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French 
Intermediate
Dessert
Father’s Day 2026: The Perfect Crêpe Suzette For Breakfast
Crêpe Suzette
60 mins
Cooking Time
Intermediate
Difficulty
14
Ingredients
Veg
Diet
If your dad has a sweet tooth, then you must present this crêpe suzette for Father’s Day 2026 as breakfast or dessert. It is a classic French dessert that is made with crêpes (as thin as dosas but softer) that is doused in a rich orange sauce that is made with butter, sugar and orange juice and zest. The sugar caramelising is what intensifies the taste of the citrus, and this crêpe recipe has orange liqueur that amplifies it, with a flambé involving Cognac.
This Father’s Day 2026 special French crêpe recipe features Cognac, meant for flambé; the other being rum and brandy. Brandy is perfect for flambés, which is a term that refers to flamed in French. You will quite literally be setting your crêpe on fire, as the alcohol tinged sauce catches fire, loses the alcohol and reduces into an infused sauce with a rich caramelised crust. If flambé sounds too scary, you don’t need to do it, and you can skip the Cognac as well, without compromising the flavour, as the main star for the sauce is the orange liqueur.
You don’t need any special equipment for this recipe, just a pan, a whisk or blender, and the ingredients. The best way to serve the crêpe suzette is warm, straight from the pan, with a scoop of vanilla ice cream or whipped cream to add a sweet balance to the citrusy sauce. If you want garnishes, you can add fresh orange segments, seasonal fruits like strawberries and mango and a sprig of mint. If oranges are not in season, sweet lime (mosambi) juice with a little lemon zest can be used to create the sauce without losing its character.
Ingredients
UNITSIngredients
2Eggs (large) (For the Crêpes)
3/4 cupAll-purpose flour
1/2 cupWhole milk
1/2 tspGranulated sugar
A pinchSalt
1/3 cupCold water
1 tbspOil
1 tbspUnsalted butter, melted (some extra for greasing)
1/2 cupUnsalted butter (softened) (For the Orange-Butter Sauce)
1/3 cup + 2 tbsGranulated sugar (divided)
1/2 tbspOrange zest (finely grated)
1/3 cupFresh orange juice
3 tbspOrange liqueur
1 tbspCognac (optional)
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Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Use a ceramic white plate with curvy edges, if you have one, to match the curly crepes.
Pairing Instructions
Pairing Instructions
You can serve fruity and fizzy wines, tea or coffee with crêpe suzette.
The word ‘crepe’ is derived from the Latin ‘crispus’, which refers to the texture of the dish, which means curled. The French adopted the term ‘crespe’, referring to the thick, crispy and wavy edges of the dessert.
