Faux crêpes suzette

Total Time
13 min
10 min
3 min
Crêpes Suzette never fails to impress, and it's on the table in mere minutes, no mixing or baking required. Usually flambéed table side in a luxurious, old school flourish, the irresistible dessert is all rich, caramelized sugar and butter, spiked with orange liqueur. Named for the companion of the future King Edward VII of England, the creation is said to have been born of a fortunate culinary mistake, when a young assistant waiter in the Parisian cafe where the couple was dining caught a cordial on fire, having set it dangerously close to the flaming chafing dish in which he was preparing the crêpes. As the story goes, the waiter tasted the unexpected sauce he'd made, and found the flavor so delectable that he dared to serve the dessert anyway. Our version doesn't involve fire, but it's every bit as divine.


Orange juice

½ cup(s)

Unsalted butter

3 Tbsp, cut into 3 pieces

Packed brown sugar

3 Tbsp


1 tsp

Table salt


Orange-flavored liqueur

1 fl oz, (2 tablespoons)

Orange zest

1 Tbsp, grated


8 crepe(s), 6 " diameter, (9-inch) ready-to-use variety (part of a 5-ounce package)

Powdered sugar (confectioner's)



  1. Combine the orange juice, butter, brown sugar, cornstarch, and salt in a medium nonstick skillet and set over medium-high heat. Cook, stirring constantly, until the butter is melted and the mixture bubbles and thickens, about 2 minutes. Reduce the heat to medium. Add the liqueur and orange zest to the skillet and bring to a boil; boil 30 seconds.
  2. Fold each crêpe in quarters and arrange on a platter. Spoon the sauce over and dust with confectioners’ sugar. Serve at once. Yields 2 crêpes and 3 tablespoons sauce per serving.