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Crepe suzettes (web)

Crepe Suzette

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2.5 stars based on 6 ratings

This classic dessert of pancakes with oranges is often flambéed with brandy at the table.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the pancakes

  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)
  • 25g 1 oz Butter (unsalted) melted
  • 250ml 8½ fl oz Milk (whole)

For the filling

  • 4 4 Orange(s)
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tbsp 2tbsp Orange liqueur
  • 1tbsp 1tbsp Brandy
  • Vegetable oil for frying

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour and sugar in a mixing bowl and add the eggs. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.

    Ingredients for this step

  2. Classic mode Step 2

    Whisk in the melted butter, it will set in tiny droplets.

    Ingredients for this step

    • 25g 1 oz Butter (unsalted) melted
  3. Classic mode Step 3

    Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until this side has browned lightly.

    Ingredients for this step

    • Vegetable oil for frying
  4. Classic mode Step 4

    Stack on a plate, covered with cling film and a clean tea towel to keep warm or serve immediately.

  5. Classic mode Step 5

    To make the filling squeeze the juice from 2 oranges, cut the other 2 into segments, by cutting off all the peel and pith with a sharp knife, then divide into segments.

    Ingredients for this step

    • 4 4 Orange(s)
  6. Classic mode Step 6

    Put the butter and sugar into a frying pan, add the orange juice and rind and heat until bubbling. Dip each crêpe into the sauce, fold into quarters then arrange in a warm serving dish with orange segments.

    Ingredients for this step

  7. Classic mode Step 7

    Pour the liqueur and brandy into the pan light with a long taper, then pour the flaming sauce over the crêpes and serve.

    Ingredients for this step

    • 2tbsp 2tbsp Orange liqueur
    • 1tbsp 1tbsp Brandy