Crêpe Suzette without alcohol is a classic French dessert made with thin, soft crepes gently coated in a warm orange butter sauce—simple, comforting, and full of citrus flavor.
Crepe Suzette without alcohol is a classic French dessert made with thin, soft crêpes coated in a warm orange butter sauce—bright, comforting, and full of real citrus flavor.
I’m a French baker, and this is the version I make when I want traditional results without Grand Marnier—clear steps, real citrus flavor, and crepes that stay soft in the sauce.
Why you'll love this recipe
- No alcohol, same flavor Classic Crepe Suzette taste with fresh orange and butter.
- Fast sauce, big payoff The orange sauce turns glossy and caramelized in minutes.
- Made for sharing A family-friendly French dessert for brunch or dessert.
Ingredients You Need
You need these ingredients to make Crêpe Suzette without alcohol:
- Flour – All-purpose flour or a gluten-free blend
- Eggs – Room temperature
- Milk – Semi-skimmed or plant-based (almond works well)
- Salt & vanilla – To balance and enhance flavor
- Orange flavor – Fresh orange juice and zest, with optional orange blossom water
- Lemon – Fresh juice and zest for brightness
- Sugar – Granulated sugar
- Butter – Unsalted, for the Suzette sauce
- Optional (alcohol version) – Grand Marnier or orange liqueur for flambé
Tips for this recipe
- Rest the batter 30 minutes if possible for softer, more elastic crêpes.
- Use fresh citrus (juice + zest) for a brighter orange flavor in the sauce.
- Keep the heat moderate so the butter sauce caramelizes without burning.
- Warm the crêpes in the sauce briefly to soak up flavor without overcooking.
- Serve right away for the best texture and aroma.
How to Make Crepes Suzette
Mix the dry ingredients in a large bowl: flour, sugar, salt, and orange zest.
Add the wet ingredients: eggs, vanilla, and orange blossom (or orange juice). Whisk from the center outward.
Pour in the milk gradually, whisking until you get a smooth crêpe batter.
Stir in the melted butter, then blend briefly with a hand blender or in a blender to remove any lumps.
Cook the crêpes in a hot nonstick pan, about 1–2 minutes per side. Set aside.
Make the orange sauce: In a large skillet, simmer butter, sugar, orange juice, lemon juice, and zests until glossy and lightly caramelized.
Coat and serve: Dip each crêpe in the sauce, fold into quarters, arrange in a dish, spoon over the remaining sauce, and serve warm with whipped cream or vanilla ice cream if desired.
Serving Suggestions
- Serve warm with whipped cream or vanilla ice cream.
- Finish with fresh orange zest for extra citrus aroma.
- Pair with fresh berries to balance the buttery sauce.
- Perfect for dessert or brunch.
Storage
- Reheat gently in a skillet or microwave before serving.
- Store leftover crêpes in the fridge for up to 3 days, covered.
Recipe Variations
- With alcohol: Add Grand Marnier, Cointreau, or rum to the sauce.
- Chocolate twist: Drizzle melted chocolate over the crêpes.
- Dairy-free: Use plant-based butter and milk alternatives.
Recipe Questions
Can I make crêpes Suzette ahead of time?
Yes. Make the crêpes in advance, then prepare the orange sauce just before serving for best flavor and texture.
More Crepes Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Crêpes Suzette (Without Alcohol)
- Total Time: 6 hours
- Yield: 6 crepes
Description
Crepes Suzette recipe without alcohol, made with soft homemade crêpes and a buttery orange juice sauce. A classic French dessert, simple and family-friendly (for 4 to 6 crêpes).
Ingredients
Crepes batter
- 125 g (1 cup) all-purpose flour
- 250 ml (1 cup) milk
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 25 g (2 tbsp) unsalted butter, melted
- 1 tbsp granulated sugar
- 1 pinch salt
- Zest of ½ orange
- 1 tbsp orange blossom water or orange juice
Orange butter sauce (Suzette)
- 200 ml (¾ cup) fresh orange juice, about 2 oranges
- Zest of 1 orange
- 20 ml (1 tbsp) lemon juice plus a little zest
- 50 g (¼ cup) granulated sugar
- 25 g (2 tbsp) unsalted butter
Instructions
- Add the flour, sugar, salt, orange zest, and orange blossom water to a large bowl and make a well in the center.
- Add the eggs and start whisking, slowly pouring in the milk until you get a smooth crêpe batter.
- Blend briefly with a hand blender if needed to remove any lumps.
- Heat a lightly buttered crêpe pan and cook the crêpes for about 1–2 minutes per side. Set aside.
- Place the butter, sugar, orange juice, lemon juice, and zests in a large skillet.
- Cook over medium heat for about 8–10 minutes, until the sauce thickens slightly and becomes glossy.
- Add one crêpe to the pan, let it soak briefly, then fold into quarters and transfer to a plate.
- Repeat with the remaining crêpes, pour the remaining sauce over the top, and garnish with orange zest.
Notes
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently before serving.
Tips:
- Use freshly squeezed orange juice for the best flavor.
- Keep crêpes warm while making the sauce to avoid drying out.
- Do not overcook the sauce; it should stay silky, not thick like caramel.
- Add a splash of water if the sauce reduces too much.
- Prep Time: 30 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dessert, crepe, pancakes
- Cuisine: French
Nutrition
- Calories: 147
- Sugar: 7
- Sodium: 58
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 60
LadyMilonguera
These crepes would be perfect for my afternoon snack.
Fadela
Thanks ❤️