Crepe Suzette (No alcohol Orange Butter Crepe)

Indulge in the timeless elegance of French cuisine with this classic Crepe Suzette. Named after a young Frenchwoman, Suzette, who allegedly first tasted this delectable treat. Legend has it that the dish came to be when Suzette’s pancakes accidentally caught fire, and someone doused them with a concoction of citrus and liqueur, resulting in the beloved Crepe Suzette we know today.

crepes Suzette
crepes Suzette

This is a No Alcohol Added Recipe.

Some may debate whether this is a true Crepe Suzette without rum or liqueur, and they’re right. I enjoy citrus sauce but we do not have alcohol at home (except for the vanilla extract). Many likely face this and crave tasty crepes, so I developed this recipe.

orange crepe ingredients
orange crepe ingredients

Make ahead.

You can prepare plain crepes ahead and refrigerate for up to 2 days as part of meal prep. When ready to enjoy sweet crepes like this orange butter flavor, whip up the orange sauce, which takes less than 10 minutes. This simple step allows you to effortlessly create an impressive brunch!

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If you prefer higher protein and lower carb brunch, make sure to try my sheet pan Zucchini Eggs Baked and Sheet Pan Sausage. In Thailand, we adapt this French cuisine into savory crepe which I will share with you in the near future.

orange butter crepe steps
orange butter crepe steps
crepes Suzette

Crepe Suzette (No alcohol Orange Butter Crepe)

Mary Thatcher
Named after a young Frenchwoman, Suzette, who allegedly first tasted this delectable treat. Legend has it that the dish came to be when Suzette's pancakes accidentally caught fire, and someone doused them with a concoction of citrus and liqueur, resulting in the beloved Crepe Suzette we know today.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, brunch, Dessert
Cuisine American, French
Servings 8 crepe
Calories 244 kcal

Equipment

Ingredients
  

For Crepe Batter
  • cup milk whole or 2 percent
  • 2 eggs
  • 2 tbsp sugar
  • 2 tbsp butter
  • ¼ tsp salt
  • ¼ tsp vanilla optional
  • 1 cup flour
For Orange Butter
  • cup sugar
  • cup butter
  • ¾ cup orange juice fresh
  • 1 tbsp lemon juice fresh
  • 2 tsp orange zest

Instructions
 

Make and Cook the Crepe Batter
  • Add milk, sugar, egg, softened butter, salt, vanilla, and flour to the blender. Blend until smooth for about 1 minute. Rest the batter for about 5 minutes. Meanwhile, prepare orange and lemon juice.
  • Heat the skillet over medium heat and brush it with butter. Pour about 2 – 3 tablespoons of batter onto the skillet and tilt it to spread the batter thinly. Cook the crepe for about 30 seconds on each side or until the edges curl up and start to brown. Arrange the crepes on a serving plates.
Make the Orange Butter Sauce.
  • Heat a saucepan over medium heat, then add sugar, butter, fresh orange and lemon juice, followed by orange zest. Stir continuously until the sauce thickens. If your orange juice includes pulp, it should thicken and reduce within 5 minutes. If using juice without pulp, it may take about 10 minutes.
Serve
  • Drizzle the orange butter sauce over the crepes or dip each crepe individually to ensure saturation with the sauce. Then, enjoy!

Nutrition

Serving: 2crepeCalories: 244kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 73mgSodium: 187mgPotassium: 142mgFiber: 1gSugar: 15gVitamin A: 494IUVitamin C: 13mgCalcium: 62mgIron: 1mg
Keyword crepe, crepe suzette, orange crepe
Tried this recipe?Let us know how it was!

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