Crepes Suzette

I have very fond memories connected to this recipe.

The very first time I tried this dish was in Greece. I was working in a hotel and one day at the end of the season there were almost no guests and our chef, during his free time made us these crepes. Nothing can compare to the taste of fresh and juicy Greek oranges…mmm..

By the way, below you can find the recipe of crepes that I am using for many years now, and which I perfected to the maximum. The crepes come out very thin and not oily, so take a note of it!


For the crepes:

  • 140 g flour
  • 200 ml milk
  • 50 ml water
  • 50 ml sparkling water
  • 2 eggs
  • 25 g melted butter
  • ½ pack vanilla sugar (approx. 5 g)
  • pinch of salt

For the sauce:

  • 100 g butter
  • 80 g sugar
  • 200 ml orange juice
  • 1 orange (peeled slices)
  • ½ orange zest
  • 30 ml orange liqueur (Cointreau) 

To serve: vanilla ice cream


  1. For the crepes: mix the liquids (milk, water, eggs) in a bowl.
  2. Add a pinch of salt and vanilla sugar to the flour. Gradually add the flour to the liquid mixture. At the end, add the melted butter. Let the butter rest at room temperature for 20 minutes.
  3. Fry the crepes on a dry pan on medium heat from both sides until light brown.
  4. For the sauce: Put the sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it caramelizes. Add the butter, mix, and add the orange slices, zest, and juice. Simmer for few minutes until the sauce reduces slightly. Put the crepes into the sauce, make a triangular shape.
  5. If you are comfortable with flambe, you may proceed and pour orange liqueur into the pan and light up the mixture of hot sauce an alcohol. Though it is very satisfying to watch and the evaporated alcohol does add to the taste, please be aware of the open flame in the kitchen and your surroundings!!!
  6. Serve with a scoop of vanilla ice cream.

5 thoughts on “Crepes Suzette

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