Our Signature Crepes Suzette

A classic French dessert made in the BFK way, caramelized sugar and butter with a orange and liquor twist. Make with our Simple Crepes recipe.

Yield: Serves 8

Our Signature Crepes Suzette


  • Crepes
  • 1 large navel orange
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 cup orange liqueur
  • 1 tbsp brandy


  1. Prepare Crepes; there should be about 24 crepes. Set crepes aside.
  2. Using a citrus zester or vegetable peeler, remove coloured portion of peel from orange in long thin strips. Juice orange; there should be about 1/2 cup juice.
  3. . To prepare sauce, combine orange peel, orange juice, butter, sugar, liqueur and brandy in a large frypan. Cook over low heat, stirring until butter is melted and sugar is dissolved.
  4. Working with one crepe at a time, fold crepes into quarters and add to sauce. Turn to coat both sides of crepes with sauce. Space crepes evenly in frypan. Cook until sauce is slightly thickened and crepes are heated through, about 2 minutes. Divide crepes among 8 dessert plates and drizzle with sauce.