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Crepe Suzette

Author
Cookinero 18 Mar 2025
6800
Crepe Suzette

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

Crepe Suzette

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

Crepe Suzette

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

Step 3

Crepe Suzette

Place the finished dough in the refrigerator for 30 minutes.

Step 4

Crepe Suzette

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

Step 5

Crepe Suzette

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

Crepe Suzette

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

Step 7

Crepe Suzette

Add starch to the melted butter and mix until smooth.

Step 8

Crepe Suzette

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

Step 9

Crepe Suzette

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

Step 10

Crepe Suzette

Warm the crepes in batches in the orange sauce.

Step 11

Crepe Suzette

The crepes suzette are ready. Enjoy!

Crepe Suzette - FAQ About Ingredients, Baking Time and Storage

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.
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.
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.
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.
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.
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.
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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