Grand Marnier Crepes (Crepes Suzette Flambé)

Quick Summary: Grand Marnier crepes, also known as crepes Suzette, are thin French crepes served in a warm orange butter sauce and flambéed with Grand Marnier at the table. Make the crepes, simmer the orange sauce, fold the crepes into the pan, then add the liqueur and light it for a quick, showy dessert.

What are Grand Marnier crepes?

Grand Marnier crepes are the classic French dessert better known as crepes Suzette. They are thin crepes served in Suzette butter (beurre Suzette), an orange sauce of caramelized sugar, butter, orange juice, and orange zest, finished with a splash of Grand Marnier that is flambéed at the table.

The dish is often credited to a 14-year-old assistant waiter, Henri Charpentier, who set the crepe sauce alight by accident. Another story names the chef Auguste Escoffier, who is said to have created an orange butter with Curaçao liqueur, without any flambé at all.

Either way, the pairing of orange sauce and orange liqueur is what defines the dish. Grand Marnier is the traditional choice, though Cointreau or curaçao work just as well.

Why you'll love this recipe

• A rich, classic dessert. Thin crepes soak up a warm orange butter sauce for a French treat that feels special.
• Dinner-party drama. Flambé the sauce with Grand Marnier in front of guests to turn dessert into a show.
• Easy to make ahead. Cook the crepes in advance, then make the sauce, flambé, and serve the next day.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: The recipe calls for all-purpose (aka plain) flour.

• Sugar: Use white sugar, granulated, or caster sugar.

• Salt enhances the flavors of crepes.

• Eggs: Use large eggs at room temperature.

• Milk: Use whole or low-fat milk.

• Vanilla extract brings a wonderful flavor to the crepe batter.

• Citrus zest: Use organic lemon and orange to make fresh zest with a citrus zester. To make the orange peel without a citrus peeler, peel the fruit with a vegetable peeler and cut the peel into thin strips.

• Butter: Use unsalted butter with 82% fat content for a delicious caramelized sauce.

• Orange juice: Use freshly homemade or store-bought orange juice, or replace it with tangerine juice if desired.

• Grand Marnier is used to make crêpes Suzette, but you can substitute Curaçao or Cointreau. To make crepes kid-friendly, replace alcohol with the same amount of orange juice. You will surely omit igniting the sauce.

Equipment

You need a few basic tools to make and flambé crepes Suzette:

• crepe pan or nonstick skillet
• large frying pan for the sauce
• citrus zester or vegetable peeler
• whisk and mixing bowl
• ladle
• long-handled lighter or long match

How to make crepes Suzette

Step 1. To make the crepe batter, place flour, sugar, salt, eggs, vanilla extract, lemon and orange zest, Grand Marnier, and melted butter in a large mixing bowl (photo 1) and mix with a hand whisk (photo 2).

Step 2. Add half the milk, then gradually add the remaining milk and water, and mix to a smooth batter (photo 3). Cover the bowl with plastic film and let it rest at room temperature for one hour.

Step 3. Heat a crêpe pan over medium-high heat. Pour the crêpe batter into the pan in a thin layer; no need to grease. Cook one side for about 1 minute (photo 4).

Step 4. Turn it over and cook the other side until lightly browned, about 1 minute (photo 5). Repeat until all the batter has been used.

Step 5. To make the Suzette sauce, melt butter and sugar in a frying pan (opt for a nonstick skillet) over medium-low heat until the sugar begins to caramelize (photo 6).

Step 6. Add orange juice, Grand Marnier (be careful of the splash), and orange peel made with a channel knife or citrus peeler, and bring the sauce to a boil.

Step 7. Fold each crepe twice (or into a triangle) and place 4-6 in the pan with the butter sauce to soak (photo 7). Cook for a few seconds and turn them over (photo 8).

Step 8. To flambé, remove the pan from heat, add some Grand Marnier, and ignite carefully. Strike a long-handled match and bring it to the hot sauce. Flames will appear for a few seconds. When the alcohol burns off, the fire will disappear.

Step 9. Serve two crepes per person, and pour the remaining sauce over them. Serve the crepes with a scoop of vanilla ice cream, if desired. Repeat the serving with the remaining crepes, making the sauce again. Bon appetit!

