Print

Classic Crepes Suzette with Grand Marnier Flambé

Close-up of folded Crepes Suzette on a white plate, glistening with rich orange caramel sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant-quality French dessert at home for National Crepe Suzette Day. This recipe delivers bright citrus flavor and a dramatic, simple flambé finish.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, plus extra for cooking
  • 1/2 cup granulated sugar, divided
  • 1/2 cup fresh orange juice
  • Zest of 1 large orange
  • 1/4 cup unsalted butter
  • 1/4 cup Grand Marnier or Cointreau

Instructions

  1. Make the Crepes: In a bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, milk, and water until combined. Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter. Whisk in 2 tablespoons of melted butter. Cover and let the batter rest for at least 30 minutes.
  2. Cook the Crepes: Heat a 6-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the pan, tilting quickly to coat the bottom evenly. Cook for 1 to 2 minutes until the edges are lightly browned. Flip and cook for about 30 seconds more. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes. You should have about 10 to 12 crepes.
  3. Prepare the Sauce: In a large, wide skillet, combine the 1/4 cup butter, 1/4 cup sugar, orange juice, and orange zest. Heat over medium heat, stirring until the sugar dissolves and the butter melts. Bring the sauce to a gentle simmer.
  4. Fold the Crepes: Fold each crepe into quarters (a triangle shape). Place the folded crepes into the simmering sauce, ensuring they are coated. Keep them warm over low heat.
  5. Flambé: Remove the skillet from the heat. Pour the Grand Marnier over the crepes. Carefully ignite the liqueur with a long match or lighter. Let the flames burn out naturally. This step creates the classic flavor.
  6. Serve: Arrange three crepes per plate, spooning extra sauce over them. Serve immediately for a fancy dessert at home experience.

Notes

  • For the best texture, use fresh orange juice, not from concentrate.
  • If you prefer not to flambé, simply warm the liqueur in a small saucepan until steaming (do not boil) and pour over the crepes just before serving.
  • These crepes are excellent for Mother’s Day brunch ideas when served with fresh berries.

Nutrition

Find it online: https://miameal.com/crepes-suzette-restaurant-quality-french-dessert/