Crepes Suzette Filled with Honey Mascarpone

A symphony of orange flavors — orange juice, orange zest, orange segments, and orange liqueur — make this crêpes dish a citrus-lover’s dream. Serve it up for a special occasion breakfast or a lazy weekend brunch.
Prep Time
1 hour 15 minutes
Cook Time


  •  3 Tablespoons Unsalted Danish Creamery Butter, melted, plus more for crêpe pan
  •  1 cup whole milk
  •  3 large eggs
  •  1 cup flour
  •  2 Tablespoons sugar
  •  ¼ teaspoon salt

Crêpes Suzette

  •  1 cup mascarpone
  •  2 Tablespoons honey
  •  ½ teaspoon pure vanilla extract
  •  1 stick (8 Tablespoons) Unsalted Danish Creamery Butter
  •  ½ cup sugar
  •  1 cup orange juice
  •  2 teaspoons orange zest
  •  Kosher salt
  •  2 Tablespoons orange liqueur
  •  2 oranges, peeled, cut into segments and roughly chopped
  •  1 cup fresh raspberries


  • Place melted butter, milk, eggs, flour, sugar, and salt in a blender. Blend until smooth. Refrigerate the batter for at least 1 hour and up to overnight.
  • Heat a 9-inch nonstick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crêpes start sticking).
  • Pour a scant ¼ cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer to a wire rack to cool. Repeat until batter is used up; you should have about 8 crêpes.

Crêpes Suzette

  • Combine mascarpone, honey and vanilla extract in a medium bowl and stir until combined. Spread a tablespoon of mascarpone filling inside each crêpe and fold into quarters. Set aside.
  • Melt butter in a medium saucepan over medium heat. Add sugar, orange juice, orange zest, and a pinch of salt. Bring to a boil, whisking, until sugar is dissolved. Reduce to a gentle simmer and cook until syrupy, whisking occasionally, 15-20 minutes. Remove from heat and whisk in orange liqueur and orange pieces.
  • Use a slotted spatula to dip each folded crêpe into the sauce, then transfer to a serving platter. Spoon more sauce overtop and garnish with fresh raspberries. Serve warm.

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