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This easy and elegant recipe for the upscale French delicacy, Crepe Suzette is what you need this weekend.

All our life, we have known that breakfast is the most important meal of the day but you will be surprised to know that the same is not true for the French. For them, lunch is the most important meal of the day which is precisely why it is not uncommon in France to spend more than an hour at lunch. Imagine how nice it would be to have an hour-long lunch break at work (sigh)! Anyway, the point here is to clear some misconceptions about French cuisine. One such food item that is often mistaken to be a part of French breakfast is the iconic crepe. The crepes are in fact, reserved for lunch or dinner and often feature as a dessert.

Crepes can be both sweet and savory, but I have a weakness for the sweet ones. Crepes are much like pancakes, but they are much thinner. The basic crepe can be eaten in a variety of ways, with or without  fillings. They are often paired with ice creams and fresh fruits. Whatever maybe the French way of eating them, crepes make a regular appearance on our breakfast table. Orange is one of our favorite fruits, which is why we really like the sweet and tangy Crepe Suzette.


The origin of Crepe Suzette is quite interesting. The story goes that  one day Prince Edward of Wales visited the Café de Paris in Monte Carlo along with some of his guests. Fifteen year old Henri Charpentier, then an assistant waiter, was assigned to serve them. One of the items served was crepes. The crepes were precooked in the kitchen but the dish was completed by simmering them in a sauce made from orange peel, sugar, and a combination of liqueurs in a chaffing dish. Unexpectedly, the alcohol caught fire thus flambéing the sauce and accidentally creating a unique taste.  The prince and his guests were blown away by the taste. When the Prince asked Charpentier what he planned to call this new creation, he said 'Crepes Princess' but Edward, in honor of his guest’s young daughter named it Crepe Suzette, and that is how, a classic was born. Now ain't that interesting?


Crepes Suzette is probably the most famous crepe dish in the world.  In a French restaurant, the Crepe Suzette is often prepared in a chafing dish in full view of the guests.  Suzette is essentially a syrup formed of caramelized sugar, butter, and orange or tangerine juice. The original recipe of Crepe Suzette also consists of Grand Marnier flambéed into the delicious syrup and is usually served warm. The homemade version without the Grand Marnier works equally well, you will not regret trying it.


Are crepes different from pancakes?

Crepes are much thinner and softer than pancakes and usually have delicious fillings to make it a fuller meal.

Are crepes high in carbs?

Carbohydrates are an essential component in your diet as they boost metabolism and provide your body with energy. Crepes are rich in carbohydrates as each 10-inch crepe contains 13 g of this nutrient.

Are crepes fattening?

Honestly, plain crepes are thin and is only 120 to 160 calories, depending on the size. It is the fillings and the sauces that matter most when it comes to keeping crepes healthy.


These crepes are great on their own and don't really need an accompaniment. However, they go extremely well with a scoop of vanilla ice cream. In France, it is often paired with Sauternes, which is a sweet white wine from Bordeaux.


You can prepare crepes largely in advance and store them but the sauce tastes best when freshly prepared.


Yield: 4
Author: The GradChef
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
The iconic French delicacy, sweet and tangy Crepe Suzette at the comfort of your home!


  • 2 raw eggs
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 1 cup fresh orange juice
  • 1 tbsp orange zest
  • 1 tsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 6 tbsp salted butter
  • 2 tbsp sugar
  • salt to taste


  1. In a large bowl whisk together the eggs, milk, all-purpose flour, 1 tsp of sugar, a pinch of salt, and vanilla extract to form a smooth batter.
  2. Melt 1 tbsp butter in a crepe pan or non-stick skillet over medium heat.
  3. Add batter to the pan and swirl to form a circle. Cook for a minute and turn carefully to cook the other side. Remove the crepe and keep on a plate.
  4. Repeat the process for the rest of the batter.
  5. Fold the crepes into small triangles and keep aside.
  6. For the syrup, heat 2 tbsp butter in a pan on low flame. Add the granulated sugar and wait for it to caramelize.
  7. Add the orange zest, lemon juice, and the fresh orange juice.
  8. When the liquid starts to simmer, carefully place the folded crepes in it. Let it cook for a minute. Turn carefully and repeat.
  9. Remove the crepes and arrange them on a plate.
  10. Add some butter to the sauce for glazing and reduce it into syrupy consistency.
  11. Pour the syrup on the crepes.
  12. Serve with a garnish of your choice.


I served it with fresh mint leaves from my garden but Crepe Suzette tastes the best with a scoop of vanilla ice cream. The taste would be sweet and tangy, if you prefer sweeter, add more sugar.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
crepe, french, breakfast, dessert, sweet, tangy, easy
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