Crêpe suzette



For the crêpes:

100g plain flour

Finely grated zest of an orange

1 large egg

300ml whole milk

25g butter, melted

25g caster sugar

Extra butter for frying


For the sauce:

Juice of 2 medium oranges

100g butter

Juice and grated zest of 1 lemon

3tbsp Cointreau or Grand Marnier

75g caster sugar

2tbsp brandy

Icing sugar to dust

 Crépe suzette

Preparation Method

Mix together the flour, sugar and orange zest. Make a well in the centre and break in the egg. Beat te egg with a wooden spoon, gradually adding half of the milk and drawing the flour into the centre as you mix. Once all the flour has been incorporated, beat the mixture for 2 minutes until smooth.


Stir in the remaining milk and the melted butter to make a smooth shiny natter that coats the back of the wooden spoon. Pour into a jug.


Heat a knob of butter in a 20cm, heavy bottomed, frying pan until foaming. Pour in a little batter, tilting the pan to coat the base as thinly as possible. When the batter turns slightly darker and feels firm flip it over to cook the other side. Transfer the crêpe to a warm plate, cover with foil and continue with the remaining batter to make 8 crêpes.


To make the sauce, mix together the orange and lemon juice, lemon zest and liqueur in a bowl. Place 2-3 tablespoons of this mixture in the frying pan and allow to bubble for 2-3 minutes until smooth and shiny.


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