This Crepes Suzette recipe is an easy homemade take on a classic fruit dessert. It features tender crepes dressed in a rich, bright sauce with fresh orange juice and orange segments, plus a bit of orange liqueur.
Best Easy Crepes Suzette Recipe
This Crepes Suzette recipe is an easy way to indulge in a classic French dessert at home. It features delicate crepes dressed in a buttery yet bright sauce, with fresh orange juice and orange segments, plus a bit of orange liqueur. Typically flambéed tableside, my easy recipe skips all that fiery drama – yet still delivers tender crepes in a dreamy orange sauce. Serve these gorgeous crepes for dessert with scoops of vanilla ice cream, or alongside savory breakfast dishes for a special brunch!
Why This Crepes Recipe is Special
This is a great recipe to keep on hand when you’re looking for something extra special. Here’s why you’ll love these pretty crepes:
- Crepes, kicked up a notch. This recipe elevates simple French crepes into a gorgeous dessert or brunch item that is definitely outside the ordinary. And it’s pretty, too!
- A classic dessert, made easier. While you can surely torch this dessert at home, I know that most people are not comfortable with doing that. This recipe gives you all the beautiful flavors and presentation of the classic French dessert – without the flames!
- A contrast of rich and fresh. I love the contrast of rich flavors and textures (eggs and butter) with fresh flavors (orange juice and segments). They are simply lovely together.
What You’ll Need
This is what you’ll need to make this crepes suzette recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
For the Crepes
- Milk – This adds moisture and thins the crepe batter to the desired consistency. I use whole milk for added richness but feel free to use whatever you have on hand.
- Eggs – These help to bind the crepe batter together, plus add rich texture and flavor.
- Butter – This adds flavor to the crepes and gives the crispy crepe edges that we all love! It also adds richness and helps thicken the orange sauce.
- Flour – All-purpose flour gives the crepe batter its structure.
- Granulated sugar – For a touch of sweetness.
- Orange zest – To enhance the orange flavor in this recipe even more.
- Salt – Offers a subtle contrast to the sweetness.
For the Orange Sauce
- Orange juice – Freshly squeezed orange juice forms the base of the orange sauce. I usually use navel oranges but Cara Cara oranges or tangerines would also work well.
- Granulated sugar – To sweeten the sauce.
- Orange zest – Adds more intense orange flavor.
- Butter – This gives the sauce a richer flavor and texture.
- Orange segments – I love the pops of juicy flavor and texture that the segments offer this dish!
- Orange liqueur – Booze is optional here with my easy, homemade, non-flambéed version. But I do like to include it! I prefer Grand Marnier or Cointreau.
How To Make Crepes Suzette
Follow along with the photos below to guide you through making this recipe. Find the detailed instructions in the recipe card lower down.
- Make crepe batter. Whisk together the whole milk, eggs, and melted butter, then add the flour, granulated sugar, orange zest, and salt.
- Rest batter. Cover the bowl of batter and let it rest in the fridge for 30-60 minutes.
- Make orange sauce. While the crepe batter is resting, make the sauce. Combine the orange juice, granulated sugar, orange zest, and butter over medium heat until thick.
- Add orange segments. Stir in the segmented oranges and orange liqueur and cook for an additional minute. Here’s how to segment oranges, if you’re not familiar with this technique.
- Cook crepes. Melt butter in a nonstick skillet and swirl in ½ cup of the crepe batter. Cook until the bottom is barely golden, then flip and cook for another 1-2 minutes. Repeat until batter is used up.
- Fold & dip. Fold the crepes into triangles, then dip them quickly/briefly into the orange sauce. Transfer to a serving platter or individual plates.
- Serve. Top crepes with the remaining orange sauce and segments. Serve with scoops of vanilla ice cream or fresh whipped cream if desired.
Tips for Success
Crepes, like pancakes, are not complicated – but here are a few handy tips to help you out:
- Rest the batter. For the most delicate, tender crepes, it’s important to let the batter rest. This allows the flour to fully absorb the liquid and the gluten to relax. While it’s not the end of the world if you skip this step, the crepes are definitely better after resting the batter in the fridge for at least 30-60 minutes.
- Use a crepe pan. If you have a special “crepe pan”, definitely use it. Otherwise, a large, wide, non-stick skillet also gives great results (it’s what I use).
