French Crepes Suzette

Name: French Crepes Suzette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: For crêpes: 125g flour, 2 eggs, 300ml milk, 1 tbsp sugar, pinch salt, 30g melted butter; For sauce: 100g butter, 100g sugar, zest and juice of 2 oranges, 60ml Grand Marnier or Cointreau, 30ml brandy

Thin French crêpes folded into a buttery orange sauce flambéed with Grand Marnier — the most theatrical dessert in classic cooking.

↓ Jump to recipe

⏱️

30 minPrep

🔥

15 minCook

🍽️

4Serves

📊

MediumLevel

Ingredients

For crêpes: 125g flour, 2 eggs, 300ml milk, 1 tbsp sugar, pinch salt, 30g melted butter
For sauce: 100g butter, 100g sugar, zest and juice of 2 oranges, 60ml Grand Marnier or Cointreau, 30ml brandy

Instructions

Whisk crêpe ingredients; rest 30 min.
Cook thin crêpes in a hot pan with a little butter; stack with greaseproof.
Melt sugar and butter in a wide pan until amber.
Add orange zest and juice; bubble 2 minutes.
Fold each crêpe into quarters; arrange in the sauce, basting.
Pour over Grand Marnier and brandy.
Carefully ignite at the table (or off the heat).
Serve once flames die.

Tara’s tips

Rest the batter — gives tender crêpes.
Stand back when flambéing.

Serving suggestions

Serve with the orange sauce spooned over.

Storage & reheating

Make fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.