18 Delicious Crepe Suzette Recipes for Every Occasion

Venture into the world of French cuisine with a twist that’s sure to delight your taste buds! Our roundup of 18 Delicious Crepe Suzette Recipes for Every Occasion brings elegance to your table, whether you’re hosting a brunch or craving a sweet treat. From classic to creative variations, these recipes promise to inspire your next culinary adventure. Keep reading to find your perfect match!

Classic Crepe Suzette with Orange Butter Sauce

Whip up a storm in your kitchen with this Classic Crepe Suzette, drenched in a luscious orange butter sauce that’s bound to impress. Perfect for brunch or dessert, it’s a showstopper that’s easier than it looks.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk for richness, or any % you prefer)
• 1/2 cup water (sparkling water for extra fluffiness)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1/4 tsp salt (enhances flavor)
• 1/4 cup granulated sugar (for the sauce, adjust to sweetness preference)
• 1/2 cup fresh orange juice (strained, no pulp for smooth sauce)
• 1 tbsp orange zest (brightens the sauce)
• 2 tbsp Grand Marnier or any orange liqueur (flambé optional but fancy)

Instructions

1. In a large bowl, whisk together flour and eggs until smooth. Gradually add milk and water, stirring to combine. Mix in melted butter and salt until batter is silky. Let rest for 30 minutes at room temperature.
2. Heat a non-stick skillet over medium heat. Brush with butter. Pour 1/4 cup batter, tilting pan to coat thinly. Cook for 2 minutes until edges lift, then flip and cook for 1 more minute. Repeat with remaining batter.
3. For the sauce, melt 2 tbsp butter in a pan over medium heat. Add sugar, stirring until dissolved. Pour in orange juice and zest, simmering for 3 minutes until slightly thickened. Stir in Grand Marnier.
4. Fold crepes into quarters and place in the sauce, warming through for 1 minute. For a dramatic flair, carefully ignite the liqueur with a long match.

Light as air with a crispy edge, these crepes soak up the citrusy sauce for a perfect bite. Serve with a scoop of vanilla ice cream for an indulgent twist.

Easy Crepe Suzette with Grand Marnier

Elevate your brunch game with this Easy Crepe Suzette with Grand Marnier—flambéed to perfection and dripping with citrusy, buttery goodness.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 eggs (room temperature for smoother batter)
• 1 1/4 cups whole milk (or substitute with almond milk for a lighter version)
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tbsp granulated sugar (adjust to sweetness preference)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup fresh orange juice (strained for no pulp)
• 1/4 cup Grand Marnier (or any orange liqueur)
• Zest of 1 orange (for garnish)

Instructions

1. In a large bowl, whisk together flour, eggs, milk, melted butter, sugar, and salt until smooth. Let batter rest for 30 minutes at room temperature for optimal texture.
2. Heat a non-stick skillet over medium heat (350°F). Brush with butter, pour 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift, then flip for 30 seconds.
3. Repeat with remaining batter, stacking crepes on a plate. Cover with a towel to keep warm.
4. In the same skillet, combine orange juice and Grand Marnier. Simmer over medium heat until slightly reduced, about 3 minutes.
5. Fold crepes into quarters, add to skillet, spooning sauce over. Carefully ignite sauce with a long lighter for flambé (optional but dramatic).
6. Garnish with orange zest and serve immediately.

Just imagine the delicate crepes soaking up that boozy, citrus-kissed sauce—each bite is a perfect balance of sweet and tangy. Try serving with a scoop of vanilla ice cream for an indulgent twist.

