How long does it take to make Blood Orange Crêpe Suzette?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.

How many servings does this Blood Orange Crêpe Suzette recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Blood Orange Crêpe Suzette recipe come from?

It was shared by BEN LIPPETT on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Blood Orange Crêpe Suzette – 30-Minute Recipe

Name: Blood Orange Crêpe Suzette – 30-Minute Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: to taste blood orange; 1 cup flour; 1 cup milk; 1 piece egg; 2 tbsp butter; 1 tbsp sugar; 2 tbsp orange liqueur; 1 tbsp butter; a pinch salt

A bright, citrusy crêpe Suzette that showcases the sweet‑tart flavor of blood oranges. The caramelized fruit and glossy orange‑liqueur sauce make this dish a show‑stopper for any dinner party.

Recipe by BEN LIPPETT· Structured by ReelsMeals

From: Instagram(view original)

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Blood Orange Crêpe Suzette – 30-Minute Recipe

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Prep Time

10 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 4 servings.

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Dinner Fruit Vegetarian Dessert

Ingredients

to taste blood orange
1 cup flour
1 cup milk
1 piece egg
2 tbsp butter
1 tbsp sugar
2 tbsp orange liqueur
1 tbsp butter
1 tbsp sugar
a pinch salt

Instructions

1
In a mixing bowl, whisk together the flour, milk, egg, melted butter, sugar, and a pinch of salt until the batter is smooth and free of lumps.
2
Let the batter rest for 5 minutes while you preheat a non‑stick skillet over medium heat.
3
Lightly grease the skillet with a small amount of butter, then pour a ladleful of batter, swirling the pan to create a thin, even crêpe.
4
Cook the crêpe for 1–2 minutes, until the edges lift and the underside is lightly golden, then flip and cook the other side for another 30 seconds.
5
Transfer the cooked crêpe to a warm plate, cover loosely with foil, and repeat with the remaining batter to make a total of 8–10 crêpes.
6
Slice the blood oranges into thin rounds and set aside.
7
In a clean skillet, melt 1 tbsp butter over medium‑high heat, add the orange slices, and sauté for 2–3 minutes until they begin to caramelize.
8
Add the orange liqueur to the skillet, stirring constantly; allow the alcohol to reduce and the sauce to thicken, about 1–2 minutes.
9
Return the warm crêpes to the skillet, folding them gently into the orange sauce so they absorb the flavor.
10
Drizzle the remaining 1 tbsp butter and 1 tbsp sugar over the top, allowing the butter to melt and create a glossy finish.
11
Serve the crêpes immediately, garnished with extra orange slices if desired.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest the batter

Allow the batter to rest for 5 minutes before heating the skillet.

Lightly butter the skillet

Grease the skillet with a small amount of butter and keep the heat at medium.

Reduce the liqueur sauce

After adding orange liqueur, stir constantly and let it reduce for 1–2 minutes before returning the crêpes.

Add final butter and sugar

Drizzle the remaining butter and sugar over the folded crêpes.

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