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Breann Bowman

Crepes Suzette is one of my ultimate favorite desserts. Crepes? Orange vanilla creme? Melted butter? All the best things if you ask me. There are a few steps involved, but it's actually very easy to make. Today I'm sharing my own little twist on the Crepes Suzette Cake, hope you enjoy!

First make your crepes. I know there are a million different recipes for them, but this is my favorite crepe recipe! I found it via Pinterest here.

1 cup Flour

1 tbs. Sugar

1/4 tsp. salt

1 1/3 cup milk

1 tbs. vanilla

3 eggs

3 tbs. melted butter

In one bowl, mix the dry ingredients together, and in a second whisk the milk, vanilla, eggs, and butter. Slowly mix the wet mixture into the dry until well combined. Pour the mix about 1/4 cup at a time into a buttered pan over medium-high heat and cook until edges are browned and crisp, then flip. Layer the crepes with wax paper in between so they don't stick together. Then let them cool in the fridge for about 3 hours, overnight is preferable. They will keep for a few days, or you can freeze if needed. (Note: Unless you are a culinary genius, all of your crepes won't be the same size. After each of them are cooked, use a small plate or bowl and place on top the the crepe to trim the edges.)

While those set in the fridge, you can begin making your cream filling. Mine is much different from traditional Crepes Suzette, but it's just as yummy! For the filling you'll need:

2 packages cream cheese (room temp)

1 cup Sugar 

Juice of one large navel orange

Zest of 1/2 large navel orange (you can add more if you like a stronger citrus flavor)

1 tsp. Vanilla

Milk or Half & Half

Mix together the cream cheese, sugar, orange juice and zest until well combined. If it's too thick for spreading, add a bit of milk or half & half. You'll want it thick enough to spread across the crepes without dripping, but thin enough that it doesn't tear them. Once mixed, you can set in the fridge for a couple hours or overnight as well.

I like to add candied oranges to the top for garnish (they're yummy to eat too!). To make, simply slice a navel orange and place the slices with 1 cup water and 1 cup sugar in a saucepan. Bring everything to a boil until the water has been reduced to a syrup. Place the orange slices on a cooling rack with wax or parchment paper underneath. Once they're done dripping you can place them in the fridge to cool.

Once crepes and filling are cool, spread the filling on top of a crepe, then layer with another crepe, spread the filling, and repeat. Once you've layered the last crepe do not top with filling. Layer with the candied oranges and sprinkle with powdered sugar just before serving. 

The cake is best served cool, and is much easier to slice that way. It'll keep in the fridge for a couple of days (make sure to cover with plastic wrap), but honestly, there probably won't be any leftovers once you make it! 

The ingredient amounts will make a small cake that can serve 2-3. For large parties, I recommend doubling the recipe, or making two cakes.