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40Total Time
25Prep Time
15Bake Time

Crepe Suzette

About the bake

This classic dessert of pancakes with oranges is often flambéed with brandy at the table - it really is a crowd pleaser. 

40Total Time
25Prep Time
15Bake Time


  1. 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.

  2. Step 2:

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

  3. 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.

  4. Step 4:

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

  5. 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.

  6. 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.

  7. 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.


  • For the Pancakes

    • 100g Allinson's plain white flour
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 2 Free range eggs
    • 25g Unsalted butter (melted)
    • 250ml Whole milk
  • For the Filling

    • 4 Oranges
    • 75g Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Orange liqueur
    • 1 tbsp Brandy
    • Drizzle Vegetable oil


  • Bowl
  • Whisk
  • Frying pan
  • Cling film
  • Tea towel

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