Easy crepe suzette recipe with orange sauce
Easy crepe suzette recipe with orange sauce Okay, so I have to admit—crepe suzette is one of those fancy-sounding dishes that’s actually way easier to make than you’d think. Like, it sounds like something you’d order at a French restaurant while wearing a beret, but nope. You can totally make it at home in your…
Easy crepe suzette recipe with orange sauce
Okay, so I have to admit—crepe suzette is one of those fancy-sounding dishes that’s actually way easier to make than you’d think. Like, it sounds like something you’d order at a French restaurant while wearing a beret, but nope. You can totally make it at home in your pajamas. And trust me, once you taste that buttery, orangey, slightly boozy sauce, you’ll never look back.
I first tried making this after a failed attempt at flipping a regular crepe ended with it stuck to the ceiling (don’t ask). But crepe suzette? Way more forgiving. Plus, you get to flambé it if you’re feeling fancy, which is always a win in my book. Let’s get into it.
Recipe Card
Recipe Title: Easy crepe suzette recipe with orange sauce
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 2 tbsp melted butter (plus extra for cooking)
- Pinch of salt
- 1/4 cup sugar
- 1/2 cup fresh orange juice (about 2 oranges)
- Zest of 1 orange
- 2 tbsp Grand Marnier or orange liqueur (optional but amazing)
- 2 tbsp butter (for the sauce)
Directions:
- Whisk the flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let the batter rest for 10 minutes.
- Heat a non-stick pan over medium heat. Add a tiny bit of butter, then pour in about 1/4 cup of batter, swirling to coat the pan.
- Cook for 1-2 minutes until the edges lift, then flip and cook another 30 seconds. Repeat with the rest of the batter.
- For the sauce, melt the butter in a pan, then add sugar, orange juice, and zest. Simmer for 3-4 minutes until slightly thickened.
- Add the liqueur if using (careful—it might flame up if you’re using high heat).
- Fold the crepes into quarters, dunk them in the sauce, and serve warm. Maybe with extra sauce because why not?
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Grand Marnier | Brandy or skip it |
| All-purpose flour | Gluten-free flour blend |
| Butter | Margarine or coconut oil |
Tips
- Don’t stress about perfect crepes. Even the ugly ones taste amazing with that sauce.
- If the sauce is too thin, simmer it longer. Too thick? Add a splash of water.
- If you’re nervous about flambéing, just skip it. The alcohol will cook off either way.
FAQ
Q: Can I make the crepes ahead of time?
A: Yep! Stack them with parchment paper in between and refrigerate for up to 2 days.
Q: What if I don’t have orange liqueur?
A: No big deal. The sauce will still be delicious with just orange juice and zest.
Q: Can I freeze leftovers?
A: Crepes freeze well, but the sauce is best fresh. Store them separately if you can.
And that’s it! Seriously, this crepe suzette recipe is easier than it looks, and it’s one of those dishes that makes you feel like a fancy chef without the stress. Plus, anything involving butter and sugar is a win in my book. Let me know how it goes if you try it—especially if you manage to keep yours off the ceiling.
