Recipe
Crepes Suzette
Classic French crêpes finished in a warm orange, butter & liqueur sauce.
Ingredients
Method
20 mins prep20 mins cook40 mins total
Whisk the flour, eggs, milk, 25 g of the melted butter and a pinch of salt until smooth. Rest the batter for 15 minutes.
Heat a lightly buttered non-stick frying pan over medium heat. Add a small ladleful of batter, swirl to coat, and cook for about 45 seconds on each side. Repeat to make 8 crêpes.
Melt the remaining butter in the same pan with the sugar, orange zest and orange juice. Bubble for 2–3 minutes until glossy and slightly reduced.
Fold each crêpe into quarters, place them in the orange sauce and turn gently until hot and coated.
Pour over the orange liqueur and warm for 30 seconds. Serve the crêpes immediately with the citrus sauce spooned over.
Notes
Resting the batter for 15 minutes gives the flour time to hydrate and helps the crêpes cook evenly without turning rubbery.
Keep the orange butter sauce at a lively bubble until it looks glossy and slightly reduced; this concentrates the citrus flavour without making it sticky.
Add the orange liqueur with the pan off the highest heat, then warm briefly. Serve straight away while the crêpes are soft and the sauce is still silky.
About this recipe
Crêpes Suzette is a simple French dessert of thin, tender pancakes folded through a glossy sauce made with orange, butter, sugar and orange liqueur.
Make the crêpes ahead if you like, then finish them in the pan just before serving so they stay soft and soak up the citrus sauce.
