Crepes Suzy

May 6: National Crepes Suzette Day

Highlander had to undergo fire safety training for his job in the oil and gas industry. Even with his background and reassurance (plus the fire extinguishers he put around the house), Islander is frightened about flambéing her fruity foods (Crepes Suzette, Cherries Jubilee, Bananas Foster, etc.). So she found a simplified and shortcut Crepes Suzette recipe, which uses store-bought crepes and marmalade for the “Suzy Sauce”. The orange-flavored liqueur is still included as an ingredient but it does not have to be ignited. The alcohol cooks off in the heat and the sauce is still sweet for this delicious dish. For a fast French food without the flame, make Crepes Suzy for National Crepes Suzette Day. Bon appétit!


(Adapted from Desserts/Baking)


  • 12 ready-made/store-bought crepes
  • ¼ cup (½ stick) butter (we used French butter)
  • 12-15 ounce jar orange marmalade (we used one that has champagne in it)
  • ¼ cup orange liqueur (such as Grand Marnier, Cointreau, Curaçao or Triple Sec)
  • 2 tablespoon brandy (we used Cognac)
  • orange, thinly sliced (optional garnish)


In a large skillet, melt the butter over medium low heat. Stir in the orange liqueur and brandy. Simmer on low for a few minutes to cook off the alcohol.

Mix in the orange marmalade and bring to a slow boil. Reduce the heat. Add a crepe to the sauce and quickly fold it in half, being careful not to let it soak or it will get soggy. Fold in half again and transfer to a plate. Continue folding the rest of the crepes one by one in the sauce. Arrange crepes on a plate, layering a few on top of each other. Garnish with orange slices. Spoon some more Suzy sauce on top of the crepes and orange slices.