Crepe Suzette

Name: Crepe Suzette
Total time: 2 h
Yield: 14
Cuisine: French
Ingredients: Chicken egg - 180 g; Milk - 250 g; Salt - 1.75 g; Vegetable oil - 50 g; Wheat flour for baking - 100 g; Powdered sugar - 50 g; Sugar - 100 g; Orange - 250 g; Butter - 100 g; Potato starch - 9 g

Cookinero 18 Mar 2025

5750

All lovers of French desserts know crepe suzette - pancakes in orange sauce. This dish will appeal not only to connoisseurs of exquisite dishes, but also to those who love simple Russian pancakes.

How to cook Crepe Suzette

Step 1

Separate the yolks from the whites and place them in a tall container. Add milk, salt and powdered sugar to the yolks. Beat everything until smooth.

Step 2

Add flour, beat until smooth, so that the dough is lump-free.

Step 3

Place the finished dough in the refrigerator for 30 minutes.

Step 4

While the dough is cooling in the refrigerator, wash the oranges, remove the zest and squeeze out the juice.

Step 5

Take the pancake batter out of the refrigerator and stir. Place the pancake pan on medium heat and grease with vegetable oil. Fry the pancakes until golden brown.

Step 6

To prepare the sauce, melt the butter in a preheated frying pan.

Step 7

Add starch to the melted butter and mix until smooth.

Step 8

Pour orange juice into the sauce, add sugar. Stir constantly and bring to a boil.

Step 9

Add the grated orange zest. Cook the sauce, stirring constantly, until it reaches the consistency of syrup, about 5 minutes.

Step 10

Warm the crepes in batches in the orange sauce.

Step 11

The crepes suzette are ready. Enjoy!

Crepe Suzette - FAQ About Ingredients, Baking Time and Storage

Can I substitute all-purpose flour with a gluten-free alternative in this Crepe Suzette recipe?

Yes, you can replace all-purpose flour with a gluten-free flour blend (1:1 ratio works best). Just ensure the blend contains xanthan gum or add 1/4 tsp per cup of flour to mimic gluten’s binding properties for the crepes.

How long can I store leftover Crepe Suzette, and what’s the best way to reheat them?

Store crepes (without sauce) in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave (20-second intervals) or in a pan with a splash of sauce. Freeze unfilled crepes for up to 2 months—separate layers with parchment paper to avoid sticking.

Is there a dairy-free alternative for the milk and butter in this recipe?

Use unsweetened almond or oat milk for the crepes, and coconut oil or vegan butter for both the crepes and sauce. Ensure vegan butter has a high fat content (80%+) for optimal texture in the orange sauce.

Can I make the crepe batter ahead of time, and how long will it keep?

Yes! The batter lasts refrigerated for up to 24 hours. Stir well before using, as it may separate. For best results, let it sit at room temperature for 10 minutes before cooking for even consistency.

What’s a low-sugar option for the orange sauce without compromising flavor?

Replace sugar with a natural sweetener like monk fruit or erythritol (1:1 ratio), or reduce sugar by half and add a pinch of cinnamon to enhance the oranges’ natural sweetness without overpowering.

How can I adjust the recipe if I don’t have fresh oranges for zest and juice?

Use 100% store-bought orange juice (no pulp) and 1/2 tsp dried orange zest per orange. Avoid orange extract—it’s too strong. For depth, add a splash of fresh lemon juice (1 tsp) to brighten the flavor.

What’s the best way to serve Crepe Suzette for a crowd?

Keep warmed crepes stacked in a low oven (200°F) covered with foil. Pour sauce over just before serving, or set up a flambé station (with warmed brandy) for a dramatic tableside presentation.

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