Crêpes Suzette


Crêpes Suzette are a fantastic classic French dessert of flambéed pancakes in orange sauce. Best served with a scoop of vanilla ice cream.

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Crêpes Suzette
Veronique van Ohmydish

Made by Véronique

Published at 2023-07-22, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-07-2023

40 minutes 4 people Desserts
Crêpes Suzette


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  • 500 ml whole milk
  • 3 eggs
  • 1 tablespoon of sugar
  • 1 tablespoon Cointreau
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 200 grams flour
  • 20 grams of melted butter
  • optional: 4 scoops of vanilla ice cream

Orange sauce ingredients

  • 140 grams room temperature butter
  • 140 grams of sugar
  • 2 oranges
  • approximately 8 tablespoons Cointreau
Crêpes Suzette ingredients
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Kitchen equipment

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  • large bowl
  • whisk
  • small ladle
  • large frying pan
  • kitchen paper
  • spatula
  • citrus zester and juicer

Crêpes Suzette

40 minutes 4 people Desserts

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Preparation – 20 minutes

First, make the pancake batter. Melt 20 grams of butter. Mix the milk with 3 eggs, a pinch of salt, 1 tablespoon of sugar, 1 tablespoon of Cointreau and 1 teaspoon of vanilla extract. Add the flour and whisk to a smooth batter. Finally, stir in the melted butter.

Make 12 crêpes from the batter. To do this, heat a little butter in a large frying pan and spread a thin layer of batter over the bottom. Turn over the crêpe, making sure that it does not take on too much colour.

Repeat for the remaining batter, then set the crêpes aside.

Crêpes Suzette
Crêpes Suzette

Finishing the Crêpes Suzette - 20 minutes

Mix the soft butter and sugar until smooth and creamy. Add the zest of 2 oranges. Squeeze the juice from the oranges, and set it aside.

Heat a tablespoon of the orange butter in a large frying pan. Run 3 crêpes through the butter and fold them in half, twice, to create triangles.

Allow the crêpe triangles to caramelise lightly on both sides and then add the juice of half an orange.

Pour in a little Cointreau and set light to the crêpes suzette. This is not necessary; they are also delicious without flambéing.

Repeat for the remaining crêpes, and serve 3 crêpes per person. Serve the crêpes with orange sauce and a scoop of vanilla ice cream. Enjoy!

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Crêpes Suzette: frequently asked questions

My crêpes are breaking, what should I do?

If your crêpes break, this is probably because they were cooked for too long. Crêpes are best fried briefly until they are cooked, but not too coloured.

Can I use other liqueurs?

You can use different kinds of orange liqueur, like Cointreau or Grand Marnier. You could also use cognac or a combination of cognac and orange liqueur.