Vegan Crepe Suzette with Coconut Milk

Kickstart your morning with a twist on the classic—vegan crepe suzette that’s all about bold flavors and creamy coconut milk. No fuss, just flambé-free fun that’ll have your taste buds dancing.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 1 1/4 cups coconut milk (shake the can well before measuring)
• 2 tbsp maple syrup (or agave for a different sweetness)
• 1 tbsp coconut oil, melted (plus extra for the pan)
• 1/2 tsp vanilla extract (pure for the best flavor)
• Pinch of salt (balances the sweetness)

Instructions

1. In a large bowl, whisk together the sifted flour and salt to avoid lumps.
2. Add the coconut milk, maple syrup, melted coconut oil, and vanilla extract to the bowl. Whisk until the batter is smooth and free of lumps. Let it rest for 10 minutes to thicken slightly.
3. Heat a non-stick pan over medium heat (350°F) and lightly grease with coconut oil.
4. Pour 1/4 cup of batter into the pan, swirling immediately to form a thin, even layer. Cook for 2 minutes until the edges lift easily.
5. Flip the crepe carefully and cook for another 1-2 minutes until golden spots appear. Repeat with the remaining batter, greasing the pan as needed.
6. Serve warm, folded or rolled, with a drizzle of maple syrup and a sprinkle of orange zest for a citrusy kick.

Absolute perfection in every bite—these crepes are delightfully tender with a subtle coconut sweetness. Try stacking them high with fresh berries and a dollop of coconut yogurt for an Instagram-worthy breakfast.

Gluten-Free Crepe Suzette with Almond Flour

Here’s how to flip your breakfast game with a gluten-free twist on the classic French dessert. **Gluten-Free Crepe Suzette with Almond Flour** is your ticket to a fancy, flambé-free morning.

Ingredients

• 1 cup almond flour (packed, for best texture)
• 2 large eggs (room temperature blends smoother)
• 1/2 cup almond milk (or any dairy-free alternative)
• 1 tbsp coconut oil (melted, or any neutral oil)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• Pinch of salt (balances the sweetness)
• 2 tbsp orange juice (freshly squeezed for zing)
• 1 tbsp orange zest (for that citrusy punch)
• 1 tbsp butter (for greasing the pan)

Instructions

1. **Whisk** almond flour, eggs, almond milk, coconut oil, honey, vanilla, and salt in a bowl until smooth. Let batter rest for 10 minutes to thicken.
2. **Heat** a non-stick skillet over medium heat (350°F). Melt butter, swirling to coat.
3. **Pour** 1/4 cup batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift easily.
4. **Flip** crepe with a spatula. Cook for another 1 minute until golden. Repeat with remaining batter.
5. **Mix** orange juice and zest in a small saucepan. Simmer over low heat for 2 minutes to infuse flavors.
6. **Fold** crepes into quarters. Drizzle with warm orange sauce before serving.

You’ll love the delicate, slightly nutty crepes paired with the bright orange sauce. **Serve** them stacked high with a dollop of coconut yogurt for extra decadence.

Crepe Suzette with Homemade Orange Marmalade

Get ready to flip your breakfast game upside down with this Crepe Suzette recipe. Glam up your morning with a dish that’s equal parts elegant and easy, featuring a zesty homemade orange marmalade that’ll make your taste buds dance.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk for richness, or any % you prefer)
• 1/2 cup water (sparkling water for extra fluffiness)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1/4 tsp salt (enhances flavor)
• 1 tbsp granulated sugar (adjust to sweetness preference)
• 1 cup homemade orange marmalade (store-bought works in a pinch)
• 1/4 cup orange liqueur (like Grand Marnier, for that authentic kick)
• 1 tbsp orange zest (for garnish, adds a fresh punch)

Instructions

1. Whisk together flour, eggs, milk, water, melted butter, salt, and sugar in a large bowl until smooth. Let batter rest for 30 minutes at room temperature for optimal texture.
2. Heat a non-stick skillet over medium heat (350°F). Brush with butter. Pour 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift easily.
3. Flip crepe with a spatula. Cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter, stacking crepes with parchment in between.
4. In the same skillet, warm orange marmalade over low heat. Stir in orange liqueur. Simmer for 2 minutes until slightly reduced.
5. Fold each crepe into quarters. Nestle into the skillet with sauce. Spoon sauce over crepes. Heat through for 1 minute.
6. Garnish with orange zest. Serve immediately.

