Light, airy and bursting with juicy orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat that will please your stomach.
Pancakes are one of my favorite breakfasts. They are excellent served savory or sweet! Then try these classic pancakes, chocolate pancakes and blintzes!
What are Crêpes Suzette?
Crêpes suzette are the dream of any citrus lover! It all starts with fluffy, fluffy pancakes. Then you cook them in a delicious buttery sauce made with orange zest and Grand Marnier for a citrus-flavored punch! Crepes suzette are so easy to make but they are sure to impress! For that restaurant-worthy presentation, you can even flambé them at the table!
The flavor of these crepes is to die for. So soft, chewy and filled with juicy orange flavor! This is one of my favorite French desserts! They are an amazing dessert but also a breakfast. There is nothing better than waking up in the morning with a soft orange sweetness! The good news is that you can prepare them in less than 30 minutes. They are also surprisingly easy to make! So grab your pan and let’s get started!
Ingredients for Crepes Suzette
Crêpes suzette made easy with just a handful of everyday ingredients! Flour, milk, sugar, eggs, butter (or oil), vanilla and a pinch of salt come together to create a sweet and delicious treat that everyone will love! They are so bright and tasty. You might want to do some extras! Note: All measurements can be found below in the recipe card.
- All purpose flour: Brings structure and texture to pancakes.
- Milk: Creates a smooth and creamy batter! It also helps bind ingredients together and adds richness to the final product. I used whole milk for more tender pancakes.
- Sugar: For a touch of sweetness!
- Eggs: Helps bind batter and gives pancakes their signature texture. They are a key ingredient!
- Butter without salt: To cook pancakes. Your favorite cooking oil will also work.
- Vanilla: Add an extra splash of flavor. Use pure vanilla extract if you have it! It makes all the difference in taste.
- Salt: Just a pinch to boost the flavors.
- Butter: Any good sauce starts with melted butter!
- Sugar: To balance the acidity of orange peel and liqueur.
- Orange zest: For a lively and spicy flavor. Lemon zest works too!
- Grand Marnier: An orange flavored liqueur made from a mixture of fine Cognac and orange essence. It adds a sweet, rich and slightly alcoholic flavor to crêpes suzette. It’s a sophisticated touch!
Can I make Crêpes Suzette without alcohol?
Yes! Crêpes suzette can be made without liquor by replacing the Grand Marnier with orange juice. Just make sure to skip the step where you ignite the pancakes.
Follow these simple steps and you’ll be making crêpes suzette like a pro. Everyone will go crazy for this fruity and sophisticated dessert. Nobody will know that it only took 20 minutes to cook them!
For the pancakes:
- Mix the ingredients in a Blender: Whisk together the flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and blend until smooth.
- Prepare the mold: Brush a medium sized skillet with olive oil. Then heat the pan over medium heat. Once the pan is heated, add about ¼ to ½ cup batter to the pan.
- Roll out the dough : Using a circular motion of your hand, spread the pancake batter thinly and evenly in a circle. My husband recommends a crepe spatula if you want them really thin.
- Cook and flip: Heat on the side for 30-40 seconds, then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the dough.
For the orange sauce:
- Butter mixture: In a large skillet over medium heat, melt half the butter until it becomes frothy, but not golden. Remove the pan from the heat and add half the sugar and half the orange zest.
- Add Liquor: Then carefully add half of the orange liqueur and ignite it with a long match or long-stemmed lighter.
- Transfer to plate: When the flame goes out, take the pancakes one at a time and coat them on both sides in the sauce, fold them in four and remove them from the pan, raising them until all the sauce or the crepes.
- Add additional sauce: Repeat the first steps to make additional orange syrup for drizzling.
- Enjoy: Serve the pancakes fresh and hot with ice cream or whipped cream!
How to make the best Crêpes Suzette
When I started making pancakes, I really struggled to make them nice and thin. It was also difficult to spread the batter evenly in the pan. If you love homemade pancakes as much as I do, I recommend picking up some tools to make them! A good non-stick skillet is a must, as well as a pancake spatula and spatula to ensure they have the perfect shape. Here is a great set to make perfect pancakes! Your crepes suzette will be perfect.
Recipe Critic’s Recommendation
The Best Pancake Maker Set
Ballarini Cookin’Italy Pancake Pan Set
This has everything you need to make perfect pancakes, including a small nonstick skillet, a pancake spreader, and a spatula!
Crêpes suzette should be eaten fresh right after they are made. They taste better that way! Leftover pancakes can will keep in the fridge with the orange sauce for about 3 days, but they won’t be as good in texture as the first day you made them.
Beat together the flour, milk, sugar, eggs, oil and vanilla until the dough is completely smooth. I use a blender and blend until smooth.
Brush a medium sized skillet with olive oil. Heat skillet over medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
Using a circular motion of the hand, roll out the dough thinly and evenly in a circle. My husband recommends a crepe spatula if you want them really thin.
Heat on the side for 30-40 seconds, then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the dough.
In a large skillet over medium heat, melt half the butter until it becomes frothy, but not golden. Remove the pan from the heat and add half the sugar and half the orange zest. Carefully add half the orange liqueur and ignite it with a long match or long-stemmed lighter.
When the flame goes out, take the pancakes one at a time and coat them on both sides in the sauce, fold them in four and remove them from the pan, raising them until all the sauce or the crepes.
Repeat the first steps to make additional sauce for drizzling.
Serve the pancakes cold and hot with ice cream.
These should be enjoyed fresh right after making.
If you want to skip the liquor, you can use orange juice and skip the lighting step.
calories1043calories (52%)Carbohydrates89g (30 %)Protein17g (34%)Fat67g (103%)Saturated fat41g (205%)Polyunsaturated fats3gMonounsaturated fat18gtrans fat2gCholesterol333mg (111%)Sodium719mg (30 %)Potassium360mg (ten%)Fiber2g (8%)Sugar41g (46%)Vitamin A2239UI (45%)Vitamin C2mg (2%)Calcium223mg (22%)Iron4mg (22%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.