Cook over medium-low heat, undisturbed, until warmed through, about 3 minutes. Try (be careful – it is super hot!) and add a few splashes of orange liqueur more, if desired.
- Serve immediately, spooning additional sauce over crepes. Serve with vanilla ice cream, if desired.
- Refrigerate any leftover crepes in an airtight storage container for up to 3 days. To reheat, gently rewarm crepes in a skillet on the stovetop over medium-low heat for a few minutes; you may also want to add a splash of orange juice or liqueur.
- You can make the crepe batter ahead of time and store it in an airtight container in the refrigerator for about two days. Assemble the crepes suzette the day you plan on enjoying it.
- Do not skip chilling the crepe batter. Doing so enhances the batter’s flavor and allows the flour to hydrate fully. It also lets the gluten in the batter rest, so your crepes get a light and airy consistency.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.