Crêpes Suzette

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Escoffier originally made crêpes suzette with tangerine juice and Curaçao and we believe it is still the purest and best version, so at Stars we do the same.


  • cups freshly squeezed tangerine juice
  • teaspoons freshly squeezed lemon juice
  • 3 tablespoons orange Curaçao
  • 3 tablespoons Simple Syrup
  • 12 Crêpes
  • 3 ounces (¾ stick) sweet butter

A 12-inch sauté pan


Heat the tangerine and lemon juices, Curaçao, and simple syrup in a large sauté pan over medium-high heat. Put half the crêpes in the pan and cook for 15 to 30 seconds, until they are warmed through. Remove them from the pan, and keep them warm on a covered plate while you cook the remaining crêpes. Remove the second batch from the pan and place them with the first batch.

Add the butter to the pan and continue to cook the sauce until it begins to thicken.

Put two crêpes, folded into quarters, on each plate. Spoon some warm sauce over the crêpes and serve immediately.