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Crêpes Suzette recipe

1 rating

For a scrumptious Pancake Day treat try this traditional French dessert of luxurious vanilla crêpes cooked in a caramelised orange and Grand Marnier sauce and flambéed for extra showstopping flavour. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 477 calories / serving

Ingredients

    For the crêpes

    • 100g (3 1/2oz) plain flour
    • pinch of salt
    • 1 tbsp caster sugar
    • 2 large free-range eggs
    • 200ml (7fl oz) milk
    • 30g (1 1/4oz) butter, melted
    • 1 tsp vanilla extract (optional)
    • vegetable oil, for greasing

    For the sauce

    • 75g (3oz) butter
    • 2-3 tbsp caster sugar
    • 1 medium orange, zest only
    • 150ml (5fl oz) fresh orange juice (or the juice of 2-3 medium oranges)
    • 2-3 tbsp Grand Marnier or Cointreau, plus extra for flambéing (optional)

Each serving contains

  • Energy

    1990kj
    477kcal     24%

  • Fat

    29g 42%

  • Saturates

    15g 75%

  • Sugars

    22g 24%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 42.7g Protein 8.8g Fibre 1.8g

Method

  1. Put the flour, salt and sugar in a large bowl. Make a well in the centre, add the eggs and 2 tablespoons of the milk, and whisk together until smooth. Slowly pour the remaining milk into the bowl, whisking continuously until you have a smooth batter that resembles single cream. Pour in the melted butter and vanilla extract (if using) and whisk until thoroughly combined.
  2. Heat a 15cm (6in) crêpe pan over a medium/high heat. Add a teaspoon of vegetable oil to the pan and swill around to coat. Use a folded piece of kitchen paper to carefully remove any excess oil. Put the kitchen paper to one side.
  3. Use a ladle to pour approximately 2 1/2 tablespoons of batter into the pan, moving it around so the mixture coats the bottom in a thin, even layer. Cook for approximately 20-30 seconds, or until the edges of the crêpe start to turn golden (reduce the temperature if the crepe cooks too quickly).
  4. When the crêpe is golden underneath, turn it over and cook for a further 20-30 seconds, or until golden. Slide it onto a plate, then wipe the pan with the oiled kitchen paper and repeat the process until all the batter is used. It should make approximately 8-10 crêpes.
  5. For the sauce, melt the butter in the pan over a medium heat and add the remaining ingredients. Bring to the boil, stirring to ensure the sugar dissolves, then simmer for 2-3 minutes. Fold the crêpes into quarters and lay in the pan to create a circle, ensuring the sauce completely soaks them.
  6. At this stage, they can be served immediately, or you can flambé them (the recipe is delicious with or without alcohol).
  7. To flambé, heat a ladle by holding it over a gas flame or resting it on the edge of a hotplate. Remove from the heat before adding another 2-3 tablespoons of Grand Marnier or Cointreau. Return to the heat to warm and carefully set light to it. Pour the flaming liquor over the crêpes and, when the flames die down, serve immediately.

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