There’s something so theatrical and fun about finishing a dish with a flicker of flame—and that’s exactly what I love about Crepes Suzette. It’s elegant, bold, and surprisingly easy to make. I came across this recipe in Camille Le Fol’s cookbook and immediately fell in love. The combination of soft crepes, zesty orange butter, and a warm liqueur flambé makes this dessert an instant showstopper.
I did try capturing that iconic flambé moment in photos, but let’s just say the flames outshone my camera skills! Still, it was thrilling to serve and even more rewarding to eat. This is one of those recipes that makes a dinner party feel extra special. If you’re ready to surprise your friends or family with something truly memorable, this one is worth the effort—and it’s probably easier than you think.
Crepes Suzette
Course: 🍽️ Food u0026amp; Recipes4(makes ~36–40 crepes)
servings2
hours30
minutes40
minutesPer Serving: ~480–520 kcal
kcalIngredients
All-purpose flour – 3 ½ cups
Sugar – 2 ½ cups
Unsalted butter – 14 oz
Large eggs – 6
Salt – 1 teaspoon
Milk – 3 ½ cups
Water – 1 ½ cups
Zest of 2 oranges – finely grated
Orange liqueur (e.g., Grand Marnier or Cointreau) – 14 tablespoons
Powdered sugar – 2 tablespoons, for dusting
Directions
- In a large mixing bowl, whisk together the eggs and salt. Gradually add the milk and water, continuing to whisk.
- Slowly sift and mix in the flour until the batter is smooth.
- Melt 4 oz of butter in the microwave and whisk it into the batter. Cover with plastic wrap and refrigerate for 2 hours.
- Meanwhile, prepare the orange butter cream: In a separate bowl, cream together the remaining 10 oz butter, orange zest, sugar, and 2 tablespoons of the orange liqueur. Set aside.
- Heat a crepe pan or non-stick skillet over medium-high heat. Lightly coat with butter.
- Pour a small amount of batter into the pan and swirl to spread it thin. Cook until edges are golden, about 1 minute, then flip and cook the other side for 20 seconds. Repeat to make ~36–40 thin crepes.
- Spread a thin layer of orange butter on each crepe, fold into triangles, and arrange them in an ovenproof dish.
- Before serving, warm the oven to 210°F (100°C) and reheat the crepes for 10 minutes.
- In a small saucepan, warm the remaining 12 tablespoons of liqueur. Bring the crepes to the table, dust with powdered sugar, pour over the warm liqueur, and carefully set it alight.
- Serve immediately while still flaming for that unforgettable moment.
