Flambéed Crêpes in Caramel Orange Butter

Sophie Laurent @sophielaurentOct 2, 2026

12 ingredients

13 steps

Flambéed Crêpes in Caramel Orange Butter, illustrated

What you need

125 g (1 cup) all-purpose flour
1 tbsp sugar, for the batter
1 pinch salt
2 large eggs
300 ml (1 1/4 cups) whole milk
25 g (2 tbsp) unsalted butter, melted, plus extra for the pan
2 oranges, for the zest
200 ml (3/4 cup) orange juice, freshly squeezed
80 g (6 tbsp) sugar, for the sauce
80 g (6 tbsp) cold unsalted butter, diced, for the sauce
60 ml (1/4 cup) orange liqueur
30 ml (2 tbsp) cognac, or brandy

Method

Restated from the original video

1
Whisk the flour, 1 tbsp sugar and the salt in a bowl, then whisk in the eggs.
2
Add the milk gradually, whisking until smooth, then stir in the melted butter. Rest the batter for 30 min.
3
Set a 20 cm crêpe pan over medium heat and brush it with a little melted butter.
4
Pour in about 2 tbsp batter and swirl it thinly over the base. Cook until golden underneath, about 1 min, then turn and cook 20-30 seconds more.
5
Repeat to make 12 thin crêpes, stacking them on a plate, then fold each one into quarters.
6
Finely grate the zest of the oranges.
7
Scatter the sauce sugar over a wide frying pan and set it over medium heat. Shake the pan until the sugar melts and turns light golden, 3-4 min.
8
Add the diced butter and swirl until it melts into the caramel, about 1 min.
9
Pour in the orange juice and add the zest. Simmer, stirring until any hard bits of caramel dissolve, until the sauce turns syrupy and reduces by about a third, 4-5 min.
10
Stir in the orange liqueur.
11
Lay the folded crêpes in the pan, overlapping, and baste them with the sauce until glossy and warmed through, 1-2 min.
12
Take the pan off the heat and add the cognac. Standing well back, light it with a long match and let the flames die out on their own.
13
Serve at once, two or three crêpes per plate with the sauce spooned over.

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About crepes suzette

Thin crepes folded into quarters and warmed in a sauce of butter, orange juice, and orange liqueur, sometimes flambeed with more liqueur right before serving. The sauce soaks into the folded crepes.

What cooks argue about

Flambeing is the technical fight, since igniting the liqueur adds a caramelized note but risks flare-ups, and some cooks skip the flame and just reduce the sauce on the stove instead.

What usually goes in