Delicate crêpes bathed in a fragrant butter-orange sauce and lightly flambéed with liqueur – Crêpes Suzette are the theatrical gem of French dessert culture, combining refined technique with bold table-side elegance.
FR / EN
Crêpes Suzette / Orange-Flambéed Crêpes
Regional Style
Parisian Belle Époque / Grand Restaurant Tradition
Servings
Serves Four (makes 8–10 crêpes)
Ingredients
- For the crêpes:
- 100 g flour
- 2 eggs
- 250 ml milk
- 1 tablespoon melted butter
- 1 teaspoon sugar
- Pinch of salt
- Optional: splash of orange flower water or Grand Marnier
- For the Suzette butter (beurre Suzette):
- 60 g unsalted butter
- 30 g sugar
- Zest of 1 orange
- Juice of 1 orange
- 1–2 teaspoons orange liqueur (Grand Marnier, Cointreau, or Curaçao)
- Optional: splash of lemon juice
- For flambéing:
- 2 tablespoons Grand Marnier or Curaçao (warmed)
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Make the Crêpe Batter
In a bowl, whisk together flour, salt, and sugar. Add the eggs and a little milk to form a smooth paste. Gradually add the remaining milk and whisk until smooth. Stir in melted butter and any aromatics (orange flower water or liqueur). Let it rest for 30 minutes.
Cook the Crêpes
Heat a lightly buttered crêpe pan or nonstick skillet. Pour a small ladle of batter, swirl to coat thinly, and cook until golden on the bottom. Flip briefly, then remove. Stack the crêpes between parchment and keep warm.
Prepare the Suzette Butter
In a sauté pan, melt the butter with sugar, orange zest, and juice. Let it bubble gently for a minute or two to form a fragrant syrup. Stir in the liqueur. Do not overboil.
Assemble the Crêpes
Fold each crêpe into quarters and place them in the pan with the sauce. Heat gently, spooning the butter over the crêpes. Allow to soak briefly.
Flambé (Optional)
Warm the additional liqueur separately. Off the heat, pour it into the pan and ignite carefully with a match. Let flames subside before serving.
Serving Suggestions & Garnishes
Serve immediately in a warm shallow dish with spooned sauce. Garnish with thin curls of orange zest or a light dusting of confectioner’s sugar, which pairs beautifully with an orange sorbet or a glass of dessert wine.
Tips, Tricks, or Variations
For a finer touch, strain the sauce after melting to remove zest. Use a silver pan for table-side flambé service, as done in grand hotels. Crêpes can be made in advance and gently rewarmed in the sauce.
Historical & Cultural Context
Crêpes Suzette were born in the glittering dining rooms of late 19th-century Paris, but their precise origin remains a matter of debate. The most accepted version attributes their creation to a young Henri Charpentier, who prepared the dish at Café de Paris in Monte Carlo around 1895, accidentally flambéing the crêpes when working at the table for the Prince of Wales (later Edward VII). He named the dish after a young Frenchwoman in the Prince’s party – Suzette.
The recipe was soon refined and published in early 20th-century manuals, such as L’Art du Bien Manger, where the sauce is referred to as “beurre Suzette“– a compound butter flavored with orange juice, zest, sugar, and liqueur.
By 1910-1930, Crêpes Suzette had become a hallmark of table-side flambé service in hotels, railway dining cars, and gala menus. Its blend of citrus, fire, and delicate pastry embodied the Belle Époque’s love of both technique and performance.
Although today often considered retro, Crêpes Suzette is a masterclass in flavor balance, timing, and tradition, making it an unforgettable gesture at the table.
