Learn how to make Crepes Suzette, a delicious and traditional French recipe featuring fluffy crepes infused with the tangy flavor of orange juice. These delectable crepes are served with a mouthwatering "beurre Suzette," a caramelized orange-infused sauce that adds a burst of flavor to every bite.
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Indulge in the decadence of Crepes Suzette, a quintessential French dessert featuring delicate crepes draped in a luscious caramelized sauce infused with butter and freshly squeezed orange juice.
Traditionally, this esteemed dessert, named in homage to the famed French actress Suzanne Reichenberg, boasts a crepe batter enriched with a touch of alcohol—whether rum, orange liqueur, or Grand Marnier— lending it an exquisite depth of flavor.
Each crepe is then luxuriously bathed in a velvety butter sauce, bursting with the tangy essence of oranges or tangerines, resulting in heavenly pillows of crepes, generously soaked in this tantalizingly fragrant orange elixir.
In this rendition, we forego the addition of alcohol, crafting a delightfully original Crepes Suzette that's both delectable and family-friendly.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make these Orange sauce crepes:
Crepe batter
- Flour: Use preferably all-purpose flour or a gluten-free flour mix.
- Eggs: at room temperature.
- Milk: half skimmed or a vegetable drink like almond milk.
- Butter: optional, unsalted butter gives a softer texture, you can replace it with oil but butter gives a better taste.
- Sugar: Optionally, you can replace the sugar with a bag of vanilla sugar.
- Salt and vanilla: Essential for flavoring and bringing out the flavors.
- Flavoring: Orange peel with orange blossom or freshly squeezed orange juice, which you can replace with Grand Marnier (cognac), orange syrup, orange liqueur or rum for a version with alcohol.
Sauce Suzette
- Orange: Juice and zest of 2 freshly squeezed oranges or bottled juice.
- Lemon: Juice of one fresh yellow lemon and the zest of the untreated lemon above.
- Sugar: Granulated sugar or other sugar.
- Butter: Use unsalted butter.
- Option: Add 1 tablespoon of Grand Marnier for a flaming crêpe suzette version.
How to Make Crepes Suzette Without Alcohol
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Crepe batter
- Place the flour, sugar, salt and orange zest in a large bowl and mix until smooth.
- Make a well in the center and add the eggs, vanilla extract and orange blossom (or orange juice) previously beaten together.
- Pour in the milk while gradually mixing with a hand whisk until you have a homogeneous crepe batter.
- Add the melted butter and mix again to incorporate it.
- Mix with a hand blender or in a blender to smooth the batter.
- Cook the crepes in a hot crepe pan for 1-2 minutes on each side.
Orange Sauce
- In a large nonstick skillet pan, combine all ingredients, sugar, butter, orange juice, lemon juice and zest.
- Cook the sauce over medium heat for ten minutes until it thickens and is slightly caramelized.
- Put a crepe in the pan and let it infuse for a few moments then fold crepes in 4 and place them in a large dish.
- Repeat for all the crepes and pour the remaining crepe suzette sauce over the crepes and decorate with orange slices and zests.
- Serve immediately the orange crepes warm with a bit of whipped cream or vanilla ice cream.
Serving Suggestions
- Garnish with Fresh Citrus: Sprinkle freshly grated orange zest over the crepes before serving to enhance the citrus aroma and add a pop of color.
- Serve with Whipped Cream: Accompany your Crepes Suzette with a dollop of freshly whipped cream on the side for a creamy contrast to the tangy orange flavor.
- Pair with Vanilla Ice Cream: Serve the warm crepes alongside a scoop of creamy vanilla ice cream for a delightful combination of hot and cold textures.
- Drizzle with Chocolate Sauce: For an indulgent twist, drizzle a bit of warm chocolate sauce over the crepes.
- Sprinkle with Chopped Nuts: Garnish the crepes with chopped nuts such as toasted almonds or hazelnuts.
- Pair with Fresh Berries: Serve the crepes alongside a medley of fresh berries such as strawberries, raspberries, and blueberries.
- Finish with a Flambé Show: If desired, flambe the crepes tableside for a dramatic presentation.
Tips for this recipe
Storage instructions
In the fridge: Orange crepes can be stored in the fridge for up to 3 days under plastic wrap.
You can also warm them up a bit in the microwave to enjoy them hot.
Variations & Substitutions
Recipe Questions
What type of pan is best for making crepes?
A non-stick skillet or crepe pan is ideal for making crepes, as it allows for easy flipping and ensures that the crepes don't stick to the pan.
Can I prepare Crepes Suzette in advance?
While the crepes can be made ahead of time and reheated before serving, it's best to prepare the Suzette sauce just before serving to ensure it's warm and fresh.
How do you flambe Crepes Suzette?
To flambe Crepes Suzette, carefully heat the sauce in a skillet, then add the orange liqueur and ignite it with a long-handled lighter or match. Be sure to follow safety precautions and keep a lid nearby to smother the flames if necessary.
Can I make Crepes Suzette vegan or gluten-free?
Yes, Crepes Suzette can be made vegan by using plant-based milk and vegan butter, and gluten-free by using a gluten-free flour blend for the crepes.
More Crepes Recipes
I hope you love this French crepes suzette recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Crepes suzette
- Total Time: 6 hours
- Yield: 6 crepes
Description
The recipe for crepes Suzette, soft crepes and alcohol-free with a orange juice sauce (for 4 to 6 crepes)
Ingredients
Crepes batter
- 125 g (1 cup) Flour - all-purpose
- 250 ml (1 cup)Milk
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 25 g (2 tbsp) Butter - unsalted and melted
- 1 tbsp Sugar - granulated
- 1 pinch salt
- ½ zest Orange
- 1 tbsp Orange blossom - orange juice
Orange butter sauce
- 200 ml (¾ cup) Oranges juice - about 2 oranges
- 1 zest orange
- 20 ml ( 1tbsp) Lemon juice and zest - about ½
- 50 g ( ¼ cup) Sugar - granulated
- 25 g ( 2 tbsp) Butter - unsalted
Instructions
Crepes
- Start by pouring the flour, salt and sugar, orange zest and orange flavor into a large container and form a well in the center.
- Place the eggs in it and whisk while pouring the milk in a trickle into the container.
- Mix until a smooth, homogeneous crepes batter is obtained.
- Use a hand blender if necessary to remove lumps.
- Heat a pancake pan with a little butter and pour a ladle into the hot pan.
- Cook the crepes for about 2 minutes per side and reserve time to prepare the sauce.
Orange butter Suzette sauce
- Start by placing all the ingredients in a large skillet, sugar, butter, orange and lemon juice and zest and heat over medium heat for about 10 minutes.
- Then place a first crepe in the pan and let it infuse for a few seconds before folding it in 4 and placing it on a plate.
- Do the same for the other crepes and finish by pouring the remaining orange sauce over the crepes and decorate with orange and zest.
Notes
Storage: about 1-2 days in the refrigerator under plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 147
- Sugar: 7
- Sodium: 58
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 60
These crepes would be perfect for my afternoon snack.
Thanks ❤️