Crepes with Orange Butter Syrup (Crêpes Suzette)
If you like Crepes, try this extraordinary "orange butter" syrup, or sauce, made with browned butter, caramelized sugar, freshly-squeezed orange or tangerine juice, zest and orange-flavored liqueur (optional). Crêpes Suzette is a French classic and a lovely way to use oranges or tangerines!
I made these when I learned about Candlemas (Chandeleur in French).
What is la Chandeleur (Candlemas)?
This Catholic holiday tradition occurs 40 days after Christmas🎄 and is traditionally the last holiday of the Nativity cycle.
🕯️ Churches light candles to repel evil, hence "Candlemas."
💰 In addition, winter seed time begins, and the excess flour was used to make crêpes, a symbol of prosperity (excess) for the coming year!
☀️ The round shape and golden color remind people of the sun's return after a long winter.
What are Crepes Suzette?
As is common with these fascinating, unlikely flavor combinations, the story behind how it was created is in dispute. Wikipedia tells us that one story is an assistant waiter created it for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful girl named Suzette.
However, there are other reasonable origin stories for this delicious medley of flavors. Regardless, I am sure you'll be pleased with the result once you make these!
What do I need to make these Crepes with Orange Butter Syrup?
Simple ingredients. If you've made crepes before, it should be the same or similar. You can use your own crepe recipe, or follow along.
For the Crepes I use:
- All-Purpose Flour
- Milk
- Eggs
- Vanilla
- Melted Butter
- Salt
I throw everything in a small blender and I let the batter rest.
For the Orange Butter Syrup, I use:
- Butter
- Sugar
- Oranges/Tangerines (juice and zest)
Tips for a Successful Crêpes Suzette
- Make sure your pan is hot enough (feel the warmth on your hand when you hover it over the pan)
- Make sure you butter your pan well
- The first crepe is often the test crepe :)
- You do NOT need the alcohol! If you don't want to use it because of children or religious reasons, leave it out! It tastes lovely without it.
- You're going to want to make this orange butter syrup with so much more than just Crepes Suzette.
Small Batch Crêpes Suzette Recipe
This recipe uses just two eggs for about 9-10 crepes. For my husband and I, that's two servings, without additional sides. If you have other sides or toppings, this recipe could be enough for 3-4 people.
Flambéing - SAFETY FIRST!
It is common to enjoy Crêpes Suzette flambéed (flamed). This is lighting the sauce with a lighter or flame after adding the alcohol. It is not necessary, but if you want to do it, please be cautious!
Here is a guide on how to flambe safely: https://www.bonappetit.com/story/flambe-guide
If you like Crepes, try this extraordinary "orange butter" sauce, made with browned butter, caramelized sugar, freshly-squeezed orange or tangerine juice, zest and orange-flavored liqueur (optional). Crêpes Suzette is a French classic and a lovely way to use oranges or tangerines!
This recipe yields between 9-10 crepes using a 10-inch / 25-cm pan. Can serve 2-3 people without additional sides. Multiply for more servings.
- 150 g All-Purpose Flour
- 300 ml Milk
- 2 Eggs
- 2 tbsp Butter (Melted)
- 1/2 tbsp Vanilla Extract/Paste (Optional)
- 1/8 tsp Salt
- 40 g Butter
- 20 g Sugar (Can add up to 30 grams for more sweetness, also depending on your oranges/tangerines)
- 100 ml Freshly-Squeezed Oranges or Tangerines
- Zest or Orange or Tangerine
- 20 ml Orange-flavored liqueur (Grand Marnier, triple sec or orange Curaçao liqueur, optional)
- Mix all of the crepe ingredients in a blender and blend until smooth.
You can even use a smaller smoothie blender.
- If time allows, allow the batter to rest for an hour in the fridge, covered.
You can even make the batter overnight.
- Heat skillet or crepe pan on medium heat for about 1-2 minutes.
You should feel the warmth on your hand if you hold your hand over the pan.
- Brush the pan with melted butter. Pour or ladle batter at the 6 o'clock position on your pan, and quickly swirl the pan to cover the surface.
I use about 3 tablespoons of batter for my 10-inch pan. For crispy edges, keep the overflow of batter in the center as you swirl.
- Cook for about 1 - 1.5 minutes. The edges should begin to curl slightly. Flip over and cook for another 30 seconds to 1 minute.
- In the pan, or on a separate plate, fold the crepe in half, and then half again, to form a folded triangle.
- Continue to cook the crepes, stacking them on a plate to keep them warm.
- In a separate pan, or the same pan as the crepes, once finished, melt the butter with the sugar on medium heat.
- Cook the butter until it begins to brown slightly.
The sugar may not dissolve completely or seem separated (crystallized) - that's OK. Once the juice is added, it will all combine.
- Carefully add the orange or tangerine juice and zest (it may splutter). Whisk everything together.
- Bring to a simmer and cook on low to medium heat for a few minutes until slightly thickened and silky.
If you want a thicker sauce, cook it a longer. It will eventually become more of a loose syrup. This is also good!
- If using alcohol, add it now. You can also flambe it, if desired.
Please see this guide on how to flambe safely: https://www.bonappetit.com/story/flambe-guide
- You can add your folded crepes directly to the pan with the Orange Butter Sauce, and serve family-style. Or, you can simply pour the sauce over individual portions of crepes.
TIPS for successful Crepes:
- Make sure your pan is hot enough (feel the warmth on your hand when you hover it over the pan)
- Make sure you butter your pan well
- The first crepe is often the test crepe :)
TIPS for the Orange Butter Sauce
- You can add all of the sauce ingredients (minus the alcohol) at once and simmer for about 10-15 minutes - it will still be amazing, just not with the stronger brown butter flavor
- The sugar may not dissolve fully in the butter as you brown and caramelize them - that's OK! When you add the orange or tangerine juice, it all magically comes together.
- You do NOT need the alcohol! If you don't want to use it because of children or religious reasons, leave it out! It tastes lovely without it.
- Keep the syrup warm, or warm it again if using later.
- Please see this guide on how to flambe safely: https://www.bonappetit.com/story/flambe-guide
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3