Buttery crepes meet the bright, tangy embrace of orange marmalade in this showstopper. The liqueur adds a warm depth, making each bite a luxurious experience. Try serving with a dollop of whipped cream or a side of vanilla ice cream for an extra indulgent twist.

Quick Crepe Suzette with Store-Bought Crepes

Ditch the hassle and dazzle your brunch crowd with this lightning-fast twist on a classic. Using store-bought crepes, you’re minutes away from a showstopper that tastes like you slaved all morning.

Ingredients

• 4 store-bought crepes (look for thin, flexible ones)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1/2 cup granulated sugar (for a deeper flavor, try brown sugar)
• 1/2 cup fresh orange juice (strained, no pulp)
• 2 tbsp orange zest (from about 1 large orange)
• 1/4 cup Grand Marnier or any orange liqueur (optional, for adults)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Heat a large skillet over medium heat. Add butter and sugar, stirring constantly until the mixture turns a light golden color, about 3 minutes.
2. Pour in the orange juice carefully—it may splatter. Stir to combine, then add the orange zest. Simmer for 2 minutes until slightly thickened.
3. Fold each crepe into quarters and gently place them into the skillet, one at a time, spooning the sauce over to coat. Tip: Work in batches if your skillet is small to avoid crowding.
4. Remove the skillet from heat. Add the Grand Marnier, if using, and vanilla extract. Tip: For a flambé effect, carefully ignite the liqueur with a long lighter—stand back!
5. Return the skillet to low heat for 1 minute, allowing the flavors to meld. Serve immediately. Tip: Use a slotted spoon to plate the crepes, drizzling extra sauce on top.

Unbelievably, these crepes boast a crispy edge with a buttery, citrus-kissed center. Try stacking them high with a scoop of vanilla ice cream for an instant dessert upgrade.

Crepe Suzette Flambe with Brandy

Viral on social media for a reason—this Crepe Suzette Flambe with Brandy is your ticket to brunch fame. Light, buttery crepes meet a boozy, caramelized orange sauce that’s flambéed for drama.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 large eggs (room temperature blends better)
• 1 1/4 cups whole milk (or sub with almond milk for a lighter version)
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1/4 tsp salt (enhances flavor)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup fresh orange juice (strained for smooth sauce)
• 1 tbsp orange zest (for vibrant flavor)
• 1/4 cup brandy (the flambe star)
• 2 tbsp unsalted butter (for the sauce)

Instructions

1. Whisk flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let batter rest for 30 minutes for tender crepes.
2. Heat a non-stick skillet over medium heat. Brush with butter, pour 1/4 cup batter, swirl to coat. Cook for 1-2 minutes until edges lift, flip, cook 30 seconds more. Repeat.
3. Melt 2 tbsp butter in a pan, add sugar, orange juice, and zest. Simmer until syrupy, about 3 minutes.
4. Fold crepes into quarters, add to sauce. Warm brandy slightly, pour over, ignite carefully. Shake pan until flames die.
5. Serve immediately. The crepes are luxuriously soft, the sauce a perfect balance of sweet and citrusy with a boozy kick. Plate with vanilla ice cream for contrast.

Kick your brunch game up a notch with this showstopper. The caramelized edges of the crepes against the velvety sauce? Chef’s kiss.

Healthy Crepe Suzette with Honey Instead of Sugar

Ditch the sugar, not the flavor! This Healthy Crepe Suzette swaps out sugar for honey, offering a guilt-free twist on the classic. Perfect for a brunch that impresses without the stress.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 1 1/4 cups milk (whole milk for richness, or almond milk for dairy-free)
• 2 large eggs (room temperature blends better)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tbsp unsalted butter, melted (plus extra for pan)
• 1/2 tsp vanilla extract (pure for best flavor)
• Pinch of salt (enhances all flavors)

Instructions

1. In a large bowl, whisk together flour and salt. Make a well in the center.
2. Add eggs, milk, melted butter, honey, and vanilla into the well. Whisk until smooth. Let batter rest for 30 minutes at room temperature for tender crepes.
3. Heat a non-stick pan over medium heat (350°F). Brush lightly with butter.
4. Pour 1/4 cup batter into the pan, swirling to coat evenly. Cook for 1-2 minutes until edges lift easily.
5. Flip crepe; cook for another 30 seconds until golden. Repeat with remaining batter.
6. Fold crepes into quarters. Serve warm with a drizzle of honey and fresh berries if desired.

