Crepes Suzettes | Midwest Living

Crepes Suzettes

Crepes Suzettes

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  • Makes: 6 servings
  • Yield: 12 crepes
  • Hands On 25 mins

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The classic French dessert is absurdly simple; soak crepes in buttery, boozy, orange-flavor syrup, then serve with whipped cream. Although unflavored Sweet Crepes are traditional in this dish, you could make a delicious orange-chocolate variation by substituting Cocoa Crepes.


  • 12 Sweet Crepes or purchased crepes (see recipe, Basic Crepes with Variations)
  • 3 tablespoons butter
  • 2 teaspoons orange zest
  • 3/4 cup orange juice
  • 1/3 cup granulated sugar
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau or triple sec
  • Unsweetened soft whipped cream


  1. In a large skillet, melt butter over medium-high heat. Add zest, orange juice and sugar. Cook and stir until sugar is dissolved. Bring to boiling. Reduce heat and boil gently about 3 minutes or until reduced and slightly thickened. Remove from heat and stir in liqueur.
  2. Return the skillet to low heat. Add a crepe to the skillet. Using tongs, fold the crepe into quarters. Transfer to dessert plates or a serving platter, allowing excess syrup to run off back into the skillet. Repeat with remaining crepes. Spoon any remaining syrup over crepes. Serve immediately with whipped cream.

Nutrition Facts

(Crepes Suzettes)

Servings Per Recipe 6, Fat, total (g) 23, vit. C (mg) 17, chol. (mg) 121, Thiamin (mg) 0, calcium (mg) 64, vit. A (IU) 855, iron (mg) 1, cal. (kcal) 381, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 58, sat. fat (g) 14, Riboflavin (mg) 0, carb. (g) 38, Niacin (mg) 1, sugar (g) 20, Potassium (mg) 163, pro. (g) 6, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 291

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