Expert tips

1. Consult the French crepes recipe for helpful tips and tricks.
2. If you feel uncomfortable making flambéed crepes, omit the procedure of igniting with Grand Marnier.
3. Accompany the dessert with Sauternes, a French sweet wine.
4. Make-ahead option: Make crepes in advance, stack them between layers of parchment paper, wrap them in a plastic film, and refrigerate for up to three days.
5. Flambé safely. Take the pan off the heat before adding the Grand Marnier, use a long lighter, and keep a lid nearby to smother the flame if needed.
6. Warm the sauce first. The alcohol only ignites when the sauce is hot, so make sure it is gently bubbling before you light it.
7. Keep the crepes thin. A thin, lacy crepe soaks up the orange butter sauce better than a thick one, so pour just enough batter to coat the pan and swirl quickly.
8. Use unwaxed oranges. Since the sauce relies on fresh orange zest, choose unwaxed or well-scrubbed oranges for the cleanest citrus flavor.

Recipe variations

• Crepes Suzette without alcohol: Omit alcohol and use orange juice instead.

• Crepes Suzette with berry coulis: Omit the flambé; instead, serve the crepes with berry coulis, fresh strawberries, or cherries.

• Crepes Suzette with brandy: Replace Grand Marnier with your favorite brandy to flambé the crepes.

Storing & freezing

Crepes Suzette are best served and eaten while they are still warm from the pan. Store leftover crepes (not flambéed) in an airtight container in the refrigerator for up to 2 days.

Can you freeze Crepes Suzette? It isn't recommended to freeze the flambéed crepes, since the sauce and reheated crepes lose their texture. You can, however, freeze plain crepes for up to two months.

Stack the cooled crepes between sheets of parchment paper, wrap the stack in plastic film, and place it in a freezer bag. Thaw them in the refrigerator overnight, then make the orange butter sauce fresh and flambé just before serving.

Recipe FAQ

What is the difference between crepes and crepes Suzette?
They use the same crepe batter, but crepes Suzette are served in an orange butter sauce and flambéed with Grand Marnier at the table.

Why is it called crepes Suzette?
The dessert was reportedly created by accident when a young assistant waiter, Henri Charpentier, set the sauce alight while serving the Prince of Wales, the future King Edward VII. The prince asked that it be named after a girl in his party, Suzette.

What liqueur is used to make crepes Suzette?
Grand Marnier is traditional, but you can use Cointreau or curaçao. Some cooks add a splash of cognac for extra depth.

How do you flambé crepes Suzette safely?
Remove the pan from the heat first, pour in the Grand Marnier, then light it with a long-handled lighter or match while standing back. Keep a lid nearby to smother the flame, and never pour liquor straight from the bottle into a lit pan.

What if the sauce does not light?
The sauce needs to be warm for the alcohol vapor to catch. Gently reheat it, tilt the pan slightly toward the flame, and try again. If it still will not light, spoon the warm sauce over the crepes.

Can you make crepes Suzette without alcohol?
Yes. Replace the Grand Marnier with the same amount of orange juice and skip the flambé step. You still get the orange butter sauce and tender crepes.

What do you serve with crepes Suzette?
Serve them warm on their own or with a scoop of vanilla ice cream. A glass of Sauternes, a French sweet wine, pairs well too.

Can you make Grand Marnier crepes ahead of time?
Yes. Cook the crepes up to three days ahead, stack them between parchment, wrap tightly, and refrigerate. You can also prepare the orange butter sauce a day ahead and reheat it gently. For the freshest flavor, fold the crepes into the warm sauce and flambé just before serving.

Can you flambé crepes Suzette at the table?
Yes, and it makes a fun presentation. Warm the sauce and crepes in the pan first, then take the pan off the heat, add the Grand Marnier, and light it with a long lighter at the table. Keep the pan away from anything flammable and have a lid on hand to smother the flame.

How many calories are in crepes Suzette?
One serving of crepes Suzette has about 315 calories.

Love crepes? Try these next!

• Galette Bretonne
• Banana Nutella Crepes
• Beggar's Purses
• French Chocolate Crepes
• Or browse all the crepe recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://www.aveceric.com. It was originally published on February 08, 2018. The recipe has been revised to include improved content and photos.