Crepe suzettes

  • Serves 4
  • Under 30 minutes
  • Easy
Mastered pancakes? Now try this classic French recipe of crepe suzettes made with oranges and cointreau.
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  • 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


  1. Make the master batter recipe (see the perfect pancakes recipe), adding the icing sugar and grated orange zest. Rest and cook as before.
  2. Fold the pancakes into eighths or quarters, depending on their size, and set aside.
  3. 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.
  4. Return the folded pancakes to the pan and pour over the brandy. Flambé by carefully igniting the sauce with a long taper.
  5. 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.

From March 2007

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