Fluffy, with a delicate honey sweetness, these crepes are a dream. Try stacking them high with layers of Greek yogurt and fruit for an extra-healthy twist.

Crepe Suzette with a Twist of Lemon

Ready to flip your breakfast game? This Crepe Suzette with a Twist of Lemon is your ticket to a brunch that’s anything but basic. Bold flavors meet a foolproof method—let’s dive in.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 tbsp granulated sugar (adjust to sweetness preference)
• 1/4 tsp salt (enhances flavor)
• 3/4 cup whole milk (for richness, or substitute with almond milk)
• 1/2 cup water (room temperature)
• 2 large eggs (room temperature blends better)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1 tbsp lemon zest (freshly grated for maximum aroma)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup orange liqueur (like Grand Marnier, for that classic Suzette flair)
• 2 tbsp unsalted butter (for the sauce)
• 1/4 cup granulated sugar (for caramelizing)

Instructions

1. In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
2. Pour milk, water, eggs, and melted butter into the well. Whisk until smooth. Stir in lemon zest. Let batter rest for 30 minutes at room temperature.
3. Heat a non-stick skillet over medium heat. Brush with butter. Pour 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift. Flip; cook for 30 seconds. Repeat.
4. In a clean skillet, melt 2 tbsp butter over medium heat. Add sugar; stir until golden. Carefully add lemon juice and liqueur; simmer for 2 minutes.
5. Fold crepes into quarters. Add to sauce; coat both sides. Serve immediately.

Master the art of brunch with these crepes—crisp edges, tender centers, and a sauce that’s equal parts tangy and sweet. Try stacking them high with a dollop of whipped cream and extra zest for Instagram-worthy appeal.

Chocolate Crepe Suzette with Dark Chocolate Sauce

Zesty and indulgent, this Chocolate Crepe Suzette is your next brunch showstopper. Drizzle with dark chocolate sauce for a decadent twist that’ll have everyone reaching for seconds.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 tbsp cocoa powder (unsweetened for rich flavor)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/8 tsp salt (enhances chocolate flavor)
• 1 1/4 cups whole milk (room temperature blends smoother)
• 2 large eggs (lightly beaten)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1 tsp vanilla extract (pure for best aroma)
• 1/2 cup dark chocolate chips (60% cacao or higher)
• 1/4 cup heavy cream (warmed for silky sauce)

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, and salt until no lumps remain.
2. Gradually pour in milk, eggs, melted butter, and vanilla, whisking continuously to form a smooth batter. Let rest for 15 minutes to hydrate flour.
3. Heat a non-stick skillet over medium heat (350°F). Lightly butter, then pour 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift.
4. Flip crepe; cook for 30 seconds more. Transfer to plate; repeat with remaining batter, stacking crepes with parchment in between.
5. For sauce, melt chocolate chips with heavy cream in a double boiler over simmering water, stirring until glossy (about 3 minutes).
6. Fold crepes into quarters, arrange on plates. Generously drizzle with warm chocolate sauce.

Delightfully tender crepes meet a luxuriously smooth chocolate sauce in this dish. Serve with a dusting of powdered sugar or fresh berries for a vibrant contrast.

Crepe Suzette with Fresh Berries on Top

Hit your brunch game with a French classic turned Insta-star—fluffy crepes, zesty orange sauce, and a berry blast. No fuss, all flavor.

