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    Delia's Crêpes Suzette

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    Delia's Crêpes Suzette

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    For the crêpes
    110g plain flour
    Pinch salt
    2 eggs
    200ml semi-skimmed milk mixed with 75ml water
    Grated zest of 1 large orange
    1 tablespoon golden castor sugar
    50g butter, melted

    For the sauce
    200ml Orange juice (from 3 - 4 large oranges)
    Grated zest of 1 large orange
    Grated zest and juice of 1 large lemon
    1 slightly rounded tablespoon golden castor sugar
    4 tablespoons Grand Marnier, Cointreau or Brandy (plus a little extra brandy if you are going to flame the pancakes)
    50g unsalted butter

    A Delia Online Little Gem frying pan (heavy gauge aluminum, 20cm x 4.5cm with a base measuring 17cm) or similar and a large heavy-based frying pan 


    First of all, make the crêpes as described in the basic pancake recipe, then whisk in the orange juice and zest and cook the pancakes exactly the same as explained in the recipe.

    For the sauce, mix all the ingredients - with the exception of the butter - in a jug. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the larger frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpe in the pan and give it time to warm through before folding it in half and then half again to make a triangular shape. Slide this on to the very edge of the pan then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce. Then arrange the folded pancakes so they are spread out evenly across the pan and pour over any remaining juices.

    You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate then, away from the heat, pour a little brandy into it, return it to the heat to warm the spirit then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

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    Recipe adapted from The Delia Collection - Puddings published by BBC Books 2006
    © Delia Smith 2014

    To watch this recipe video, click here

    See also: Delia's Kaiserschmarrn

    For more information about Delia's Online Cookery School go to www.deliaonline.com


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