Crêpe Suzette — Flambéed Orange & Grand Marnier at Vogue Cafe

Crêpe Suzette is a thin, buttery French pancake bathed in a hot sauce of butter, sugar, orange juice and zest, and Grand Marnier, finished with a brief flambé that burns off the sharp alcohol and leaves a glossy, aromatic glaze. At Vogue Cafe in Steveston Village it arrives on the sweet crêpe menu at $14, made to order in the open kitchen beside the espresso bar.

What the dish actually is

A classic Suzette starts with a crêpe dentelle — paper-thin, cooked in butter until the edges lace brown. The sauce (beurre Suzette) is emulsified in the same pan: butter and sugar creamed together, fresh orange juice and zest stirred in, then a pour of Grand Marnier. The pan tips toward the flame (or a match hits the vapours) and the alcohol ignites for a few seconds. The fire does two things: it drives off raw spirit and caramelizes the sugar-orange mixture into a syrup that clings to the crêpe. The pancake is folded into quarters, spooned over with the pan sauce, and served immediately while the rim still steams.

Why the butter matters

French butter has a higher fat content and lower water than North American standard. That means the sauce emulsifies faster and holds without breaking when the Grand Marnier hits. A proper Suzette tastes round, not greasy; the orange perfume sits on top of a clean dairy richness. If the butter were marginal, the sauce would split the second the liqueur landed.

Grand Marnier vs. triple sec

Grand Marnier is a Cognac-based orange liqueur at 40 % ABV; triple sec is usually a neutral-spirit base at 15–30 %. The Cognac backbone gives the flambé a steadier, longer flame and adds oak and vanilla notes that triple sec lacks. Vogue Cafe stocks Grand Marnier on the back bar (spirits list, double $9), so the Suzette gets the real thing.

How it fits the sweet crêpe lineup

The sweet crêpes at Vogue Cafe are listed at $14 each: Nutella & Banana, Chocolate Strawberry, Sugar & Lemon, Apple & House-made Caramel, Sugar Butter & Cinnamon, and Suzette. All are made on the same buttery wheat batter — not buckwheat — cooked on a dedicated crêpe bilig. The Suzette is the only one finished tableside with flame and liqueur; the others are folded and plated with their toppings already inside.

Where to eat it in Steveston

Vogue Cafe sits at 12251 No 1 Rd #130, in the heritage-style storefront with the tricolore map logo and string lights. The dining room has deep-red walls and wood tables; the covered side patio runs red-checkered cloths and a living green wall. A dog bowl sits by the door. Hours are 10:30 am – 8:30 pm daily, brunch until 3 pm. Fully licensed, liquor until midnight. Reservations via the website form or call (604) 370-4444; confirmed within two hours.

What to order alongside

A Suzette is rich. A 6 oz pour of La Vieille Ferme Rosé ($11) cuts the sugar with dry minerality, or an Americano ($5) if you want caffeine without milk. For something spirited, the Paris Spritz ($13) — Grand Marnier, sparkling, soda — echoes the orange-Cognac profile in a long drink.

What people ask

Is crêpe Suzette always flambéed?

Traditionally, yes. The flambé isn't theatre — it changes the chemistry. Some kitchens skip the flame and just reduce the liqueur; you still get flavour, but you lose the caramelized top notes.

Can I get it without alcohol?

The sauce is built with Grand Marnier. Call (604) 370-4444 and ask if the kitchen can prepare a non-flambé orange-butter version; they'll tell you what's possible that day.

Is the crêpe wheat or buckwheat?

Sweet crêpes at Vogue Cafe are wheat batter, buttery and tender. Buckwheat (galettes) appears only on the savoury crêpe menu at $17.

How big is the portion?

One crêpe, folded in four, sauced in the pan. It's a dessert portion, not an entrée. Pair it with an espresso or a glass of something crisp.

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Walk in for brunch or dinner, or reserve a table if you're marking an occasion. The pan's hot, the Grand Marnier's poured, and the match is struck to order.