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Crêpe suzettes

Name: Crêpe suzettes
Yield: Serves 4
Cuisine: French recipes
Ingredients: 125g plain flour; 1 medium egg, beaten; 275ml-300ml semi-skimmed milk; Vegetable or sunflower oil, for frying; 1 teaspoon icing sugar; Grated zest of ½ orange; 40g caster sugar; 40g butter; Juice of 2 small oranges; 2 tablespoons Cointreau; 2 tablespoons brandy; Thin strips of orange zest; Crème fraîche

Published: 28 Feb 07
Updated: 18 Mar 24

Got the hang of flipping pancakes? Now try this classic French recipe of crêpe suzettes made with oranges and Cointreau.

You can also take a look at our top 10 sweet and savoury pancake toppings, plus see our savoury pancake collection – for next time.

Easy
March 2007

Test kitchen approved

Serves 4
Under 30 minutes

Got the hang of flipping pancakes? Now try this classic French recipe of crêpe suzettes made with oranges and Cointreau.

You can also take a look at our top 10 sweet and savoury pancake toppings, plus see our savoury pancake collection – for next time.

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Ingredients

125g plain flour
1 medium egg, beaten
275ml-300ml semi-skimmed milk
Vegetable or sunflower oil, for frying
1 teaspoon icing sugar
Grated zest of ½ orange
40g caster sugar
40g butter
Juice of 2 small oranges
2 tablespoons Cointreau
2 tablespoons brandy
Thin strips of orange zest
Crème fraîche

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Method

Make the master batter recipe (see the perfect pancakes recipe), adding the icing sugar and grated orange zest. Rest and cook as before.
Fold the pancakes into eighths or quarters, depending on their size, and set aside.
Make the sauce by dissolving the caster sugar in a frying pan. Increase the heat and cook until golden. Add the butter and the orange juice and cook until the sauce is simmering. Stir in the cointreau.

Return the folded pancakes to the pan and pour over the brandy. Flambé by carefully igniting the sauce with a long taper.
Remove from the heat while the flames die down. Divide the pancakes and sauce between plates. Scatter with thin strips of orange zest and serve with crème fraîche.