Name: My Easy Crêpes Suzette
Prep time: 30 min
Cook time: 30 min
Yield: 10 crepes
Cuisine: France
Ingredients: 3 eggs; 1 tbsp ofgranulated sugar; 200 g ofwhite flour (T55); 50 cl ofwhole milk; 1 teaspoon oforange blossom water; 90 g ofunsalted butter; 90 g ofmascobado (or brown sugar if unavailable); 22 cl oforange juice (for the juice (about 1.5 table oranges)); 3 tbsp ofGrand Marnier (optional if you'd rather avoid alcohol); pastry whisk; mixing bowl; food cover; measuring cup; scale; cheap (optional, but makes for thin, flexible pancakes); rozell (essential if you use a billig)

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Updated on 22 February 2026 by

ratatouille

9 reviews 4.2 : Very good

Level

Easy

Preparation

30 minutes

Cooking

30 minutes

Wait

30 minutes

I’d always heard of crêpes Suzette, but never really knew what they were… A special batter? A mysterious filling? So I set out to discover this recipe, and after doing quite a bit of research and a few trials… I’m proud to present my recipe for crêpes Suzette—easy to make and truly irresistible 😋

Table des matières

What are Crêpes Suzette?

As you might have guessed, Crêpes Suzette are an iconic dessert of French cuisine. The recipe for Crêpes Suzette involves three elements:

The crêpes themselves, which are similar to classic crêpes but particularly thin and flexible, and not very sweet
A sauce made with melted butter, sugar, and orange and lemon juice and sometimes zest,
Grand Marnier, which adds notes of bitter orange to this topping.

The traditional recipe calls for the alcohol to be flambéed. Flambéing is a visually spectacular technique, but one that requires safety precautions. Personally, I consider it entirely optional, and I have adjusted the amount of Grand Marnier in this recipe for use without flambéing.

Where does the name “Crêpes Suzette” come from?

According to the most widely accepted version, Crêpes Suzette were created by accident in the late 19th century. A young cook, Henri Charpentier, is said to have flambéed crêpes intended for the future King Edward VII. The dish was reportedly named “Suzette” in honor of a female guest.

Other sources attribute the recipe’s popularity to Auguste Escoffier, who is said to have standardized it and incorporated it into haute cuisine.

Can these Crêpes Suzette be prepared in advance?

You can definitely prepare this recipe in advance and assemble it at the last minute.

Specifically, you can prepare the batter and even cook the crêpes in advance, even the day before. They will keep very well if you cover them with a food cover (I personally avoid plastic wrap).

You can also prepare the sauce well in advance and store it in the fridge in an airtight container.

When the time comes, all you have to do is reheat your crepes in a pan, spread the sauce on each side… and enjoy them right away😋

Give it a try

I hope this recipe makes you want to try Crêpes Suzette. You’ll see, it’s really simple and absolutely delicious. The slightly caramelized butter-sugar mixture balances perfectly with the tartness of the orange juice. The whole dish is both rich and light, which means you’ll keep coming back for more!

For

crepes

Add to shopping list

For the dough
3 eggs
1 tbsp of granulated sugar
200 g of white flour T55
50 cl of whole milk
1 teaspoon of orange blossom water

For the filling
90 g of unsalted butter
90 g of mascobado or brown sugar if unavailable
22 cl of orange juice for the juice (about 1.5 table oranges)
3 tbsp of Grand Marnier optional if you'd rather avoid alcohol

Kitchen utensils
pastry whisk
mixing bowl
food cover
measuring cup
scale
cheap optional, but makes for thin, flexible pancakes
rozell essential if you use a billig

Making the crepe batter
- 1
  In a mixing bowl, beat the eggs and sugar until pale.
- 2
  Get a bowl ready with the flour, and a measuring cup with the milk.
- 3
  Start gradually adding the flour to the egg-sugar mixture using a whisk. Mix until there are no lumps, then add more flour.
  Once the mixture becomes too thick to stir, add a little milk.
  Repeat this process until all the milk and flour have been incorporated.
- 4
  Add the orange blossom water and whisk a few more times to combine thoroughly.
  Cover the mixing bowl with plastic wrap, and refrigerate.
Preparing the filling
- 5
  Place a small skillet on a scale, and add the muscovado sugar and butter.
  Squeeze the oranges and add the juice to the skillet.
- 6
  Simmer the sauce for 6 minutes, stirring occasionally with a wooden spoon.
Cooking pancakes
- 7
  Cook the pancakes however you like best:
  - by letting the batter spread on its own in a nonstick pan,
  - or by spreading it with a rozell, if you’re using a billig or a cast-iron griddle. This method will give you crêpes that are both thin and pliable.
Assembly and service
- 8
  When ready to serve, place each crepe in a skillet over medium heat (or on your griddle, if you have one).
  Spoon the Suzette sauce over the crepe using a tbsp, spreading it with the back of the spoon.
- 9
  Flip the crepe over and cook the other side the same way.
  Fold the crepe in half, then serve it hot and shiny 🤩😋

Notes

WHAT TO SERVE WITH THESE CRÊPES SUZETTE? These crêpes Suzette are delicious on their own, but you can also sprinkle them with toasted almonds or hazelnuts to add a little crunch. And for those with a sweet tooth, you can of course serve these crêpes Suzette with a scoop of vanilla ice cream and whipped cream.