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Crepes Suzette


20 minutes


30 minutes



Crepes Suzette
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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)
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.

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