Crêpes Suzette
This is pure orange bliss - bright, fragrant, and absolutely delightful. I simply adore Crêpes Suzette and I’m sure you’ll fall in love with these delicate dessert crêpes covered in silky orange sauce
Close your eyes for a moment and imagine this: thin, delicate crêpes bathing in a pool of buttery orange caramel and the scent of warm citrus zest filling your kitchen. This is Crêpes Suzette, and oh… it’s pure orange bliss.
I fell head over heels for this dessert years ago in France, somewhere between Bordeaux and Annecy, in one of those tiny restaurants where the waiter prepares it tableside with such theatrical flair you almost forget to breathe. The flambé, the aroma, the first bite... I was completely gone.
The sauce comes together in minutes - just sugar melted into golden caramel, butter stirred in until glossy, fresh orange juice bubbling away until everything becomes silky and fragrant. Add some zest, warm your crêpes in that gorgeous sauce, and if you’re feeling fancy... a splash of Grand Marnier set alight for that classic flambé moment.
Trust me on this one - homemade Crêpes Suzette is pure love on a plate. And the way the whole house fills with the smell of caramelized oranges? Simply divine.
Let’s make some magic!
Ingredients for Crêpes Suzette
sugar - 80 g (1/3 cup)
butter - 60 g (1/4 cup)
fresh orange juice - 100 ml (1/4 cup)
orange zest - from 1 orange
crêpes - 4 pcs (recipe in previous post)
Grand Marnier liqueur - for flambé
whipped cream or vanilla ice cream - for serving
How to Make Crêpes Suzette
1. Melt the sugar in a skillet over medium heat until it becomes a light golden caramel. Watch it carefully - you want golden, not burnt!
2. Add the butter and stir to combine. Don’t worry if it looks a bit uneven at first - this is completely normal and it will come together. Pour in the orange juice and cook, stirring constantly, until the sauce becomes completely smooth and thickens slightly.
3. Add the zest and warm everything together for another minute. (Your kitchen will smell incredible at this point... mmm.)Place the crêpes into the pan, coating both sides with that beautiful sauce, and warm them for a few minutes until they’ve soaked up all that orange goodness.
4. Pour Grand Marnier over the crêpes and carefully ignite with a long match or lighter. The flames will dance for just a moment — it’s absolutely magical to watch.
5. Serve immediately while the sauce is still hot and fragrant. This is best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream — the contrast of warm sauce and cold cream is *everything*.
7. ENJOY, my lovelies!
Tips for Perfect Crêpes Suzette
- Don’t rush the caramel.Medium heat and patience will give you that beautiful golden color without burning.
- Fresh juice matters. Please squeeze your own oranges - the brightness of fresh juice makes all the difference here.
- Flambé is optional but fun!If you skip it, the dessert is still absolutely delicious. But if you do flambé, keep your face back and have a lid nearby, just in case.
- Serve immediately. This is not a make-ahead dessert - the crêpes are best when they’re warm and the sauce is still glossy.
- Make your crêpes ahead. The crêpes themselves can be made earlier in the day (or even the day before) and kept covered at room temperature. You can find the crepes recipe in previews post
This is the kind of dessert that makes an ordinary Tuesday feel like a celebration. Elegant enough for company, simple enough for a cozy night at home when you just need something beautiful.
Now go impress someone you love or just yourself :) You deserve it.
— Victoria