Crepes Suzette Recipe

Recipe By Slurrp

There are several theories about how Crepes Suzette came into being. One story goes that Suzette was actually an actress named Suzanne Reichenburg who, while performing at the Comedie Française as a serving girl, carried crepes on stage. Another theory says that the aristocrat Princess Suzette Carignan tried to win over King Louis XV with the dish. However, the most popular story says that Crepes Suzette was created as the result of a happy accident in 1895. Henri Carpentier, a fourteen year-old assistant waiter at the Maitre at Monte Carlo’s Cafe de Paris, was in the process of making dessert for the Prince of Wales. The dish, which was otherwise to be called Crepes Princesse, apparently caught fire but the prince ended up loving its flambeed taste, encouraging Carpentier to name it after a young lady named Suzette. And so, Crepes Suzette was born.

14 Rating -
Crepes Suzette

ingredients serve

Ingredients for Crepes Suzette Recipe

  • As required For the Crepe
  • 2 cup All purpose flour
  • 4 tablespoon Granulated Sugar
  • 1/2 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • 2 cup Whole Milk
  • 4 tablespoon melted unsalted butter
  • As required plus more for frying
  • As required For the Orange Sauce
  • 3 juice from fresh Oranges
  • 3 tablespoon Sugar
  • 1/2 stick unsalted butter at room temperature
  • 1 zest or rind from orange
  • pinch Salt
  • 1 tablespoon Orange flavored liqueur such as grand marnier

Directions: Crepes Suzette Recipe

Steps To Prepare

  • STEP 1.Lightly beat the eggs and set aside.
  • STEP 1.Place the flour, sugar and salt in a mixing bowl.
  • STEP 2.Using a wire whisk, mix to combine.
  • STEP 3.Make a well in the middle of the dry ingredients and pour the beaten eggs, slowly mixing in with the dry ingredients, gradually adding the milk until it is all incorporated.
  • STEP 4.Add the melted butter and the orange rind.
  • STEP 5.Mix well until there are no lumps.
  • STEP 6.Set this crepe batter aside for 30 minutes or in the fridge before cooking, as it results in a more soft, tender and moist crepe.

Cooking Directions

  • STEP 1.First melt another 1/2 stick of unsalted butter for frying.
  • STEP 7.Mix the crepe batter to free it from lumps or any separation or foam that formed on the top as it was sitting.
  • STEP 8.Now, on medium-low heat, brush the crepe pan lightly with the melted butter before pouring the crepe batter to prevent it from sticking.
  • STEP 9.Leave it for a few minutes or so, and shake the pan.
  • STEP 10.When the crepe moves as you shake the pan, it is ready to flip.
  • STEP 11.Wait a few more seconds for the other side to cook.
  • STEP 12.Set aside and repeat the cooking process until you finish cooking all the crepe batter.
  • STEP 13.Zest or using a microplane get the rind from one orange.

Pro Tip

  • STEP 1.Rolling the oranges before juicing will break the pulp inside and will give you more juice.
  • STEP 14.Strain and place on a small saucepan together with the 1/2 stick of butter at room temperature. Adding orange liquor is totally optional.
  • STEP 15.On a medium high heat, bring it to a boil.
  • STEP 16.Let it reduce and thicken to a glistening golden yellow-orange sauce.

Storage And Serving Method

  • STEP 1.While the sauce is still warm, drizzle or pour it over your stack of crepes and serve warm.
calories per serving
65 g Fat40 g Protein185 g Carbs11 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp