Crepes suzette


For the crepes:
100g plain flour
25g caster sugar
Finely grated zest of 1 medium orange
1 large egg, beaten
300ml whole milk
25g butter, plus extra for frying

For the sauce:
Juice of 2 medium oranges, plus strips of orange zest, to garnish
Juice and finely grated zest of 1 lemon
3 tbsp Cointreau or Grand Marnier
75g caster sugar
100g butter, cut into small cubes
2 tbsp brandy
Icing sugar, to dust


1. First make the crêpes: stir together the flour, sugar and orange zest in a mixing bowl. Make a well in the centre, add the egg and mix with a spoon, gradually adding half the milk and drawing the flour into the centre as you mix. Once all the flour has been incorporated, beat the mixture for 2 minutes until smooth.

2. Stir in the remaining milk and the melted butter to make a smooth, shiny batter that coats the back of a wooden spoon. Pour into a jug.

3. Heat a knob of butter in a 20cm heavy-based frying pan or deep pancake pan until foaming. Pour in a little batter, tilting the pan to coat the base as thinly as possible. When the batter turns slightly darker and feels firm, flip it over with a large palette knife to cook the other side. Transfer the crêpe to a warm plate, cover with clingfilm or a large saucepan lid and continue with the remaining batter to make 8 crêpes.

4. To make the sauce, mix together the orange and lemon juice, lemon zest and liqueur in a bowl. Place 2-3 tbsp of this mixture in the frying pan with the sugar. Heat gently over a low heat until the sugar has melted, then boil for 1-2 minutes until it turns a light toffee colour.

5. Add the cubed butter to the pan, swirling over a low heat until the butter has melted. Stir the remaining citrus mixture into the pan and allow to bubble for 2-3 minutes until smooth and shiny.

6. Fold each crêpe into quarters and slide them into the pan, basting with the sauce. Heat through for 1 minute. Take them to the table, quickly pour over the brandy and carefully ignite with a long taper or match. When the flames have died down, serve the warm crêpes and sauce garnished with strips of orange zest and dusted with icing sugar.

Cook's Tip

The crêpes can be made (to the end of step 3) several hours ahead of serving. Stack them on a plate and cover with clingfilm. They can also be wrapped in foil when cool and frozen for up to 3 months. Simply continue from step 4 to serve. Don't worry if the caramel becomes solid in the pan when the citrus sauce is added, as it will soften and dissolve as it cooks.

Crepes suzette
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1213.36kJ
Fat 17.9g
Saturated Fat 11g
Carbohydrate 28.5g
Sugars 19g
Salt 0.4g

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5 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Dec 13 09:24:00 GMT 2012.