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Crêpes suzette

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Serves 4

Easy

Total time: 40 mins

+ resting

A star rating of 5 out of 5.6 ratingsRate

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These French crêpes with orange sauce pair thin pancakes with a boozy citrus glaze. From Brasserie Gustave, they can be prepped ahead—ideal for entertaining

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Try this crêpes Suzette recipe, then check out our classic crêpes, American pancakes, vegan crêpes, and plenty more pancake recipes.

Ingredients

Nutrition

• 2 eggs
• 15g golden caster sugar
• 100g plain flour
• 190ml whole milk
• 10g butter
• 1-2 tbsp clarified butter or vegetable oil
• to serve  good quality vanilla ice cream

SUZETTE SAUCE

• 50g butter

  plus a bit extra

• 100g golden caster sugar

• 100ml orange juice

• 1 orange

  zested

• 25ml Grand Marnier

• 1 lemon

  juiced

Nutrition: per serving

• kcal459
• fat22.3g
• saturates13.1g
• carbs53.1g
• fibre1.1g
• protein7.5g
• salt0.4g

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Method

• step 1

  Put the eggs, sugar, flour and a pinch of salt in a mixing bowl, mix to a smooth paste using a whisk. Add the milk a little at a time, incorporating it all before adding more. Continue until all the milk is added.

• step 2

  Cook the 10g butter in a small saucepan until it is a golden brown colour, shaking the pan continuously. Whisk into the crêpe mix and then sieve to remove any lumps. Leave to rest for at least 5 hours in the fridge before using.

• step 3

  To cook the crêpes, heat a small crêpe or frying pan, brush it with the clarified butter or vegetable oil, pour in 2 tbsp of the mix. Work the mix thinly over the pan, tilting the pan or using the back of a spoon. Colour lightly for 30 seconds (the batter should be set) and turn over. Colour for another minute and remove. Repeat with all the batter. You should make about 12 thin pancakes, keep the cooked pancakes separate with a sheet of baking paper or foil.

• step 4

  For the suzette sauce, melt the butter in a hot pan, add the sugar and cook to a golden brown caramel. Add the orange juice and reduce for 5 minutes. (If the sugar crystallises, keep heating the sauce until it melts again.) Add the zest and the Grand Marnier, either flambé by setting it alight (keep a lid on hand in case you need to damp down the flame and turn off your extractor fan), or simmer for another 5 minutes. Finish with a touch of lemon juice and another knob of butter.

• step 5

  Warm the crêpes in the sauce, fold into quarters in the pan, and serve with vanilla ice cream.

Check out our best pancake recipes and how to make the perfect pancakes here

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