Ultimate Crêpes Suzette

Name: Ultimate Crêpes Suzette
Prep time: 12 min
Total time: 35 min
Yield: Makes 16-17, 2-3 per person
Cuisine: french
Ingredients: 100g plain flour; 1 tbsp golden caster sugar; 2 large eggs; 1 tbsp sunflower oil; 300ml semi-skimmed milk; splash of beer about 2 tbsp (optional); 100g butter; 100g golden caster sugar; 150ml freshly squeezed orange juice (about 12 large oranges); 2 tsp finely grated orange zest; 1 tsp finely grated lemon zest; 3 tbsp Grand Marnier; 2 tbsp cognac

4.35 (11)

⏱ 35 mins 🍽 Makes 16-17, 2-3 per person 🌶 french ✅ More effort 🏷 Dessert

Master the art of French dessert with this recipe for Crêpes Suzette. It guides you through creating delicate pancakes and a luxurious sauce flavoured with orange zest, Grand Marnier, and cognac. The process involves making a smooth batter, cooking thin crêpes, and then caramelising sugar with butter before adding citrus juices and liqueur. Finally, each pancake is folded into the rich, aromatic sauce for a truly special treat.

Ingredients

100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
splash of beer about 2 tbsp (optional)
100g butter
100g golden caster sugar
150ml freshly squeezed orange juice (about 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp cognac

Method

Combine the flour, sugar and a pinch of salt in a large bowl. Create a well in the middle and add the eggs, oil and 2 tbsp of the milk, beating with a wooden spoon until you have a smooth mixture. Gradually pour in a little more milk while stirring to maintain a smooth batter. Add the remaining milk at a slightly quicker pace until the consistency resembles single cream. Stir in the optional beer.
Warm a 15cm/6in crêpe pan. Pour 2 1/2 tbsp of batter from a jug into the hot pan, swirling it to coat the base evenly. Once the underside is golden, which takes about 15 seconds in a correctly heated pan, flip it over. Cook the other side for a further 30 seconds until it develops brown spots.
Transfer the cooked crêpe to a plate. Wipe the pan with oiled kitchen paper and repeat the frying process, stacking the crêpes as you go. These can be frozen wrapped in cling film and foil, or refrigerated for a day if made ahead. To reheat, place them on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. For Crêpes Suzette, you will warm them in the sauce later.
TO MAKE CRÊPES SUZETTE - Prepare the crêpes following the method above.
To create the sauce, melt the butter and sugar in a deep 25cm/10in frying pan over a low heat, stirring now and then until the sugar starts to dissolve. Increase the heat and let the mixture bubble quite rapidly for about 4 minutes, stirring only near the end, until it just begins to brown and caramelise. Pour in the orange juice and add the orange and lemon zests, allowing it to bubble for 3-4 minutes to thicken a little. Stir in the Grand Marnier and cognac, heat for a few moments, then reduce the heat.
Place one crêpe into the pan juices and use a fork to coat it thoroughly. Fold it into quarters and move it to the side of the pan. Repeat the coating and folding with all the remaining pancakes. Serve each person with 2-3 crêpes and the sauce.

Nutrition (per serving)

Calories373 kcal

Fat19 g

Saturates10 g

Carbs40 g

Sugars22 g

Fibre1 g

Protein6 g

Sodium184 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinefrench