Crêpes Suzette

Crepes Suzette on white plate over wooden background


1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (Grand Marnier)
1 tablespoon butter
Vanilla ice cream, if desired
8 cooked crêpes (see recipe here)


Place orange juice in a large skillet over high heat and bring to a boil. Add the sugar and zest, reduce heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced and thickened, about 5 minutes. Remove from heat and add the orange liqueur and whisk in butter, until melted.

Working in batches, gently place a crêpe into the pan holding the orange sauce. Leave for 1 minute to absorb some sauce. Using a narrow spatula, remove the crêpe to a warm platter. Repeat with remaining crêpes. Fold the crêpes into quarters. Spoon on some of the orange sauce. Serve 2 crêpes per person. Top with vanilla ice cream, if desired and serve immediately.

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