Crepes Suzette

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Crepes Suzette
(makes about 6-8 crepes)


4 tbsp unsalted butter (57 g)
1/4 cup brown sugar, packed (49 g)
Juice of 6 oranges
Zest of 1 orange
3 tbsp Grand Marnier (45 ml)
3 tbsp Brandy (45 ml)


1. Prepare your crepes and set aside.

2. In a pan over medium heat, melt the butter. Add the sugar, juice, zest and Grand Marnier. Stir constantly with a wooden spoon to reduce to about 3/4 cup.

3. Add a crepe to the pan. Using forks, delicately fold in half, and then in half again, making sure the crepe is well coated with the sauce. Push to one side of the pan and repeat. **Depending on the size of your pan, you may have to remove some crepes, keep them warm in foil in a low-heated oven; and continue with the rest of your crepes.

4. You should have some sauce left in the pan. Optional: You can add the brandy to the pan, remove from the heat to a counter that is safe; and ignite it with a match. Be careful of eyebrows! :) 

5. Plate your crepes Suzette and drizzle the last of the sauce on each plate; garnish with orange zest. You can serve this as a dessert with yogurt or vanilla ice cream too!


  1. It's SO GOOD Sandi :) The last time I made them I added some vanilla yogurt on top and it was like eating dessert for dinner!! :) Very easy to make too.


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