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Crepes Suzette
Crepes Suzette

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Crepes Suzette

Preparation 20 minutes
Cooking time 30 minutes
Servings 4



  • 500 ml (2 cups) all-purpose flour
  • 60 ml (1/4 cup) sugar
  • 2 ml (1/2 tsp) salt
  • 2 eggs
  • 500 ml (2 cups) whole milk
  • 30 ml (2 tbsp) butter, melted
  • 5 ml (1 tsp) vanilla extract
  • 15 ml (1 tbsp) vegetable oil
  • 30 ml (2 tbsp) Grand Marnier or Cointreau
  • Zest of 1 orange


  • 125 ml (1/2 cup) butter
  • 125 ml (1/2 cup) sugar
  • Juice of 4 oranges (about 250 ml [1 cup] of juice)
  • 60 ml (1/4 cup) Grand Marnier or Cointreau


  1. In a saucepan, melt the butter over medium heat.
  2. Add the sugar and cook for about 2 minutes, stirring frequently.
  3. Add the orange juice and liqueur.
  4. Reduce for about 15 minutes, until syrupy.
  5. Set aside.
  6. In a large bowl, mix together the flour, sugar and salt.
  7. Make a well in the centre and add the eggs.
  8. With a whisk, combine the eggs with the flour. Add 1/3 of the milk and stir vigorously until well combined with no lumps remaining.
  9. Gradually add the rest of the milk while stirring constantly.
  10. Add the melted butter and vanilla extract.
  11. Stir and set aside.
  12. In a skillet, heat a few drops of oil over medium-high heat. (You may oil the skillet, rubbing with a cloth or paper towel moistened with oil.)
  13. Once the skillet is hot, pour a small quantity of batter into the skillet.
  14. Tilt the skillet to evenly coat the bottom to obtain a thin crepe.
  15. Cook for about 45 seconds.
  16. With a spatula, flip and cook for about 45 seconds.
  17. Remove to a plate.
  18. Repeat until you have cooked 12 crepes.
  19. Fold the crepes in 4.
  20. In a large skillet, heat half of the syrup over medium heat.
  21. When the syrup starts to boil, heat 6 crepes for about 1 minute, turning them over 2 or 3 times. Pour in 15 ml (1 tbsp) of orange liqueur and flambé.
  22. Place 3 crepes on each plate.
  23. Top with the hot syrup and garnish with orange zest.
  24. Repeat the same steps for the remaining 6 crepes.
  25. Serve immediately.
Availability in stores