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Crepes Suzette, A Romantic Recipe

Crepes Suzette, a classic of crepes, orange butter and liquor.
Prep Time40 mins
Cook Time4 mins
Total Time44 mins
Course: Dessert
Cuisine: French
Author: Angela Roberts


  • 1 cup sifted all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • grated zest of 1 orange
  • 2 eggs beaten
  • 1 cup milk I used fat free organic
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Orange Butter

  • 4 tablespoons unsalted butter softened
  • zest of 1 orange grated fine
  • 2/3 cup confectioner’s sugar
  • 3 tablespoons Grand Marnier
  • 3 tablespoons cognac



  • Combine salt sugar, flour, orange zest in bowl
  • In separate bowl add beaten eggs to milk.
  • Add to flour mixture. add in unsalted melted butter and vanilla.
  • Let crepe mixture sit for 30 minutes.
  • Melt butter in crepe pan. Using paper towel, to wipe out butter so it just films pan.
  • Pour 1/4 cup (in standard crepe pan). Pour off any crepe back into bowl so the crepe will be very thin.
  • Turn in about two minutes to cook on other side.

Orange Butter

  • Combine first 4 ingredients; beat well to make an orange butter.
  • Preheat oven to 350. Brush 1 teaspoon orange butter in middle of each crepe. Fold into quarters. Arrange on heating platter (to be placed in oven) with remaining butter. Warm in oven several minutes until hot.


  • Pour orange butter over crepes.
  • Heat last 2 ingredients in small saucepan over low heat. At table light the sauce with a match and pour over crepes.