Crêpes Suzette is one of France’s most iconic desserts, celebrated for its delicate pancakes and rich, buttery orange sauce. Legend has it that the dish was created by accident in the 1890s at the Monte Carlo casino by a young chef, when the sauce accidentally caught fire in front of the Prince of Wales. The result was a caramelized, citrusy sauce that perfectly complemented the thin, tender crêpes. A combination that has delighted diners ever since.
Traditionally, the sauce is flambéed with an orange liqueur, but in this recipe, I’ve skipped the alcohol, keeping it family-friendly while preserving all the flavor. The crêpes are paired with a buttery, orangey sauce, offering the same elegance and aroma without the need for spirits. Perfect for special occasions, brunch, or dessert at home, this version of Crêpes Suzette is approachable, delicious, and visually stunning.
I mean…
It’s always a good choice to make something sweet…
and make it French!
A little indulgence for your Sunday morning.
Because you deserve it🥞
Also there’s simply no way a French classic
could ever be boring!
If you need some more ideas for your weekend breakfast, do not miss these Dereotlu Pogaca and Simit recipes.
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!
Crêpes Suzette
Course: DessertCuisine: FrenchDifficulty: Easy4
servings10
minutes20
minutes200
kcalIngredients
Crepes
60 g all-purpose flour
1 large egg
1 tbsp granulated sugar
120 ml whole milk
Pinch of salt
Butter, for greasing the pan
Orange Sauce
25 g granulated sugar
80 ml fresh orange juice
20 g unsalted butter
1 orange, peeled and segmented
Directions
- Crepes:
- In a mixing bowl, whisk the egg and a small pinch of salt.
- Gradually add the flour and milk, whisking after each addition to prevent lumps. The batter should be smooth and slightly runny.
- Heat a non-stick pan over medium heat and lightly brush with butter.
- Pour a thin layer of batter into the pan, swirling to cover the base evenly.
- Cook for 1–2 minutes until the edges lift slightly, then flip and cook for another 1 minute.
- Repeat with the remaining batter, keeping crepes warm under a clean kitchen towel.
- Orange Sauce:
- In a small saucepan over medium heat, melt the sugar gently until it becomes a light golden caramel.
- Carefully add the orange juice and stir to dissolve the caramel, forming a smooth sauce.
- Fold each crepe into quarters and place them in the pan.
- Remove from heat and add in the butter to finish.
- Assemble:
- Place the crepes on the plate.
- Pour the orange sauce over the crepes.
- Arrange the fresh orange segments on top or alongside the crepes.
- Serve immediately while the crepes are warm and the sauce is glossy.
Recipe Video
Notes
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!