Bring a touch of French elegance into your kitchen with classic Crêpes Suzette, made simply and beautifully at home. These delicate, golden crêpes are finished with a rich orange butter sauce that balances sweetness with a gentle citrus sharpness, making them perfect for breakfast, dessert, or a relaxed weekend treat.
Crêpes Suzette are traditionally served flambéed, with butter, sugar, orange zest, and liqueur creating a glossy, aromatic sauce. Cooking the crêpes in cast iron helps achieve even browning and a lightly crisp edge while keeping the centre soft and tender. If you enjoy cooking recipes that rely on consistent heat and stovetop control, you can explore our selection of skillets suited to delicate cooking and even heat performance in New Zealand kitchens to find cookware that supports this style of cooking.
Ingredients
Orange Butter
- 5 tablespoons unsalted butter, softened
- 5 tablespoons sugar, divided
- 2 teaspoons orange zest
Crêpes
- 2 large eggs
- 1 cup whole milk
- ¾ cup all-purpose flour
- 4 tablespoons melted butter, divided
- 1 tablespoon sugar
- ½ teaspoon salt
Method
Crêpes
- Whisk together eggs, milk, flour, sugar, salt, and two tablespoons of melted butter until smooth.
- Heat a large cast iron skillet over medium heat for several minutes, then lightly brush with melted butter.
- Pour a small amount of batter into the pan, swirling gently to coat the base evenly.
- Cook for 1–2 minutes until lightly golden, flip, and cook for a further minute. Transfer to a plate and repeat until all batter is used.
Orange Butter Sauce
- Combine butter, orange zest, orange juice, and four tablespoons of sugar until well mixed.
- Place a small amount of orange butter inside each crêpe, fold into quarters, and return to the skillet.
- Sprinkle with remaining sugar and gently heat until the sauce begins to caramelise.
- Warm the liqueur separately, remove from heat, and carefully pour over the crêpes before serving.
