Crepes Suzette (Crepes with Orange-Infused Butter)

A crepes suzette recipe is a magical dessert that dazzles both in flavor and presentation. This classic French dish (properly written as “crêpes suzette,” with accent mark and all) consists of delicate French pancakes, made from a basic crepes recipe, cooked with orange-infused butter until caramelized. The grand finale often includes flames from flambéing the sauce with alcohol such as brandy, Cointreau, or Grand Marnier. The result is a warm, sticky, citrusy dish that’s unforgettable.

What is a Crepe Suzette?

A crêpe Suzette is a dish of thin French pancakes folded into an orange butter sauce (beurre Suzette) and then flambéed with orange liqueur. Unlike crepes filled with chocolate or fruit, this dish shines because of its sauce.

The combination of unsalted butter, sugar, orange zest, orange juice, and liqueur poured into the pan creates a caramelized mixture that coats each folded crepe.

Why do they call it Crepe Suzette?

The story goes that a young waiter, Henri Charpentier, prepared crepes for King Edward VII at the Café de Paris in Monte Carlo. By accident, the sauce ignited in flames when alcohol was poured into the skillet.

Rather than a disaster, the Prince of Wales adored the dish. He asked that it be named after a young companion at his table, Suzette.

Crepes Suzette Recipe & History

These French crepes became a star attraction in Parisian restaurants at the turn of the twentieth century. The dish’s combination of elegance, drama, and simplicity made it a staple in French gastronomy.

Whether or not the flambé story is true, what remains certain is that this easy crepes suzette recipe is one of the most delicious ways to enjoy “le crepe.” You’ll find crepes at nearly every corner in France, from street vendors selling them by tablespoons of batter in a nonstick skillet, to full creperies serving both savory and sweet dishes.

What is the difference between crepes and crêpes Suzette?

The difference comes down to preparation. A basic crepes recipe uses flour, eggs, milk, salt, and butter whisked or blended into a smooth batter, poured into a crepe pan or skillet, and cooked until golden. These crepes can then be filled with various ingredients.

Crêpes Suzette, on the other hand, don’t rely on a filling. Instead, they’re folded and bathed in orange butter sauce made with orange juice, orange zest, sugar, and liqueur. The dish is then flambéed, sending up flames that deepen the flavor.

It’s this signature sauce and flambé technique that transform simple crepes into a legendary dish.

Crepe Suzette Ingredients

French crepes can be filled with a variety of ingredients. I remember staring at a creperie menu once that was 4 pages long! They had everything from simple Nutella and strawberries to a savory crepe filling recipe of truffle and mushrooms.

When I get crepes from street vendors in Paris, I’ll typically just get some butter and sugar because I love the simplicity of it. At restaurants or when I’m making them at home, I love a plate of crepes suzette.

Like any crepe recipe, the batter for this recipe requires:

• Flour
• Eggs
• Salt
• Milk
• Water
• Unsalted butter
• Sugar

It also requires:

• Grand Marnier
• and Brandy

Everything except the alcohol is whisked into a smooth batter (a blender works well too). After resting, the batter is poured by tablespoons into a nonstick skillet or crepe pan, cooked, and folded.

The sauce ingredients include:

• Unsalted butter
• Sugar
• Orange zest
• Orange juice

This mixture creates the iconic flavor that makes crêpes Suzette stand apart.

Crepe Suzette Sauce

The heart of this dish is the orange butter sauce. To prepare it, unsalted butter is softened and combined with sugar, orange zest, and a splash of orange juice. Cooked in a nonreactive skillet, the mixture bubbles and caramelizes, forming the rich beurre Suzette.

Folded crepes are then added to the pan, spooned generously with sauce, and left to soak in the citrus flavor.

Crepes Suzette Flambé

Once the crepes are coated, the alcohol (Grand Marnie and brandy) are poured in. Off the heat, a lighter ignites the alcohol, producing elegant flames.

This quick flambé adds drama while enhancing the caramelization of the sauce.

Though it sounds intimidating, the flambé technique is surprisingly easy and safe when performed carefully, and the flames burn off quickly, leaving the crepes perfectly glazed.

What makes crêpes Suzette so special?

Crêpes Suzette are special for their combination of elegance and simplicity. While the batter is no different from a basic crepe recipe, the transformation happens in the sauce and presentation.

The orange butter mixture, the flames from flambéing, and the glossy sauce that pours over the folded crepes turn an ordinary pancake into a luxurious dessert.

It’s this combination of story, flavor, and showmanship that makes crêpes Suzette an iconic French dish still celebrated today.

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