Crêpes Suzette: French crêpes with limoncello

Crêpes Suzette are a true classic of French pastry—one of those desserts that surprises both for its simplicity and its special charm (and they’re absolutely delicious!). These are ultra-thin crêpes bathed in an irresistible sauce made from butter, sugar, orange juice, and a hint of liqueur, typically Grand Marnier or Cointreau. But what truly makes them unique is that just before serving, they are flambéed, intensifying their citrus aroma and adding a spectacular touch. In this version, we’re using Limoncello, which elevates the citrus notes even further, and I absolutely love it!

This dessert carries that sophisticated air of French cuisine: the moment you flambé and show off your chef skills, you'll always impress... but trust me, they're surprisingly easy to make at home! With quality ingredients and following the step-by-step instructions below, they'll turn out perfectly.

In short, if you're looking for a sweet crêpe recipe with a special twist, don’t miss this version of authentic Crêpes Suzette. You're going to love them!

Mineral B Iron Crêpe Pan by De Buyer

Ingredients

For the crêpe batter:

• 480 g milk
• 250 g flour
• 3 eggs
• 2 pinches of salt
• 30 g light beer
• 20 g melted butter

For the filling:

• 200 ml orange juice
• 50 ml limoncello
• 20 g brown sugar

Preparation

1. Add all the crêpe batter ingredients to a blender and blend until you get a smooth, homogeneous mixture.
2. Pass the batter through a fine mesh sieve to remove any lumps.
3. Let the batter rest at room temperature for 1 hour, allowing the flour to hydrate.
4. Heat the De Buyer iron crêpe pan over high heat. Once hot, cook each crêpe individually at high heat (you can butter the pan before adding each ladle of batter and use a crêpe spatula to flip them).
5. Set aside the finished crêpes stacked on a plate, covered with a cotton cloth.
6. When all the crêpes are ready, melt a knob of butter in the pan and add the brown sugar.
7. Deglaze with 50 ml of orange juice.
8. Fold 3 crêpes into quarters (fold in half and then half again) and place them in the pan.
9. Cook the folded crêpes for 2 minutes on each side in the deglazed sugar mixture.
10. Next, flambé the crêpes with limoncello: carefully pour the limoncello over the crêpes in the pan and, with the extractor fan turned off, carefully ignite the liqueur with a match or lighter. Allow the flames to burn out while gently shaking the pan to infuse the crêpes with the liqueur’s aroma.
11. Once the flames have completely extinguished, your crêpes are ready to serve.
12. Transfer them to a plate and repeat the process with the remaining crêpes.
13. Serve the Crêpes Suzette warm, preferably accompanied by a scoop of vanilla ice cream or lightly whipped cream for an extra delicious touch.

Notes:

• On the Mineral B De Buyer Crêpe Pan product page, you’ll find among the images a video showing how to prepare crêpe batter in the pan. I invite you to watch it here.
• In this recipe, we’ve substituted the traditional liqueur with limoncello for a modern twist and an unmatched citrus touch. For the traditional version, simply substitute limoncello with Cointreau or Grand Marnier.