Crepe Suzette with orange sauce

Crepe Suzette with orange sauce


Classic French dessert crepe Suzette with orange sauce – thin pancakes, soaked in orange syrup. It’s amazingly delicious, and anyone can prepare the dish. Thin pancake batter can be mixed in advance and left in the refrigerator overnight. A recipe with a photo will help you prepare French pancakes – crepes.

Ingredients for the dough:

  • 120 g wheat flour;
  • 300 ml milk;
  • 2 large eggs;
  • 20 g vegetable oil;
  • 15 g powdered sugar;
  • a pinch of salt.

Ingredients for the sauce:

  • 1 large orange;
  • 60 g granulated sugar;
  • 60 g butter;
  • 30 ml cognac.

Step-by-step cooking recipe

Step 1:


Break the eggs into a bowl, add a quarter teaspoon of fine salt and powdered sugar. Whisk the ingredients.

Step 2:


Add wheat flour.

Step 3:


Add vegetable oil and mix.

Step 4:


Add milk in small portions and knead the dough. To speed up the process and get a smooth, lump-free dough, use a blender. Leave the finished dough for 20-30 minutes, meanwhile prepare the orange sauce.

Step 5:


Melt the butter, add sugar. Heat the sauce to a boil.

Step 6:


Squeeze the juice from a whole orange and strain. Rub a thin layer of orange zest on a fine grater.

Step 7:


Add orange juice and zest to the sauce, boil for a few minutes, add cognac, heat again to a boil so that the alcohol evaporates.

Step 8:


Fry thin pancakes (crepes in French) in a greased frying pan. Immediately transfer the fried pancake into the sauce.

Step 9:


Roll up the Suzette crepe into a scarf, pour over the orange sauce and serve immediately. Bon appetit!