Classic crêpes suzette
Delicate, thin crêpes infused with orange zest, served with a rich, warming sauce and optional flambé for a stunning dessert presentation.
Updated : 08 October, 2025
Easy
About 20 min.
Ingredients
For the crêpes
110 grams
Flour
pinch
Salt
2
Eggs
200 milliliters
Milk
50 grams
Butter
1
Oranges
1 tablespoon
Sugar
For the sauce
150 milliliters
Orange juice
1
Oranges
1
Lemon
1 tablespoon
Sugar
3 tablespoon
Brandy
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour and salt into a large mixing bowl, holding the sieve high to ensure the flour is light and airy. Make a well in the center of the flour and break the eggs into it. Begin whisking the eggs, gradually incorporating any flour from the edges of the bowl. Slowly add the milk and water mixture in small amounts, continuing to whisk. Don’t worry about lumps, as these will disappear with further mixing.
Step 2
Once all the liquid has been added, use a rubber spatula to scrape any remaining flour from the edges into the center and whisk until the batter is smooth and has the consistency of thin cream. Melt the butter and stir a small portion into the batter, reserving the rest for greasing the pan. Fold in the orange zest and caster sugar for flavor.
Step 3
Heat a frying pan until very hot, then reduce to medium. Test with a small amount of batter to ensure the correct cooking temperature. Spoon a small amount of batter into the pan and tilt it to coat the base evenly. Cook each crêpe for about 30 seconds on the first side, then flip and cook for a few more seconds until lightly golden. Remove the crêpe and stack it on a plate lined with greaseproof paper to keep warm, repeating until all the batter is used. By the end, you should have 15-16 delicate crêpes.
Step 4
Meanwhile, prepare the sauce by combining all ingredients except the butter in a bowl. Warm the plates for serving. Melt the reserved butter in a frying pan and add the sauce, gently heating it over a low flame.
Step 5
Place each crêpe in the pan, allowing it to soak up the sauce before folding it in half, and then in half again, creating a neat triangular shape. Continue until all crêpes are warmed, folded, and thoroughly coated with sauce.
Step 6
For a dramatic presentation, you can flambé the crêpes. Heat a ladle over a flame or hot surface, pour in a small amount of liqueur or brandy, return briefly to the heat, and ignite. Carefully pour the flaming spirit over the crêpes at the table. Serve immediately on warmed plates for a show-stopping finish.