- If your first crepe isn’t pretty… My first crepe often doesn’t look so beautiful – this is OK! Especially if you’ve never made crepes before, it may take a couple tries to get in the swing of things. Keep going, the results are worth it – and you might even have some fun learning a new technique!
- Make ahead: You can make the crepes 1-2 days in advance, stack them with parchment paper separating each one, and store them in an airtight container or Ziplock bag in the fridge. When ready to serve, bring crêpes to room temperature, make the orange sauce, and proceed with finishing the dessert.
Serving Suggestions
Here are some serving suggestions, ways to enjoy crepes Suzette:
- With ice cream. Serve these special crepes simply with scoops of vanilla ice cream.
- Or whipped cream. Add big dollops of freshly whipped cream to each crepe before serving them.
- A dusting of cinnamon. I like cinnamon with buttery, citrusy desserts. Add a delicate dusting over the top of the crepes.
- With savory brunch dishes. I like to serve crepes alongside savory dishes such as my cottage cheese egg bake or my overnight egg bake with prosciutto.
- With coffee drinks. Serve sweet crepes with a cortadito – or make a dirty chai latte or delicately floral lavender latte.
- A glass of sweet wine. If you’re serving these crepes as an after-dinner dessert, try a sweet white wine such as Sauternes.
Proper Storage
Here’s how to store crepes, so you can enjoy them later:
- Fridge – Stack the crepes with a piece of parchment paper in between each one, then place them in a resealable bag or airtight container. Store them in the fridge for up to 3 days.
- Freezer – Stack the crepes with a piece of parchment paper in between each one, then place them in a resealable bag or airtight container. Store them in the freezer for up to 3 months. Defrost the crepes completely in the fridge before separating them, to prevent tearing.
- To Reheat – Heat the crepes in the microwave in 15-second intervals, until they are warm and pliable again. Or, melt a little butter in a skillet and heat the crepe on low heat on each side until warm.
More Fruity, Easy Desserts
Crepes Suzette
Yield: 2 servings
This Crepes Suzette recipe is an easy homemade take on a classic fruit dessert. It features tender crepes dressed in a rich, bright sauce with fresh orange juice and orange segments, plus a bit of orange liqueur.
Print
Ingredients
For the Crepes
- 1¼ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more to grease your skillet)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon fresh orange zest
- ¼ teaspoon Morton kosher salt
For the Orange Sauce
- 1 cup freshly squeezed orange juice
- ¼ cup granulated sugar
- 1 tablespoon fresh orange zest
- 4 tablespoons butter
- 2 navel oranges, segmented
- 1-3 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
Instructions
For the Crepes
- In a large bowl, whisk together whole milk, eggs, and melted butter.
- Next add the flour, granulated sugar, orange zest, and kosher salt. Whisk until smooth and no lumps remain.
- Cover crepe batter with plastic wrap and place in the fridge to chill for 30-60 minutes. This will result in a thinner, more tender crepe – but if you’re short on time, you can skip this step…the crepes will still be delicious.
- Melt a small pat of butter in a large (10”) nonstick skillet over medium heat.
- Pour ½ cup of crepe batter into the skillet and quickly tilt the skillet, to swirl the batter around to cover the bottom of the skillet in a thin, even layer.
- Cook the crepe for about 2-3 minutes, or until the edges start to lift and the bottom is just barely golden brown. Flip the crepe and cook for another 1-2 minutes, until the other side is golden brown as well. Repeat with the remaining batter, re-greasing the skillet as needed.
For the Orange Sauce
- Combine the orange juice, granulated sugar, orange zest, and butter in a medium saucepan over medium heat. Bring the mixture to a gentle boil and cook until the sauce has reduced by half and thickened into a syrup, about 15 minutes.
- Add the segmented oranges and orange liqueur to the pan and cook for an additional minute, or just until the oranges are warmed through.
To Serve
- Fold each crepe into a triangle and dip quickly into the orange sauce before transferring to a serving platter or individual plates. Top with additional orange sauce with orange segments. Serve with scoops of vanilla ice cream or fresh whipped cream if desired.
Nutrition Information:
Calories: 1041kcal Carbohydrates: 132g Protein: 20g Fat: 44g Saturated Fat: 26g Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 272mg Sodium: 688mg Potassium: 856mg Fiber: 5g Sugar: 76g Vitamin A: 2128IU Vitamin C: 145mg Calcium: 306mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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