Quick Recipe Version (TL;DR)

Yield: 4 servings (8 crêpes; 2 per serving)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes (includes 30-minute batter rest)

Quick Ingredients

1 cup (125 g) all-purpose flour
2 tbsp (25 g) granulated sugar
1/4 tsp fine salt
2 large eggs
1 1/4 cups (300 ml) whole milk
1/2 cup (120 ml) water
2 tbsp (28 g) unsalted butter, melted (plus more for pan)
1 tsp vanilla extract (optional)
1 tsp finely grated orange zest (for batter)
1/2 cup (113 g) unsalted butter (for sauce)
1/3 cup (67 g) granulated sugar (for sauce)
2 tbsp finely grated orange zest (for sauce)
3/4 cup (180 ml) fresh orange juice
1 tbsp fresh lemon juice
Pinch of salt
2 oranges, segmented (for serving)

Do This

1) Whisk flour, sugar, and salt; whisk in eggs, milk, water, melted butter, vanilla, and 1 tsp orange zest until smooth.
2) Rest batter 30 minutes (room temperature) for tender, paper-thin crêpes.
3) Cook 8 crêpes in a lightly buttered 8–10 inch nonstick skillet over medium heat, using about 1/4 cup batter each.
4) Fold each crêpe into quarters and set aside.
5) Simmer sauce: melt 1/2 cup butter with 1/3 cup sugar and 2 tbsp zest; add orange juice, lemon juice, and a pinch of salt; simmer 3–5 minutes.
6) Add folded crêpes to sauce, turning gently to coat and warm 1–2 minutes.
7) Serve immediately with extra orange segments and plenty of glossy orange-butter sauce.

Why You’ll Love This Recipe

Feels like a special-occasion dessert, but it’s very doable in a home kitchen.
Paper-thin crêpes stay tender and light, not heavy like pancakes.
The buttery orange-citrus sauce is bright, glossy, and intensely fragrant from fresh zest.
Orange segments add freshness and a little pop of texture with every bite.

Grocery List

Produce: 5–6 medium oranges (you’ll need zest, juice, and segments), 1 lemon
Dairy: Whole milk, unsalted butter, eggs
Pantry: All-purpose flour, granulated sugar, fine salt, vanilla extract (optional)

Full Ingredients

Crêpe Batter

1 cup (125 g) all-purpose flour
2 tbsp (25 g) granulated sugar
1/4 tsp fine salt
2 large eggs (about 100 g without shells)
1 1/4 cups (300 ml) whole milk
1/2 cup (120 ml) water
2 tbsp (28 g) unsalted butter, melted and cooled slightly
1 tsp vanilla extract (optional)
1 tsp finely grated orange zest (from 1 orange)

Orange-Citrus Suzette Sauce

1/2 cup (113 g) unsalted butter
1/3 cup (67 g) granulated sugar
2 tbsp finely grated orange zest (from 2 oranges)
3/4 cup (180 ml) fresh orange juice (from about 3 oranges)
1 tbsp (15 ml) fresh lemon juice
Pinch of fine salt

To Finish and Serve

2 oranges, segmented (supremes) or peeled and cut into bite-size pieces
Optional: extra orange zest for sprinkling at the end

Step-by-Step Instructions

Step 1: Zest, juice, and prep the oranges

Before you start mixing, zest your oranges first (it’s much easier while they’re still whole). Measure out 1 tsp zest for the batter and 2 tbsp zest for the sauce.

Juice enough oranges to get 3/4 cup (180 ml) fresh orange juice. Then segment 2 oranges for serving: cut off the top and bottom, stand the orange upright, slice away the peel and white pith, then cut between the membranes to release clean segments. Set segments aside.

Step 2: Make a smooth crêpe batter

In a medium bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until you have a thick, smooth paste (this helps prevent lumps).

Gradually whisk in the milk and water until the batter is thin and pourable. Whisk in the melted butter, vanilla (if using), and the 1 tsp orange zest.

If you see lumps, you can strain the batter through a fine-mesh sieve into another bowl.

