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    Crêpes Suzette

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    Crêpes Suzette

    This flamboyant restaurant dessert, so beloved in the 1960s, is back in fashion - and it is easy to understand why. The winning combination of delicate crêpes and boozy citrus sauce is unbeatable, and the final flourish of flaming brandy adds a touch of theatre to the proceedings. Serve on Shrove Tuesday, or indeed at any time of year.

    • Vegetarian


    • For the crêpes
    • 100g plain flour
    • Finely grated zest of 1 medium orange
    • 1 large egg
    • 300ml Waitrose Whole Milk
    • 25g butter, melted, plus extra for frying
    • 25g caster sugar
    • For the sauce
    • Juice of 2 medium oranges, plus strips of orange zest, to garnish
    • 100g butter
    • Juice and finely grated zest of 1 lemon
    • 3 tbsp Cointreau or Grand Marnier
    • 75g caster sugar
    • 2 tbsp brandy
    • Icing sugar, to dust


    1. Mix together the flour, sugar and orange zest in a mixing bowl. Make a well in the centre and break in the egg. Beat the egg with a wooden 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 the 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 tablespoons 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. Cut the butter into small cubes and add 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.

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    Cook's tips

    The crêpes can be made (to the end of paragraph 3 of the instructions) 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 paragraph 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.

    Use a long taper or match to ignite the brandy, and stand well back until the flames die down.

    Rum or whisky can be used in place of brandy, if you prefer.


    Crêpes with toffee apples
    Heat 50g butter in a pan, add 4 eating apples, peeled, cored and thickly sliced and cook until lightly coloured. Sprinkle over 50g light brown muscovado sugar and cook until the sugar has dissolved and forms a sticky sauce. Add the grated zest and juice of half an orange and boil briefly. Fill the crêpes with the apple mixture and dust with icing sugar.

    Crêpes with fruit compote and ice cream
    Fold each warm crêpe into quarters and top with a scoop of vanilla ice cream and a tablespoon of fruit compote.

    Kitchen tools

    Mixing bowl
    Wooden spoon
    Measuring jug
    20cm heavy-based pancake pan
    Large palette knife
    Dinner plate
    Small bowl
    Small sharp knife
    Long taper or match


    Average user rating

    4 stars