Ingredients

• 1 cup all-purpose flour (sifted for extra fluff)
• 2 large eggs (room temp blends smoother)
• 1 1/4 cups whole milk (sub almond milk for dairy-free)
• 2 tbsp unsalted butter, melted (plus extra for pan)
• 1/4 tsp salt (balances the sweet)
• 1/2 cup fresh orange juice (strained, no pulp)
• 1/4 cup granulated sugar (adjust for sweetness)
• 2 tbsp orange zest (brightens the sauce)
• 1/4 cup Grand Marnier (flambé optional but wow factor)
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions

1. Whisk flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let batter rest 10 mins—key for tender crepes.
2. Heat a non-stick pan over medium. Brush with butter. Pour 1/4 cup batter, swirl to coat. Cook 1-2 mins until edges lift. Flip, cook 30 secs. Repeat.
3. Simmer orange juice, sugar, and zest in a skillet over medium-low until syrupy, 5 mins. Tip: Stir constantly to prevent burning.
4. Fold crepes into quarters. Arrange in sauce. Add Grand Marnier, tilt pan to flambé (or skip and stir).
5. Plate crepes. Spoon sauce over. Top with berries. Serve immediately—sauce thickens as it cools.

Expect silky crepes with a caramelized citrus punch, balanced by juicy berries. Try stacking them high for a shareable centerpiece.

Savory Crepe Suzette with Herbs and Cheese

Bold flavors meet in this Savory Crepe Suzette with Herbs and Cheese—a twist on the classic that’s begging for your brunch table. Layer, fold, and savor the melty, herby goodness.

Ingredients

• 1 cup all-purpose flour (for lighter crepes, swap half with buckwheat flour)
• 1 1/2 cups whole milk (or any milk you prefer)
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated Gruyère cheese (sharp cheddar works too)
• 2 tbsp fresh chives, chopped (dill or parsley are great subs)
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Whisk flour, milk, eggs, melted butter, salt, and pepper in a bowl until smooth. Let rest 10 mins for fluffier crepes.
2. Heat a non-stick pan over medium heat. Brush with butter. Pour 1/4 cup batter, swirl to coat. Cook 2 mins until edges lift.
3. Flip crepe. Sprinkle 2 tbsp cheese, 1 tsp chives, and 1/2 tsp thyme. Cook 1 min until cheese melts. Fold twice. Repeat.
4. In a saucepan, heat cream and olive oil over low heat. Simmer 3 mins until slightly thick. Drizzle over crepes.
5. Garnish with remaining herbs. Serve immediately.

You’ll love the crisp edges giving way to a creamy, cheesy center. Try stacking them high with a fried egg on top for extra decadence.

Crepe Suzette with Cinnamon and Nutmeg

Ready to flip your breakfast game? This Crepe Suzette with a dash of cinnamon and nutmeg is your ticket to a fancy, flambé-free morning.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 eggs (room temperature blends better)
• 1/2 cup milk (whole milk for richness, or any % you prefer)
• 1/2 cup water (sparkling water for extra fluffiness)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1 tbsp sugar (adjust to sweetness preference)
• 1/2 tsp cinnamon (freshly ground packs more punch)
• 1/4 tsp nutmeg (a little goes a long way)
• 1 orange (zested and juiced, for that classic Suzette sauce)
• 2 tbsp Grand Marnier (or any orange liqueur, optional but recommended)

Instructions

1. Whisk flour, eggs, milk, water, melted butter, sugar, cinnamon, and nutmeg in a bowl until smooth. Let batter rest for 30 minutes at room temperature for optimal texture.
2. Heat a non-stick pan over medium heat (350°F). Brush with butter. Pour 1/4 cup batter, swirling to coat pan evenly. Cook for 1-2 minutes until edges lift easily.
3. Flip crepe with a spatula. Cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter, stacking crepes with parchment in between.
4. In the same pan, combine orange juice, zest, and Grand Marnier. Simmer over low heat until slightly reduced, about 2 minutes.
5. Fold crepes into quarters. Gently warm in sauce for 1 minute per side, ensuring they’re coated but not soggy.

Golden, glossy, and gorgeously fragrant, these crepes offer a tender bite with a citrusy-spiced kick. Serve them straight from the pan for a dramatic tableside moment, or top with a scoop of vanilla ice cream for a decadent twist.

