Crepes Suzette Classic

Classic "All-In-The-Pan" Crepes Suzette

Crêpe Suzette is a dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or Benedictine liqueur on top, served flambé.

crepes-suzette-classicClassic Scrumptious Crepes Suzette

Crepes Suzette Classic

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Crepes Suzette Classic
Judith Coates
Prep time
19 Min
Cook time
25 Min
Inactive time
1 Hour
Total time
1 H & 44 M

Crepes Suzette Classic

Crepes Suzette classic is a special treat with a succulent caramelized citrus fruit sauce made more exquisite with Grand Marnier or Benedictine liqueur flambee.


  • 100 gr/1 cup plain flour
  • 1 tbsp golden caster sugar
  • 2 large eggs
  • 1 tbsp sunflower oil
  • 300 ml/1 cup semi-skimmed milk
To Make The Sauce For Crepes Suzette
  • 100 gr/½ cup butter
  • 100 gr/½ cup golden caster sugar
  • 150 ml/½ cup freshly squeezed orange juice*
  • 2 tsp finely grated orange zest
  • 1 tsp finely grated lemon zest
  • 3 tbsp Grand Marnier
  • 2 tbsp cognac
  • * I usually allow the juice of 1 orange per person plus one for the pan. Adding the juice of 1 lime dramatically alters the flavor, in a good way, and is worth trying once the basic recipe is mastered.


Basic Crepe Recipe
  1. Put the flour, sugar, and a pinch of salt in a large bowl. 
  2. Make a well in the center, add the eggs, oil, and 2 tbsp of the milk, and beat together with a wooden spoon or whisk until smooth.
  3. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth.
  4. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream.
  5. Let stand for 1-2 hours
  6. Heat a 15 cm/6 in crêpe pan. 
  7. Measure 2½ tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan.
  8. When the crêpe is golden underneath (in about 15 seconds if the pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
  9. Slide the crêpe onto a plate. 
  10. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them.
  11. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap, and keep in the fridge.
For The Sauce
  1. Heat the butter and sugar in a deep frying pan (about 25cm/10in) over low heat, stirring occasionally, until the sugar begins to dissolve.
  2. Turn up the heat until the mixture just starts to go brown and caramelize (about 4 minutes), stirring only towards the end.
  3. Pour in the orange juice (take care, it may splash); add the orange and lemon zest, letting the mixture bubble for 3-4 minutes to thicken slightly.
  4. Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan.
  5. Continue the coating and folding with the remaining pancakes.
  6. Add the Grand Marnier and cognac, heat for a few seconds, and ignite, allowing the flames to burn out.
  7. Serve 2 crêpes per person with the sauce, and, maybe, a spoonful of ice cream.


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