Delicate, dramatic and just a little bit indulgent, this Crepe Suzette recipe brings classic French bistro vibes right to your kitchen. Paper-thin crepes are folded into elegant quarters, then bathed in a glossy orange butter sauce infused with bright citrus zest and a splash of Grand Marnier and Cognac. The finishing touch? A quick flambé that caramelizes the sauce and delivers that unmistakable tableside flair. Whether you’re serving it for a special brunch or ending a dinner party on a high note, this timeless dessert feels equal parts showstopper and celebration.
Crepes Suzette With Orange Drizzle
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