Low-Calorie Crepe Suzette with Stevia

Perfect for a guilt-free indulgence, this Low-Calorie Crepe Suzette with Stevia flips the script on classic French desserts. Light, zesty, and utterly delicious—it’s a must-try for anyone watching their sugar intake.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 1 1/4 cups almond milk (or any plant-based milk for variation)
• 2 large eggs (room temperature blends better)
• 1 tbsp stevia (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1 orange (zested and juiced, about 1/4 cup juice)
• 1 tbsp Grand Marnier (optional, for authentic flavor)

Instructions

1. In a large bowl, whisk together flour, almond milk, eggs, stevia, vanilla extract, and melted butter until smooth. Let batter rest for 30 minutes to thicken slightly.
2. Heat a non-stick skillet over medium heat (350°F). Lightly butter the pan, then pour 1/4 cup batter, swirling to coat evenly. Cook for 1-2 minutes until edges lift easily.
3. Flip crepe with a spatula; cook for another 30 seconds. Transfer to a plate; repeat with remaining batter, stacking crepes with parchment in between.
4. In the same skillet, combine orange juice, zest, and Grand Marnier. Simmer over low heat for 2 minutes until slightly reduced. Fold crepes into quarters; add to sauce, warming through for 1 minute.
5. Serve immediately, garnished with extra orange zest. Tip: For a caramelized top, briefly broil on high for 1-2 minutes before serving.

Here’s the deal: these crepes are impossibly light with a bright, citrusy punch. Try serving them with a dollop of Greek yogurt for an extra protein kick.

Crepe Suzette with a Dash of Vanilla Extract

Just when you thought crepes couldn’t get any better, we’re dialing up the drama with a vanilla-kissed Crepe Suzette. This isn’t your grandma’s brunch—unless she’s into flambé.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk for richness, or any % you prefer)
• 1/2 cup water (sparkling water for extra fluffiness)
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1 tbsp granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup orange juice (freshly squeezed for zing)
• 1 tbsp orange zest (brightens the dish)
• 1/4 cup Grand Marnier (or any orange liqueur, for that iconic flambé)

Instructions

1. In a large bowl, whisk together flour, eggs, milk, water, melted butter, sugar, and vanilla extract until smooth. Let batter rest for 30 minutes at room temperature for tender crepes.
2. Heat a non-stick skillet over medium heat (350°F). Brush with butter. Pour 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift, then flip for 30 seconds.
3. Repeat with remaining batter, stacking crepes on a plate. Cover with a towel to keep warm.
4. In the same skillet, simmer orange juice and zest over medium heat until slightly reduced, about 2 minutes. Carefully add Grand Marnier off heat, then return to flame to flambé (tip: tilt pan away to safely ignite).
5. Fold crepes into quarters, nestling into sauce to warm through, about 1 minute per side.

Fluffy, citrusy, and with a hint of vanilla warmth, these crepes are a showstopper. Serve them straight from the pan with a scoop of vanilla ice cream melting into the sauce for an extra indulgent twist.

Crepe Suzette with Caramelized Apples

Transform your breakfast into a fancy brunch with this Crepe Suzette twist. Think caramelized apples hugging delicate crepes, all drenched in a buttery orange sauce.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 eggs (room temperature blends better)
• 1 1/4 cups milk (whole milk for richness)
• 2 tbsp unsalted butter (melted, plus extra for cooking)
• 1/4 tsp salt (enhances flavor)
• 2 apples, peeled and sliced (Granny Smith for tartness)
• 1/4 cup granulated sugar (for caramelizing)
• 1/4 cup orange juice (freshly squeezed for zest)
• 2 tbsp Grand Marnier (or any orange liqueur, optional)
• Zest of 1 orange (brightens the dish)

Instructions

1. Whisk flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let batter rest for 30 minutes to eliminate bubbles.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, swirling to coat thinly. Cook for 2 minutes until edges lift, then flip for 30 seconds. Repeat with remaining batter.
3. In the same skillet, melt 1 tbsp butter over medium heat. Add apples and sugar, cooking for 5 minutes until golden. Tip: Don’t stir too much for perfect caramelization.
4. Add orange juice, Grand Marnier, and zest. Simmer for 2 minutes until slightly thickened. Tip: Flame off alcohol carefully for safety.
5. Fold crepes into quarters and nestle into the sauce. Warm through for 1 minute, spooning sauce over.

