The Dish | Chef Dorsey’s Crêpes Suzette

I first began making crêpes in high school during my apprenticeship at a charming French restaurant in Berkeley. My passion for crepes blossomed as I delved into Julia Child’s *Mastering the Art of French Cooking*. Now, 30 years later, crêpes remain one of my favorite dishes to prepare for my clients, friends, and family. This season’s local berries are exceptionally sweet, which makes for an even more delightful crêpes suzette. 

Interested in sharing crêpes suzette and other classic French preparations at your next dinner party? Visit Robert Dorsey Catering and Events at for booking information



  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold water
  • 2 tablespoons fresh orange juice
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted butter, melted

Suzette Sauce:

  • 2 cups fresh squeezed orange juice
  • 2 tablespoons grand marnier liqueur
  • 6 tablespoons granulated sugar
  • 2 teaspoons orange zest 
  • 2 tablespoons unsalted butter


  • In a large mixing bowl, combine the flour, salt, and sugar. Whisk together until evenly distributed.
  • In a separate bowl, whisk together the eggs, milk, cold water, and orange juice until well combined.
  • Gradually add the wet ingredients to the dry ingredients, whisking continuously to prevent lumps from forming. Mix until you have a smooth batter. Pass batter through a mesh strainer or chinois to remove any clumps.
  • Pour in the melted butter and whisk until the batter is smooth and well combined.
  • For best results, let the batter rest for at least 30 minutes in the refrigerator. This allows the flour to fully hydrate and the bubbles to settle. Batter can be made a day ahead and stored in an airtight container.
  • Cooking the crêpes:
    • Heat a non-stick skillet or crêpe pan over medium heat. Using a paper towel or pastry brush, lightly grease the pan with melted butter.
    • Using a ladle pour a small amount of batter into the pan and swirl to coat the bottom evenly.
    • Cook for about 45 seconds until the edges start to lift and the bottom is lightly browned, then flip and cook the other side for about 15-20 seconds.
  • Stack cooked crêpes on a plate covered with plastic wrap or clean kitchen towel. Fill crêpes with lightly whipped cream, fresh berries, and top with warm suzette sauce. See instructions below. Crêpes may be stored refrigerated tightly wrapped in plastic. To enjoy reheat  in a pan over low heat for a few seconds 

Suzette Sauce:

  • In a medium saucepan, mix orange juice, Grand Marnier, granulated sugar, and orange zest.
  • Simmer over medium heat, stirring to dissolve the sugar. Reduce heat to medium-low and simmer until the sauce thickens to a syrupy consistency, about 15-20 minutes.
  • Remove from heat and stir in unsalted butter until smooth.
  • Pour the velvety sauce over warm crêpes and enjoy!

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