Recipes > Crêpes Suzette

Crêpes Suzette


A simple variation on a classic French dessert. Delicate crêpes bathed in a delicious orange butter sauce and flambéed with Grand Marnier.
  • Serves: 2
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 41,729
  • Success Rating: 80% (?)
    0% - I fed it to the dog


Step 1: Preparing the Compound Butter

Preparing the Compound Butter
  • 8 oz unsalted butter, softened (1 cup)
  • 2 oz icing sugar (1/4 cup)
  • zest and juice of 1 orange
  • 1 tbsp Grand Marnier or Triple Sec


To make the compound butter, place the softened butter into a bowl and add the sugar, orange juice, zest and liqueur. Mix with a wooden spoon until thoroughly combined. Set aside.

Step 2: Preparing the Crêpes Suzette

Preparing the Crêpes Suzette
  • four 6 to 8" -inch crepes
  • 1 tbsp Grand Marnier
  • whipped cream (for garnish, optional)
  • orange zest (for garnish, optional)
  • orange segments (for garnish)


To make the crêpes suzette, heat 1/4 cup of the compound butter in a medium-sized pan over medium-high heat. Once it completely melts and begins to foam, add one crêpe to the pan presentation-side up. Using 2 forks, turn the crêpe over to coat with the butter. Fold the crêpe into a triangle and push to the side of the pan. Repeat with the 3 remaining crepes.

NOTE: Before flambéing, make sure to read and follow the instructions in the Flambéing Safety Note (below). Be very careful when working with fire, as the flame will be substantially high.

Once all of the crêpes have been folded, turn the gas off and add the Grand Marnier. Turn the gas to the highest setting and tilt the pan to flambé (see the attached drill-down if using an electric stove).

Once the flame goes out, serve 2 crêpes on each plate. Drizzle with a bit of the remaining butter sauce. Add orange segments, a dollop of whipped cream and garnish with a curled piece of orange zest, if desired.

Chef's Notes

Basic Crêpe Batter Recipe


When deglazing with spirits that have a high alcohol content, such as brandy, they should never be added directly from the bottle. The flame from the pan can enter the bottle and cause the bottle to explode. For safety reasons, the alcohol should be added to the pan away from the heat source or with the flame off. Once the alcohol has been added to the pan, MAKE SURE TO STAND BACK before igniting the alcohol, as the flame will always be higher than you think.

Once the alcohol has been added, turn the heat to high and carefully tilt the pan a bit to ignite the alcohol. A gas lighter can also be used to do this (refer to the drill down: Flambe with Electric Burner).

For fire safety reasons, do not attempt to do this in small kitchens. Have a fire extinguisher and a lid handy to cover the flame, if needed. Take precautions and be safe. Remember, you are working with fire!


  • Sue B
    Sue B
    I tried to "smoosh" the butter and the liquids and sugar together in a bowl, but have not been able to get the liquid to incorporate into the butter at all. Should I warm the butter more? (It is room temperature). I even tried using a hand blender to no avail....... Thanks for any help with this.
  • Sue B
    Sue B
    I did solve this. I warmed the butter until it was pretty runny, then stirred very rapidly when it became an emulsion, although it was pretty unstable. So I chilled it quickly, hoping it would become solid before it had separated again! Anyway, it seems to have worked, but I still wonder about the source of the problem. The orange was very juicy- could it have been too much juice?
  • Dawn T
    Dawn T
    Nice work on improvising and on trying to solve the problem. Also, good thinking that it could have been too much orange juice. I am pretty sure that was the problem. Hope you enjoy the crepes. Cheers!
  • Karin C
    Karin C
    I had same problem! I had to place it in microwave for a short time and ten mixed it with a whisk? Is the temperature of the butter when first mixing the key to success?
  • Dawn T
    Dawn T
    Sounds like it was the microwaving of the butter that is the problem. Butter and microwaves are not the best of friends. The microwave generally just melts the butter, which changes the structure of it. Starting with room temperature butter or even slightly cold butter, is the way to go when making compound butter. Hope that that helps. Cheers!
  • Karin C
    Karin C
    Sorry I wasn't clear. When first mixing, I could not get the majority of the liquid to mix into butter. Only when I put it in the microwave for a VERY SHORT period of time did it mix together! Then the consistency was successful.
  • Liz H
    Liz H
    Jacques puts the compound butter in the pan to melt first

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