Crêpes Suzette Recipe

Delicate crêpes folded in a buttery orange and Grand Marnier sauce, flambéed tableside for drama — crêpes Suzette are the most romantic dessert in the French repertoire.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

460

Ingredients

• 125 g plain flour
• 2 large eggs
• 300 ml whole milk
• 1 tablespoon melted butter, plus 60 g butter for the sauce
• 1 tablespoon sugar
• Pinch of salt
• Zest of 2 oranges
• 120 ml fresh orange juice
• 60 ml Grand Marnier or Cointreau
• 2 tablespoons sugar, for the sauce
• Orange segments and icing sugar, to serve

Instructions

1. Whisk the flour, eggs, milk, melted butter, sugar and salt into a smooth batter. Rest for 20 minutes.
2. Heat a lightly buttered crêpe pan over medium heat. Pour a small ladle of batter, swirl to coat, and cook 1 minute per side until lightly golden. Repeat to make 8 crêpes.
3. For the sauce, melt the butter in a large skillet with the sugar, orange zest and orange juice. Simmer for 3 minutes until slightly syrupy.
4. Fold each crêpe into quarters and warm them in the sauce, turning to coat.
5. Off the heat, pour over the Grand Marnier. Carefully ignite with a long match, let the flames die down, and spoon the sauce over the crêpes.
6. Serve at once with orange segments and a dusting of icing sugar.

Pro tips

• Resting the batter gives tender crêpes without holes.
• Keep the pan at medium heat; too hot and the crêpes turn brittle.
• Flambé away from curtains and overhead cupboards, and keep a lid nearby.

Frequently asked questions