Crêpes Suzette

This classic French recipe is a fine way to elevate the humble pancake into a smart pudding which results in a truly mouth-watering dish.


You will need: 1 x classic pancake recipe, 3 tablespoons of caster sugar, 250ml freshly squeezed orange juice (2-3 oranges), zest 1 orange, 1 tablespoon of lemon juice, 1 tablespoon of Grand Marnier or Cointreau, 50g unsalted butter.


Here is how to prepare the Crêpes Suzette:

1. First of all, you have to prepare pancakes following the classic recipe. After you’ve done that, fold the pancakes into quarters.

2. For this step you will need firstly to tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.

3. Now, immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.

4. In the end, add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

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