How to make Crepes Suzette, a delicious and traditional French recipe for fluffy, orange juice-flavored crepes served with a delicious "beurre Suzette" a caramelized orange infused sauce.
The recipe for crêpes Suzette is a decadent French dessert of sfot crepes served with a delicious caramelized sauce made with butter and flavored with fresh orange juice.
In the traditional way, this dessert created by a cook chef in honor of the French actress Suzanne Reichenberg, hence its name, « Crepe suzette", is usually made with a classic crepe batter flavored with alcohol, some rum, orange liqueur or Grand Marnier.
Then the crepes are bathed in a butter sauce flavored with orange or tangerine juice, resulting in fluffy crepes gorged with this deliciously flavorful orange sauce.
This recipe is made without alcohol, for delicious and truly original crepes Suzette served with whipped cream or vanilla ice cream, the perfect dessert to share with the family young and old.
>> See all crepe, waffle and pancake recipes from this blog
Ingredients et substitutions
Here is an overview of the ingredients needed and possible substitutions to make these orange crepes at home, scroll down the page to see the quantities in the recipe card.
- 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.
- 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.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make Crepes Suzette without alcohol
1 - 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.
Tip: You can let the crepes batter rest in the fridge for 30 minutes to 1 hour for even fluffier pancakes.
2 - 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 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.
How to serve these orange crepes
Here is an even more delicious way to serve your crepes by adding more toppings:
- Homemade whipped cream
- Vanilla ice cream to soften the tartness of the citrus.
- Salted caramel sauce
- Filled with pieces of oranges or tangerines.
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.
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- Total Time: 6 hours
- Yield: 6 crepes
The recipe for crepes Suzette, soft crepes and alcohol-free with a orange juice sauce (for 4 to 6 crepes)
- 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
- 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.
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
- Calories: 147
- Sugar: 7
- Sodium: 58
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 60
Keywords: crepes suzette, orange juice crepes
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