Crêpes Suzette


Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.

Crepes Suzette
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hrs



  • ½ cup whole milk

  • cup water

  • 2 large eggs

  • 1 teaspoon white sugar

  • ¼ teaspoon kosher salt

  • ¾ cup all-purpose flour

  • ¼ cup unsalted butter, melted, divided

  • 1 teaspoon freshly grated orange zest

Orange Sauce:

  • cup fresh orange juice

  • 3 tablespoons white sugar

  • 1 teaspoon grated orange zest

  • ¼ cup unsalted butter, cut into pieces

  • 1 tablespoon orange liqueur (such as Grand Marnier®)

  • ¼ teaspoon kosher salt

For Serving:

  • ¼ cup orange liqueur (such as Grand Marnier®)

  • ½ cup vanilla ice cream, or to taste


  1. To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.

  2. Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.

  3. To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.

  4. Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.

  5. To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

Nutrition Facts (per serving)

328 Calories
19g Fat
30g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 328
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 57%
Cholesterol 110mg 37%
Sodium 204mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Protein 5g
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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