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Overhead view of multiple crepe suzette in a pan.
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Crepes Suzette

All you need are a few simple ingredients to make this Crepes Suzette recipe. Perfect for any occasion, these pillowy crepes coated in an orange syrup will steal the show!
Course Breakfast, Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 crepes
Calories 215kcal
Author John Kanell

Equipment

  • Blender or whisk (see Notes)
  • Small skillet
  • Large skillet
  • Tray or plate

Ingredients

Crepes:

  • ¾ cup whole milk (180ml)
  • ½ cup cold water (120ml)
  • 2 large eggs room temperature
  • 3 tablespoons unsalted butter melted plus more for brushing
  • 1 tablespoon granulated sugar
  • ½ teaspoon grated orange zest
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour (120g)

Sauce:

  • 2 teaspoons grated orange zest
  • ¾ cup fresh orange juice (about 2 oranges/ 180ml)
  • ½ cup unsalted butter (113g)
  • ½ cup granulated sugar (100g)
  • ⅓ cup orange liqueur (80ml)

Instructions

For the Crepe Batter:

  • In a blender, combine the milk, water, eggs, melted butter, sugar, orange zest, and salt. Blend until well combined, about 15 seconds. With the blender running on medium speed, gradually add the flour until combined, about 15 seconds more. Let the batter sit at room temperature, until slightly bubbly, about 20 minutes. Continue with the sauce while the batter rests.

For the Sauce:

  • 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. Simmer, stirring occasionally, until syrupy, about 15 minutes. Reduce the heat enough to just keep the sauce warm.

For the Crepes:

  • Brush a crepe pan or small skillet with melted butter; heat over medium-low heat. Add about 1/4 cup batter, swirling into an even layer. Cook, undisturbed, until light golden brown, about 1 to 2 minutes. Carefully flip the crepe and continue cooking until light golden brown, about 30 seconds more. Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter, brushing the pan lightly with melted butter in between each crepe.

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. Serve immediately, spooning additional sauce over crepes. Serve with vanilla ice cream, if desired.

Video

Notes

  • Adjust the temperature while cooking the crepes to keep the heat around medium-low. The longer you use the pan, the more heat it will retain, so you may need to reduce the heat to low.
  • If you don’t have a blender, you can whisk the batter together by hand. I’d recommend slowly sifting the flour into the egg mixture while whisking it to combine.
  • 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.
  • It would be best if you brushed the crepe pan between each crepe, as that is how you get the iconic buttery crisp edges that crepes are known for.
  • If you do not want to add ice cream to your crepes suzette, add a dollop of homemade whipped cream instead.

Nutrition

Calories: 215kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 45mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg