Traditional French Crêpes Suzette

in: Things To Do

The ultimate French classic — buttery, citrusy, caramelised perfection ✨

If you’ve ever wanted to recreate that true Parisian dessert moment at home, Crêpes Suzette is the one.

Thin, delicate crêpes soaked in a glossy orange caramel sauce, finished with a splash of Grand Marnier and served warm with vanilla ice cream… it’s elegant, indulgent, and surprisingly achievable.

And the best part? This dessert comes with a little drama.

Crêpes Suzette is said to have been created entirely by accident in 1895 by a 14-year-old apprentice named Henri Charpentier at the Café de Paris in Monte Carlo. While cooking for the Prince of Wales, he supposedly spilled liqueur near the pan, it caught fire, and everyone realised… it tasted incredible.

The prince loved it, asked what it was called, and Charpentier named it after one of the women at the table: Suzette.

A happy accident turned into a French legend.

Ready to bring a little flame-kissed magic into your kitchen? Let’s go

Traditional French Crêpe Suzette with Caramel & Orange Sauce

Serves: 4-6
Prep time: 15 minutes (+1 hour resting)
Cooking time: 25 minutes

Ingredients

For the Crêpe Batter

50g unsalted butter
2 eggs
45g caster sugar
110g plain flour
Pinch of sea salt
300ml milk
4 tsp vegetable oil (for cooking)

For the Orange Caramel Sauce

3 oranges (zest removed first)
250g caster sugar
75ml water
175g unsalted butter
150ml orange juice
3 tbsp Grand Marnier (or other orange liqueur)
3 oranges, peeled and segmented

To Finish

Vanilla ice cream (a must!)

Method

1) Make the Crêpe Batter

Melt the butter and pour it into a mixing bowl.

Once cooled to room temperature, add:

eggs
sugar
flour
pinch of sea salt

Whisk until combined.

Slowly pour in the milk, whisking constantly, until you have a smooth, pourable batter.

Let the batter rest for at least 1 hour (this helps create tender, delicate crêpes).

2) Cook the Crêpes

Heat a non-stick pan over medium-high heat.

Lightly grease with a small bit of vegetable oil each time.

Pour in a thin layer of batter, swirl quickly, and cook until golden.

Flip and cook briefly on the other side.

Repeat until all crêpes are made, then set aside.

3) Prepare the Candied Orange Zest

Zest the oranges into strips using a zester or peeler.

In a small saucepan, add:

75g of the sugar
water
orange zests

Cook gently over medium heat for 10–15 minutes, until the zest looks translucent and candied.

Set aside.

4) Make the Orange Caramel Sauce

Heat a wide, heavy-based pan over medium heat.

Add the butter and allow it to foam.

Stir in the remaining sugar and cook until it dissolves and turns a straw-blonde caramel colour (about 1–2 minutes).

Reduce the heat, then carefully add:

orange juice
Grand Marnier

Let the sauce bubble for about 2 minutes.

Add in the candied zest and orange segments.

Rest aside.

5) Assemble & Serve

Fold two crêpes onto each plate.

Pour the warm orange caramel sauce generously over the top.

Serve immediately with a scoop of vanilla ice cream.

Simple. Classic. Completely irresistible.

✨ To Serve

Best eaten straight away while warm
Extra orange zest on top looks stunning
Vanilla ice cream is the perfect creamy contrast

Chef’s Tips

✅ Rest the batter: smoother crêpes with better texture
✅ Watch the caramel closely: it turns fast, so don’t walk away
✅ Use fresh oranges: bottled juice just won’t give the same brightness
✅ Grand Marnier adds magic: but you can skip alcohol for a family-friendly version
✅ Make it dramatic: a careful flambé is optional… but iconic