- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- 1 serve veg or fruit
A timeless classic, the citrus-infused crepe suzette is deceptively simple to make. Serve it flambéed to add a theatrical flourish to your next dinner party.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + resting
Ingredients
- 1 free-range egg
- 1 cup (250ml) milk
- 1 cup (150g) plain flour
- Peeled, sliced oranges, to serve
Orange sauce
- 100g butter, chopped
- 1/2 cup (110g) caster sugar
- 1 1/4 cups (310ml) orange juice
- 2 tbs lemon juice
- 1/4 cup (60ml) orange-flavoured liqueur
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Whisk the egg and milk together in a large bowl. Add the flour and whisk until smooth. Pour mixture into a large jug and set aside for 30 mins to rest.
Step 2
Lightly grease a 22cm non-stick frying pan and place over medium heat. Pour 1/4 cup (60ml) of the batter into the pan, swirling to coat the base. Cook for 1-2 mins or until the crepe is dry on the surface and crisp around the edges. Transfer to a plate. Repeat with the remaining batter to make 8 crepes, stacking cooked crepes on the plate.
Step 3
To make the orange sauce, melt butter in a medium saucepan over medium heat. Add the sugar and cook, stirring, for 5 mins or until sugar dissolves and is beginning to caramelise. Add the orange and lemon juice (mixture will splutter) and bring to the boil. Reduce heat to low and simmer for 5 mins or until any sugar solids melt and sauce is smooth and light golden brown. Add the liqueur and stir to combine.
Step 4
Serve crepes with sliced oranges and sauce.
Recipe tip
COOK. STORE. SAVE.
Use it up: Forget honey and maple syrup – your crepe suzette sauce can be kept in an airtight container for up to a month and enjoyed on French toast, pancakes and waffles.
For an authentic finish, remove sauce from heat and using a lighter or match, ignite the sauce before pouring over the crepes to burn off the alcohol.
Crepes suzette: the accidental creation of a culinary sensation
An elegant French dessert, the crepe suzette has various tales of origin. The most popular of which credits the dish to Henri Charpentier, a young waiter working at Monte Carlo’s Cafe de Paris in 1895. Preparing crepes for the Prince of Wales, he accidentally dropped some liqueur, which subsequently ignited. But rather than a disaster, the taste was “the most beautiful melody of delicious sensations I'd ever experienced,” claimed Charpentier in his memoirs. The Prince (the future King Edward VII,) was equally enthralled and named the crepes for one of his dining companions, the charming Suzette.
This enticing crepe suzette recipe sees light and airy crepes doused in a rich, buttery orange caramelised sauce infused with an intoxicating burst of Grand Marnier. If you are a fan of cooking with liqueur, indulge in more of our recipes, including an apple cinnamon custard cake or almond cake with plums and cream.
How to make perfect crepes every time
With a few simple techniques, crepe suzette is an easy dish to master, starting with the batter, which should drip off your ladle in a thin, steady stream. For the lightest, fluffiest crepes, let the batter rest for at least half an hour, which will allow the gluten in the flour to develop and bond with the other ingredients.
A crepe pan is ideal for cooking your suzette crepes, but a non-stick, shallow-edged frying pan will work well, too. Lightly grease the pan with butter for extra flavour, and lift off the heat while pouring the batter, tilting to spread out as thinly as possible. Crepes are ready to flip once dry on top and the edges come away easily. It’s rare to get the first crepe perfect, so think of it as your test run, and adjust the heat and pour accordingly.
If making crepes in advance, separate each with a piece of parchment paper and cover with a cloth. Or place them in an airtight container and store them in the fridge for up to 4 days. The crepes will reheat when you pour on the hot sauce.
Now you have honed your crepe-making skills, you may also want to try delicious chocolate crepes with Nutella or crepes with cinnamon oranges.
Prefer pancakes? Check out our favourite pancake recipes to have some fun with.
Cooking tips for your crepe suzette sauce
For the glossiest sauce, make sure to use granulated sugar, which is best for caramelising, and sprinkle in a teaspoon of grated lemon or orange zest for extra taste and aroma. To add different layers of citrus flavour, swap out orange for mandarin, tangerine or pink grapefruit juice.
If you don’t have Grand Marnier, substitute with Cointreau, Triple Sec or even Brandy.
Ideas to serve crepes suzette with French flair
Impress your guests by presenting in traditional French style. Place the folded crepes in a chafing dish, drizzle with sauce then flambé at the table, using a long lighter. Serve with a scoop of luxury vanilla ice cream and strips of orange zest, or mix it up with a dollop of mascarpone cream and fresh raspberries. Classic drink pairings include sweet cider and dessert wines like sauternes.
While traditionally served for dessert, crepes suzette can also add pizzazz to brunch recipes and be served with an array of dishes.
FAQs
Crepe suzette
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + resting
Ingredients
- 1 free-range egg
- 1 cup (250ml) milk
- 1 cup (150g) plain flour
- Peeled, sliced oranges, to serve
Orange sauce
- 100g butter, chopped
- 1/2 cup (110g) caster sugar
- 1 1/4 cups (310ml) orange juice
- 2 tbs lemon juice
- 1/4 cup (60ml) orange-flavoured liqueur
Description
A timeless classic, the citrus-infused crepe suzette is deceptively simple to make. Serve it flambéed to add a theatrical flourish to your next dinner party.
Method
Step 1
Whisk the egg and milk together in a large bowl. Add the flour and whisk until smooth. Pour mixture into a large jug and set aside for 30 mins to rest.
Step 2
Lightly grease a 22cm non-stick frying pan and place over medium heat. Pour 1/4 cup (60ml) of the batter into the pan, swirling to coat the base. Cook for 1-2 mins or until the crepe is dry on the surface and crisp around the edges. Transfer to a plate. Repeat with the remaining batter to make 8 crepes, stacking cooked crepes on the plate.
Step 3
To make the orange sauce, melt butter in a medium saucepan over medium heat. Add the sugar and cook, stirring, for 5 mins or until sugar dissolves and is beginning to caramelise. Add the orange and lemon juice (mixture will splutter) and bring to the boil. Reduce heat to low and simmer for 5 mins or until any sugar solids melt and sauce is smooth and light golden brown. Add the liqueur and stir to combine.
Step 4
Serve crepes with sliced oranges and sauce.