Step 3: Rest the batter for tender, paper-thin crêpes

Let the batter rest for 30 minutes at room temperature. This relaxes the gluten and hydrates the flour, which makes crêpes softer and less likely to tear.

If your kitchen is very warm, you can rest the batter in the refrigerator. If chilled, let it sit out for 10 minutes before cooking so it spreads easily.

Step 4: Cook the crêpes (8 total)

Heat an 8–10 inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (use a small pat of butter and wipe excess with a paper towel; too much butter can make crêpes spotty).

Pour in about 1/4 cup (60 ml) batter and immediately swirl the pan to coat the bottom in a thin, even layer. Cook for 45–60 seconds, until the edges look dry and lightly golden.

Flip and cook the second side for 15–25 seconds. Slide onto a plate. Repeat to make 8 crêpes, lightly buttering the pan as needed. Stack crêpes as you go (they won’t stick much because of the butter in the batter).

Step 5: Fold the crêpes into quarters

Working with one crêpe at a time, fold it in half, then fold in half again to make a neat triangle (a quarter-fold). Set aside on a plate.

This classic fold gives you delicate layers that soak up the sauce without falling apart.

Step 6: Cook the orange-butter Suzette sauce

In a large skillet (a 12-inch skillet is ideal), melt the 1/2 cup butter over medium heat. Add the 1/3 cup sugar and 2 tbsp orange zest. Cook for 1–2 minutes, stirring, until the sugar looks mostly dissolved and the mixture smells intensely citrusy.

Carefully pour in the orange juice, lemon juice, and add a pinch of salt. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce looks glossy and slightly thickened (it should lightly coat the back of a spoon).

Step 7: Bathe the crêpes in sauce and serve with orange segments

Reduce heat to low. Add the folded crêpes to the skillet in a single layer if possible (work in batches if your pan is smaller). Spoon sauce over the tops and gently turn the crêpes to coat both sides. Warm in the sauce for 1–2 minutes total.

Add the orange segments to the pan just long enough to warm them through, about 30 seconds (you want them bright and fresh, not breaking down).

Serve immediately: place 2 crêpes on each plate, spoon plenty of sauce over top, and scatter with orange segments. If you like, finish with a pinch of extra orange zest.

Pro Tips

Use fresh zest, not just juice: Zest holds the orange oils that make the sauce taste like real oranges instead of just sweet citrus.
Keep crêpes thin: If the batter feels too thick to swirl quickly, whisk in 1–2 tbsp water until it moves like light cream.
Control the heat: If your crêpes brown too fast, lower to medium-low. A gentle, steady heat gives the most even color.
Don’t over-reduce the sauce: It should be glossy and pourable. If it thickens too much, whisk in 1–2 tbsp orange juice to loosen.
Warm segments briefly: Add orange segments at the end so they stay bright and intact.

Variations

Classic restaurant-style (optional alcohol): Off the heat, stir 2 tbsp (30 ml) Grand Marnier or Cointreau into the finished sauce, then warm gently for 30 seconds before adding the crêpes.
Mandarin twist: Swap the oranges for mandarins/clementines (zest and juice). Reduce juice to 2/3 cup (160 ml) since mandarins can be sweeter and less acidic; keep the lemon juice.
Vanilla-orange cream finish: Serve with a spoonful of lightly sweetened whipped cream (about 1 tsp sugar per 1/2 cup cream), on the side or on top.

Storage & Make-Ahead

Make ahead crêpes: Cook crêpes, cool completely, then stack with parchment between them. Wrap well and refrigerate for up to 3 days. Rewarm briefly in a dry skillet over medium-low heat for 10–15 seconds per side or warm directly in the finished sauce.

Make ahead sauce: The orange-butter sauce can be made up to 3 days ahead and refrigerated. Reheat gently over low heat, whisking, until smooth and glossy (do not boil hard or the butter may separate).

Freezing: Freeze crêpes (with parchment between) for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce is best fresh; freezing is not recommended.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 8 g protein, 58 g carbohydrates, 30 g fat, 18 g saturated fat, 30 g sugar, 2 g fiber, 220 mg sodium.

Crêpes Suzette With Buttery Orange Citrus Sauce