The scent of butter sizzling in a hot pan. The gentle swirl of batter, spreading thin and delicate. The unmistakable crackle as Grand Marnier meets the flame, sending a fiery dance across the pan.

Every February 2nd, the French celebrate La Chandeleur (Candlemas) – a traditional holiday marking the midpoint between winter and spring. While its religious roots run deep, today it's better known as "Crêpe Day," when families and friends gather to make these delicate French pancakes. The tradition says that successfully flipping a crêpe while holding a coin in your other hand will bring prosperity for the year ahead!

This celebration has always held a special place in my heart. It takes me back to my student days in France—those simple yet cherished moments when my friends and I would gather in tiny kitchens, flipping crêpes, laughing over our failed attempts, and toasting with glasses of crisp apple cider.

This year, I decided to honor the tradition with a classic: Crêpe Suzette à l'Orange—a decadent, citrusy delight that tastes like pure indulgence. The golden crêpes soak up the buttery orange sauce, kissed with a touch of Grand Marnier, and every bite feels like a celebration.

When I shared my Chandeleur feast on Instagram, the response was overwhelming—so many of you wanted the recipe! So, even though the holiday has passed, I'm sharing it here so you can enjoy this delicious treat any time of the year.

The Art of Perfect Crêpes: Tips Before You Begin

Before we dive into the recipe, here are some essential tips for crêpe success:

Let your batter rest! This allows the flour to fully hydrate and gluten to relax, resulting in tender crêpes
Your batter should be the consistency of heavy cream – if it's too thick, add milk a tablespoon at a time
The first crêpe is often a "test run" – don't get discouraged if it's not perfect
Keep your pan at medium heat – too hot and the crêpes will burn before they set

Crêpe Suzette à l'Orange Recipe

The Crêpe Batter

Ingredients:

135 g all-purpose flour
2 small eggs (or 1 works just fine!)
330 ml milk (whole or semi-skimmed)
20 g melted butter (plus extra for the pan)
1 pinch of salt
1 tsp sugar (optional, for sweet crêpes)

Instructions:

In a mixing bowl, combine the flour, salt, and sugar (if using). In another bowl, beat the eggs, then gradually whisk them into the flour mixture.
Slowly pour in the milk while whisking continuously to avoid lumps. Stir in the melted butter. The batter should be smooth and the consistency of heavy cream.
Let the batter rest for 20–30 minutes at room temperature (or up to overnight in the refrigerator).
Heat a non-stick frying pan over medium heat, lightly grease with butter, and pour in a ladleful of batter, swirling to coat the pan.
Cook for about 1–2 minutes until the edges lift slightly and tiny bubbles form on the surface, then flip and cook for another 30 seconds to 1 minute.
Stack the crêpes on a plate, keeping them warm until it's time to serve.

The Suzette Sauce

⚠️ Safety Note: When working with alcohol and open flame, keep a fire extinguisher nearby and never pour alcohol directly from the bottle into a hot pan. Remove the pan from heat before adding alcohol.

Ingredients:

Zest of 1/4 organic orange
30 g sugar
100 g fresh orange juice
30 g butter
12.5 g Grand Marnier®
Segments of 1/2 orange (suprêmes)
Sliced blood orange (about 1/2 a fruit)
3 cooked crêpes

Instructions:

In a small pan, combine the orange zest and sugar, cooking over medium heat until the sugar begins to melt.
Add the fresh orange juice and butter, stirring until the butter melts and the sugar dissolves. Let the mixture simmer for 3-4 minutes to reduce slightly.
Remove pan from heat, add the Grand Marnier®, then return to heat and allow the sauce to simmer for another minute.
Add the orange segments (suprêmes) and sliced blood orange, stirring gently to incorporate.
Gently fold the crêpes into the sauce, letting them absorb the rich, citrusy flavors.
Optional: For the traditional flambé, warm an additional tablespoon of Grand Marnier® slightly, then carefully ignite and pour over the crêpes.

Make-Ahead Tips

Crêpe batter can be made up to 24 hours in advance and stored in the refrigerator
Cooked crêpes can be stacked between pieces of parchment paper, wrapped in plastic, and refrigerated for up to 3 days
The orange sauce (without alcohol) can be made a day ahead and reheated gently before serving
For best results, assemble the final dish just before serving

As I took the first bite, I was transported back to those cozy French kitchens, where the joy of Chandeleur wasn't just about the food—it was about the warmth of sharing it with others.

And now, I'm passing that joy on to you. Whether it's for a special occasion or just a treat-yourself moment, I hope this Crêpe Suzette à l'Orange brings a little bit of French magic into your home.

Have you ever tried Crêpe Suzette before? What's your favourite crêpe topping?

Let's talk in the comments! ⬇️✨