Crêpes Suzette
A quick, glossy orange sauce to elevate soft, buttery crêpes. Bright, citrusy and silky — ready in minutes and perfect for coating warm crepes for dessert or brunch.
Yield
4
Time
10 minutes
Ingredients
1 tbsp granulated sugar
30 g (2 tbsp) unsalted butter
Juice of 1 large orange (about 3–4 tbsp / 45–60 ml)
1 tsp orange zest
Instructions
Step 1
Have warm crêpes ready (homemade or store-bought). Keep them wrapped or under a towel to stay warm while you make the sauce.
Step 2
In a small to medium nonstick or stainless steel skillet, add the sugar and place over medium heat. Let the sugar melt undisturbed until it liquefies and turns a light amber — swirl the pan occasionally to help it color evenly (about 1–2 minutes). Watch closely to avoid burning.
Step 3
Reduce heat to low. Add the butter (30 g) and stir until fully melted and combined with the caramelized sugar.
Step 4
Carefully pour in the orange juice (juice of 1 large orange) and add the orange zest. The mixture will bubble vigorously — stir until smooth.
Step 5
Simmer gently for 1–2 minutes until the sauce is glossy and slightly thickened. Remove from heat.
Step 6
To serve, fold or stack warm crêpes and spoon the orange sauce over them, or add crêpes to the pan and gently coat both sides in the sauce for 30–60 seconds.
Step 7
Serve immediately while warm, spooning extra sauce on top.
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