CRêpes Suzette

It might sound dramatic, but thin, delicate crêpes folded into a buttery orange sauce, kissed with a splash of liqueur and a gentle flame—it’s the kind of sweet dessert that brings theatre to the table, but really, its about simple pleasure.
For me, it’s a perfect recipe when I want something a little indulgent without being too heavy. The citrus keeps it bright, the caramelised butter sauce gives richness, and the crêpes themselves are light. Impressive, simple and classic.

Ingredients (serves 4)

For the crêpes:

  • 100g plain flour

  • 2 medium eggs

  • 250ml whole milk

  • 25g butter (melted, plus extra for cooking)

  • Pinch of salt

For the Buerre Suzette sauce:

  • 75g unsalted butter

  • 75g caster sugar

  • Juice of 2 oranges

  • Segments of 1 Orange (optional)

  • Zest of 1 orange

  • 2 tbsp orange liqueur (such as Grand Marnier or Cointreau)

  • 2 tbsp brandy (for flambéing, optional but traditional)

Method

  1. Make the crêpe batter
    In a bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until smooth. Rest the batter for 20–30 minutes if you can—it helps the crêpes cook evenly.

  2. Cook the crêpes
    Heat a small knob of butter in a non-stick frying pan over medium heat. Pour in a thin layer of batter, tilting the pan so it coats evenly. Cook for about a minute until bubbles pop open on top of the crepe, flip, and cook for another 30 seconds. Repeat until all the batter is used, stacking the crêpes on a warm plate.

  3. Prepare the sauce
    In a large frying pan, melt the butter with the sugar over medium heat until it turns golden and caramel-like. Stir in the orange juice and zest, letting it bubble gently into a glossy sauce. Add the orange liqueur and let it simmer for a minute. Add extra orange segments that can be cut out of an orange for an extra touch of finesse.

  4. Coat the crêpes
    Fold each crêpe into quarters and lay them into the pan with sauce, spooning the buttery mixture over so they’re well coated.

  5. The finishing touch
    If you’re feeling bold, pour the brandy over the crêpes and carefully light it to flambé—creating that classic Crêpes Suzette moment. (It’s optional, but it does feel a little magical.)

  6. To serve
    Serve the crêpes warm, straight from the pan, with a drizzle of the orange sauce spooned over the top. They’re beautiful just as they are, but a little vanilla ice cream on the side never hurts.