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French

Crêpes Suzette

Crêpes Suzette folds thin French crêpes into a warm orange-butter sauce scented with zest and a small splash of Cognac.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Crêpes Suzette

1 hrtotal

40 min hands-on20 min hands-off

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 20 minutes of batter resting time so the flour hydrates and the crêpes cook thin, soft, and even.

Method

  1. Whisk the all-purpose flour, egg, milk, part of the measured melted butter, part of the sugar, and salt into a smooth thin batter.

  2. Rest the batter for 20 minutes so the flour hydrates and the crêpes cook evenly.

    20 min

  3. Heat a non-stick pan over medium heat. Cook thin crêpes one at a time, using a little of the measured butter as needed, until each side is lightly golden.

  4. In the same pan, melt the remaining measured butter with the remaining sugar, orange zest, and orange juice until the sauce turns glossy.

  5. Fold the crêpes and place them in the orange sauce. Spoon the sauce over them until they are warm and coated.

  6. Add the Cognac and warm briefly. Serve immediately while the sauce is glossy and fragrant.

How to tell it's done

The crêpes should be thin and soft, and the sauce should be glossy, buttery, and lightly syrupy.

Getting it right

Tip

Keep the crêpe batter thin; thick batter makes the crêpes heavy instead of delicate.

What to serve it with

Serve warm as a dessert, with extra orange sauce spooned over the folded crêpes.

Common mistakes

The crêpes cook thick or tear in the pan.
Rest the thin batter, use a lightly buttered non-stick pan, and swirl quickly as soon as the batter is poured.

Substitutions

  • Cognac can be omitted for an alcohol-free version; add a little extra orange juice if needed.
  • All-Purpose Flour can be replaced with a suitable gluten-free flour blend only after checking product behavior and labels.
  • Use unsalted Butter if available so the sweetness of the sauce stays balanced.

Storing and reheating

Refrigerate plain cooked crêpes for up to 2 days with parchment between them. Store sauce separately and rewarm gently; assembled Crêpes Suzette does not freeze well.