How to Make Crêpe Suzette – A Classic French Dessert

 

--- published by foodie Parmod.

Introduction

Crêpe Suzette is a timeless French dessert made of delicate pancakes (crêpes) flambéed in a buttery orange sauce. With its vibrant citrus flavours and dramatic flaming finish, it’s a show-stopping dish perfect for special occasions, dinner parties, or a luxurious weekend treat. Despite its fancy reputation, Crêpe Suzette is quite easy to prepare at home with a few basic ingredients and a bit of flair.

In this blog post, you’ll learn how to make authentic Crêpe Suzette from scratch using British ingredients and techniques, along with useful tips to help you master this iconic dish.

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What Is Crêpe Suzette?

Crêpe Suzette is a French dessert consisting of thin crêpes served in a warm, buttery sauce made from orange juice, zest, sugar, and liqueur (traditionally Grand Marnier or Cointreau). The sauce is flambéed just before serving, enhancing the flavour and adding theatre to the presentation.

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Ingredients

(Makes 8 crêpes – Serves 4)

For the crêpes:

125g plain flour

2 medium eggs

250ml whole milk

1 tbsp melted butter (plus extra for frying)

1 tbsp caster sugar

A pinch of salt

For the Suzette sauce:

60g unsalted butter

60g caster sugar

Zest and juice of 2 oranges

2 tbsp Grand Marnier, Cointreau or orange liqueur

Optional: zest of 1 lemon for added brightness

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Equipment Needed

Non-stick frying pan or crêpe pan

Whisk or blender

Shallow frying pan or sauté pan (for the sauce)

Lighter or long match (for flambéing – optional)

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Method

Step 1: Make the crêpe batter

In a mixing bowl, whisk the flour, sugar and salt. Make a well in the centre, crack in the eggs, and gradually whisk in the milk until you have a smooth, lump-free batter. Stir in the melted butter.

Alternatively, blend all ingredients in a blender for 30 seconds. Rest the batter for 20–30 minutes to improve texture.

Step 2: Cook the crêpes

Heat a small knob of butter in a non-stick pan over medium heat. Pour in a ladle of batter, swirling the pan to coat the base evenly. Cook for 1–2 minutes until the edges lift slightly, then flip and cook the other side for 30 seconds.

Transfer to a plate and repeat until all the batter is used. You should have 8 thin crêpes.

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Step 3: Prepare the Suzette sauce

In a wide frying pan, melt the butter over medium heat. Add the caster sugar and stir until dissolved and golden. Pour in the orange juice and zest (and lemon zest, if using), simmering gently to thicken the sauce slightly.

Add the orange liqueur and stir through. If you’re flambéing, now’s the time.

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Step 4: Flambé (optional but dramatic)

To flambé, tilt the pan slightly away from you and ignite the alcohol with a long match or lighter. Let the flames die down naturally – this burns off the alcohol while leaving the delicious flavour.

Caution: Always flambé safely, away from flammable surfaces, children, or pets. Turn off your extractor fan if it’s on.

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Step 5: Coat and fold the crêpes

Place one crêpe in the orange sauce, coat it well, then fold it into quarters. Repeat with the remaining crêpes, arranging them neatly in the pan to soak in the sauce.

Warm gently for 1–2 minutes, then serve immediately.

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Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

Garnish with fresh orange segments or a sprinkle of icing sugar.

Pair with a glass of sparkling wine for an indulgent dessert experience.

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Make-Ahead Tips

The crêpes can be made a day in advance and kept in the fridge (stacked with baking paper between each). Reheat gently before serving.

The Suzette sauce can also be made in advance – simply reheat and flambé before adding the crêpes.

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Why You’ll Love This Recipe

Elegant and delicious: Light pancakes with a rich, zesty sauce

Perfect for entertaining: Flambé adds flair to dinner parties

Surprisingly easy: No special skills required – just confidence and good timing

Customisable: Use lemon or blood orange for a twist

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Frequently Asked Questions

Can I make Crêpe Suzette without alcohol?

Yes, simply omit the liqueur and replace it with a splash of extra orange juice and a little orange extract for flavour.

Can I flambé with other spirits?

Yes – brandy or rum works, though orange liqueur gives the traditional flavour.

What if I don’t want to flambé?

No problem. Simply simmer the sauce a little longer to burn off the alcohol, or skip it entirely and still enjoy a delicious result.

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Conclusion

Crêpe Suzette is a classic French dessert that’s as enjoyable to make as it is to eat. With its delicate pancakes and tangy, buttery orange sauce, it’s perfect for any occasion that calls for a little bit of theatre and a lot of flavour. Whether you flambé or not, this dish is sure to impress.

--- write ✍️ by foodie Parmod.

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