Crepes Suzette
Updated: 3 days ago
By Chef Jon Ashton | Published April 9, 2025
Why you'll love it: real showmanship · make-ahead crêpes · a bright, buttery sauce · a caramelized finish.
Silken crêpes bathed in boozy citrus caramel, set aflame, kissed by orange, and utterly irresistible.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Crêpes Suzette
Makes about 8 crêpes, serves 4
Batter rest: at least 1 hour
Time: 1½ hours
Level: Medium
Equipment: Nonstick Fry Pan, Silicone Spatula, Glass Measuring Cup. Also useful: Rimmed Baking Sheet, Cutting Board, and Blender.
Ingredients
For the Crêpes
2 large eggs
¾ cup milk
½ cup water
1 cup all-purpose flour
2 teaspoons vanilla extract
3 tablespoons melted butter, plus extra for greasing the pan
For the Sauce
4 tablespoons Cognac, divided (3 tablespoons + 1 tablespoon)
6 tablespoons unsalted butter, cut into 6 pieces
¼ cup sugar, plus a little extra for sprinkling on the crêpes
1 cup fresh orange juice
1 tablespoon grated orange zest, plus extra for finishing
2 tablespoons Grand Marnier
Method
Prepare the Crêpe Batter: In a blender, combine the eggs, milk, water, flour, vanilla extract, and melted butter. Pulse for 10 to 20 seconds until smooth and well combined. Transfer the batter to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour to rest. You'll know it's right when the batter is smooth and thin, about the texture of heavy cream, with no lumps.
Cook the Crêpes: Heat a nonstick pan over medium-high heat. Brush a little melted butter in the pan to coat the bottom. Pour ⅓ cup of the batter into the center of the pan, then swirl to spread it evenly across the surface. Cook for 30 to 60 seconds until the edges begin to lift, then flip the crêpe and cook for another 10 seconds. Remove the crêpe from the pan and place it on a cutting board to cool. Continue with the remaining batter, stacking the cooked crêpes and covering them with plastic wrap. You'll know it's right when the edges lift away from the pan on their own and the crêpe slides when you give the pan a shake. If the first crêpe comes out thick or full of holes, adjust the heat and the amount of batter. The first one is often your test pancake.
Make the Sauce: Take the pan off the heat and add 3 tablespoons of Cognac. Return it to medium-high heat and carefully ignite the Cognac with a long lighter, keeping your face and hair well back. Gently shake the pan until the flames subside. Add the butter, sugar, orange zest, and orange juice to the pan. Simmer the mixture over high heat, whisking occasionally, until it reduces to a thick syrup with large bubbles, about 3 to 5 minutes. Remove the pan from the heat and stir in the remaining tablespoon of Cognac, the Grand Marnier, and a little extra orange zest. Cover to keep the sauce warm. You'll know it's right when the sauce has turned into a thick, glossy syrup with large, slow bubbles. Measure the Cognac into a small cup before you start. Never pour straight from the bottle near a flame.
Assemble and Serve: Fold each crêpe in half, then fold again to form a wedge shape. Arrange the folded crêpes on a baking tray and lightly sprinkle with extra sugar. Place the tray under the broiler for 3 to 5 minutes, or until the sugar caramelizes and the crêpes develop a golden, spotty brown color. Keep a close eye on them to prevent burning, turning the tray as necessary. Transfer the crêpes to individual serving dishes. Drizzle the warm sauce over the crêpes and serve immediately. You'll know it's right when the sugar has melted and the edges of the crêpes are golden with brown spots.
How to Store
Crêpes: Stack between parchment, wrap well and refrigerate for up to 3 days, or freeze for up to 2 months.
Sauce: Best made fresh, just before serving.
Tips for Success
Achieve the Right Batter Consistency: Your batter should be smooth and thin, similar in texture to heavy cream. This allows it to swirl evenly across the pan. Using a blender can help eliminate any lumps and create a beautifully uniform mix.
Let the Batter Rest: Allow the batter to rest for at least 1 hour, or up to overnight in the refrigerator. This resting period gives the flour time to hydrate and the gluten a chance to relax, resulting in tender, delicate crêpes.
Use the Right Pan and Control the Heat: A nonstick skillet or a seasoned crêpe pan with low sides is ideal for easy flipping. Lightly grease it with butter and adjust the heat as needed. The first crêpe is often your “test pancake.”
Measure the Batter Accurately: Pour just enough batter to cover the bottom of the pan in a thin, even layer. Too much batter leads to thick, floppy crêpes; too little, and you’ll have gaps or holes.
Make Your Crêpes Ahead: Prepare your crêpes ahead of time and keep them covered. A thin, well-rested crêpe folds like silk and soaks up sauce like a dream. Swirl the batter in the pan with grace. Think ballet, not rugby.
Keep Crêpes Warm Until Ready to Serve: Stack cooked crêpes on a plate, cover them with a clean kitchen towel, or keep them in a low oven (around 200°F / 93°C) to stay warm and pliable until it’s showtime.
Flambé Safely: Always add the alcohol with the pan off the heat, never pour straight from the bottle, and ignite with a long lighter. The flames should shimmer, not scorch. Let them burn out naturally.
Fold with Finesse: Traditionally, crêpes are folded into quarters, like love letters tucked into a drawer. Spoon over the warm sauce and garnish with orange zest or candied peel. Bonus points if you serve them on a silver tray with a theatrical flourish.
Key Ingredients
All-Purpose Flour, Eggs and Milk: Blended with water into a thin, smooth batter about the texture of heavy cream, they make whisper-thin, tender crêpes.
Melted Butter: Whisked into the batter and brushed in the pan, it gives the crêpes a rich flavour and helps them release cleanly.
Vanilla Extract: It adds a soft, warm sweetness to the crêpes themselves.
Cognac: Flambéed at the start of the sauce and stirred in again at the end, it brings warmth, depth and a bit of theatre.
Fresh Orange Juice and Zest: They give the sauce its bright, tangy citrus character, with extra zest for a fragrant finish.
Unsalted Butter and Sugar: Simmered with the orange juice, they reduce into a thick, glossy, buttery caramel syrup.
Grand Marnier: Stirred in off the heat, this orange liqueur deepens the citrus flavour of the sauce.
Common Mistakes to Avoid
Skipping the rest: unrested batter makes tougher, more rubbery crêpes
Pouring alcohol from the bottle near a flame: measure it first and add it off the heat
Too much batter: thick crêpes won't fold neatly or soak up the sauce
Walking away from the broiler: the sugar goes from golden to burnt in seconds
What to Serve with Crêpes Suzette
A scoop of vanilla ice cream
Candied orange peel
A small glass of Grand Marnier or Champagne
Strong coffee or espresso
Frequently Asked Questions
Do I have to flambé?
No. The flame burns off some of the raw alcohol and adds drama, but you can simply simmer the Cognac for a minute instead.
Can I make it without alcohol?
Replace the Cognac and Grand Marnier with extra orange juice and a squeeze of lemon. It won't flambé, but the sauce will still be bright and buttery.
Can I make the crêpes ahead?
Yes. Cook them up to 3 days ahead, stack between parchment and refrigerate, or freeze for up to 2 months.
What can I use instead of Grand Marnier?
Cointreau or another orange liqueur works well.
You Might Also Like
Try my Crispy Dutch Baby, Lemon Curd, and Easy Strawberry Galette.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
Comments