Classic Crepe Suzette

Lisa G. Sweet Pantry Gal


I never really knew what crepe suzettes were. I have made crepes before, and I always served a strawberry jam and sprinkled with powdered sugar, Thats how I was taught.
The History is very interesting, but had a hard time copying address, Under google.
Made this past weekend!! Delish!! Love the orange flavor!!


☆☆☆☆☆ 0 votes

10 Min
5 Min
Stove Top


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  • 1 c
  • 4 large
  • 1 1/4 c
  • 1 pinch
  • 1/2 stick
    unsalted butter melted
  • ·
    vegetable oil

  • 1/2 stick
    unsalted butter
  • 3 Tbsp
  • 1
    orange, supremes and grated rind
  • 1/4 c
    orange liqueur
  • ·
    orange juice

How to Make Classic Crepe Suzette


  1. Mixs flour,eggs,milk&butter until smooth. Add melted butter and combine.
    Let refrigerated for at least 2 hours or overnight.
    Lightly oil a crepe pan and set over medium heat.
    Pour a 14 cup of batter and swirl in pan. Cook crepes until they have a light brown around the edges, flip with kitchen knife and cook other side for 30 seconds.

    Finish up all batter this way, and stack you crepes on dish till ready to serve.
  2. Sauce
    In a large skillet melt butter. When foamy, add the sugar and whisk until dissolved. Add liqueur off the heat, replace on flame igniting alcohol. When it dies down add orange zest and some extra OJ. Fold crepes into diamonds and place into the sauce to absorb the flavor.
  3. To serve place 3 crepes per plate, with extra sauce poured over and orange supremes if desired.

Printable Recipe Card

About Classic Crepe Suzette

Course/Dish: Fruit Breakfast, Pancakes
Main Ingredient: Eggs
Regional Style: French
Hashtag: #Crepe Suzette

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