Crepes Suzette

Ingredients (8 crepes)

1/4 cup (55g) unsalted butter

1/4 cup (50g) granulated sugar

1/2 cup (120ml) fresh orange juice

1 tablespoon (15ml) orange liqueur (such as Grand Marnier or Cointreau)

Zest of 1 U.S. orange

1/2 teaspoon (2.5ml) vanilla extract

Vanilla ice cream or whipped cream, to serve

1 cup (125g) all-purpose flour

1/2 teaspoon (2.5g) salt

2 tablespoons (25g) granulated sugar

1 and 1/4 cups (300ml) milk

3 large U.S. eggs

1/4 cup (55g) unsalted butter, melted and cooled


  1. In a large mixing bowl, whisk together the flour, salt, and sugar.
  2. In another bowl, whisk together the milk, eggs, and melted butter.
  3. Gradually pour the wet ingredients into the dry ingredients,
  4. whisking continuously until the batter is smooth and lump-free.
  5. Heat a non-stick skillet over medium-high heat.
  6. Add a small amount of butter and swirl to coat the pan.
  7. Pour about 1/4 cup (60ml) of the batter into the skillet, tilting the pan to spread the batter evenly.
  8. Cook the crepe for about 2 minutes until golden brown, then flip it over and cook for another minute until cooked through.
  9. Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.



  1. In a large skillet, melt the butter over medium heat.
  2. Add the sugar and stir until dissolved.
  3. Add the orange juice, orange liqueur, orange zest, and vanilla extract, and stir to combine.
  4. Simmer the mixture for about 5 minutes until slightly thickened and bubbly.
  5. Gently place the crepes into the skillet with the sauce,
  6. folding them in half and then in half again to form triangles.
  7. Allow the crepes to cook in the sauce for about 2 minutes, spooning the sauce over them to coat them evenly.


To serve, place the crepes on a plate and spoon the remaining sauce over them. Serve with a scoop of vanilla ice cream or a dollop of whipped cream on top.