Recipe- Crêpe Suzette

Originating in Brittany in the North-West of France, Crêpe Suzette is France’s delectable staple and a feature on every epicurean’s menu. These delicious crêpes are rolled or folded in a hot, orange-flavored sauce and usually served in flaming brandy. Let's prep ourselves!


Crêpe Batter

• 1 cup whole milk (25 cl)
• 3 1/2 ounces flour (100 g)
• 1 3/4 ounces whole eggs (50 g)
• 6 1/4 teaspoons butter (25 g)
• 2 1/2 teaspoons granulated sugar (10 g)
• 1 pinch of salt
• Oil as needed

Suzette butter

• 3 ½ ounces (100 g) sugar
• 1 2/3 cups orange juice (40 cl)
• 2 tablespoons Grand Marnier (3 cl)
• 4 1/4 ounces butter (120 g)
• 2 oranges
• 1 dash of lemon juice


• 4 teaspoons Grand Marnier (2 cl)
• Peeled orange segments (SQ)
• Candied orange zest (SQ)


  1. Crêpe batter: Sift the flour and add the sugar. Beat the eggs with a pinch of salt. Carefully pour the mixture into the flour, whisking until smooth. Whisk slowly to avoid lumps. Thin the batter by gradually adding the milk, followed by the melted butter. Add some finely grated orange and lemon zest. Let it rest for 2 hours in the refrigerator.
  2. Suzette butter: Place the orange juice into a saucepan. Zest the orange into the saucepan and add the sugar and lemon juice. Bring everything to a boil. Supreme the oranges. When the orange juice mixture is reduced, add the cubed butter and the Grand Marnier. Whisk until combined and then set aside to cool.
  3. Crêpes: Cook the crêpes in oil in a non¬stick pan. Butter the pan with a pastry brush, keeping the amount of fat to a minimum. Cook until golden on both sides. Repeat until you have used all the batter.
  4. Plating: Heat a bit of orange juice in a pan. Fold the crêpes in four and add them to the pan to heat them. Top with a bit of Suzette butter and the orange segments. Add some candied orange peel. Flip the crêpes over and flambé them. Add some Grand Marnier and ignite it carefully. Serve the crêpes with Suzette butter, orange segments and candied orange peel.

Source of the recipe: By Alain Ducasse on All My Chefs (External link) This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse).