Enjoy the mix of tangy oranges and sweet Suzette sauce in our Crêpe with Orange and Suzette Sauce. Thin, soft crêpes wrap up this tasty duo with a burst of contrasting flavors. Whether you choose it for dessert or breakfast, it's a delightful culinary treat.

Bon Appetit! 


For the Crepes:
1/3 cup flour 
1 teaspoon of Grand Marnier
3 whole eggs
6oz of whole milk
3/4 cup of whipping cream
1 & 1/2 tbs of Olive oil
1 Orange for zesting
For the Orange Cream:
7oz of Orange Juice
1 egg-yolk
3 tbs of caster sugar
1.5 tbs of flour
3 tbs of butter cut in pieces

Suzette sauce:
6.5 tbs of Butter
1 cup of Caster sugar
2/3 cups of Orange Juice


1. Prepare the Crepe Batter:
In a Flat Bottom Mixing Bowl, mix the eggs with the flour. Gradually add in the remaining liquid ingredients, stirring until well combined. Finish by grating the orange zest into the batter. Let rest.

2. Reduce 3.5oz of the orange juice. Beat the egg-yolk with the sugar and add the flour. Cook as a custard. Finish by adding the cold butter in pieces and Grand Marnier. Set aside.

3. Heat the Pan:
Make a blond caramel with the sugar. Add the butter. Deglaze with the orange juice. Reduce and keep warm.

4. Cook the Crepes:
Make the crepes by cooking on only one side. Cut out circles with a cookie cutter. In the middle of one of them, put the orange cream on the non-cooked side. Cover with another crepe so that the non-cooked sides of both crepes stick together. Weld them and put them on a buttered tray. Place in the hot oven until cooked. Put onto a plate and finish by adding the warm suzette sauce.


Note: this recipe can be made with clementine as well.

Cookware used in this recipe

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