Zesty orange cuts through the sweet apples, while the crepes soak up all that glossy sauce. Serve with a dollop of crème fraîche for a cool contrast.

Crepe Suzette with Whipped Cream and Almonds

Unleash your inner chef with this dazzling Crepe Suzette—flambéed to perfection, then topped with fluffy whipped cream and crunchy almonds. It’s a showstopper that’s easier than it looks!

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 2 large eggs (room temperature for better mixing)
• 1 1/4 cups whole milk (or any milk you prefer)
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup orange juice (freshly squeezed is ideal)
• 1 tbsp orange zest (for a bright citrus punch)
• 1/4 cup Grand Marnier (or any orange liqueur)
• 1/2 cup heavy cream (chilled for whipping)
• 1 tbsp powdered sugar (for whipping cream)
• 1/4 cup sliced almonds (toasted for extra crunch)

Instructions

1. Whisk together flour, eggs, milk, melted butter, and vanilla extract in a large bowl until smooth. Let batter rest for 30 minutes at room temperature.
2. Heat a non-stick skillet over medium heat. Brush with butter, pour 1/4 cup batter, swirl to coat. Cook for 2 minutes until edges lift, flip, cook 1 more minute. Repeat.
3. In a clean skillet, combine sugar, orange juice, and zest. Simmer over medium heat until syrupy, about 3 minutes. Add crepes one at a time, folding into quarters.
4. Remove skillet from heat, add Grand Marnier. Carefully ignite with a long lighter to flambé. Let flames die down naturally.
5. Whip heavy cream and powdered sugar to stiff peaks. Serve crepes topped with whipped cream and almonds.

Velvety crepes meet zesty orange syrup and boozy warmth, all balanced by cool whipped cream. Try serving with a drizzle of dark chocolate for a decadent twist.

Crepe Suzette with a Scoop of Vanilla Ice Cream

Perfect for impressing at brunch or treating yourself, this Crepe Suzette with a scoop of vanilla ice cream combines citrusy warmth with cool, creamy contrast.

Ingredients

• 1 cup all-purpose flour (sifted for lighter crepes)
• 2 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk for richness, or any % you prefer)
• 1/2 cup water
• 2 tbsp unsalted butter (melted, plus extra for pan)
• 1/4 tsp salt
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 orange (zested and juiced)
• 2 tbsp Grand Marnier (or any orange liqueur)
• 1 pint vanilla ice cream (for serving)

Instructions

1. Whisk flour, eggs, milk, water, melted butter, and salt in a bowl until smooth. Let batter rest for 30 minutes at room temperature.
2. Heat a non-stick skillet over medium heat. Brush with butter. Pour 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift, then flip for 30 seconds.
3. Repeat with remaining batter, stacking crepes on a plate. Cover to keep warm.
4. In the same skillet, melt 2 tbsp butter over medium heat. Stir in sugar, orange zest, and juice. Simmer for 2 minutes until slightly thickened.
5. Add Grand Marnier. Carefully tilt skillet to flambé, or simmer for 1 minute if avoiding flame.
6. Fold crepes into quarters. Add to skillet, spooning sauce over. Serve immediately with a scoop of vanilla ice cream.

Here, the crepes soak up the vibrant orange sauce, while the ice cream melts into a luxurious contrast. Try garnishing with extra zest for a photo-worthy finish.

Conclusion

Ready to dazzle your taste buds? Our roundup of 18 Delicious Crepe Suzette Recipes offers something for every occasion, from cozy breakfasts to elegant dinners. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos