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How to Make Crêpes Suzette

How to Make Crêpes Suzette

Shrove Tuesday isn’t just about making regular pancakes drizzled with your favourite topping; why not mix things up this Pancake Day with a touch of sophistication to your dessert time? Crêpes Suzette is a French classic, elevating the humble pancake into a posh pud flavoured with oranges!

Ingredients (For 12 Crepes):

  • 120g of Flour
  • 2 Eggs
  • 120ml of Milk
  • 120ml of Water
  • ¼ tsp of Salt
  • 30g of Melted Butter
  • Frying Oil

For the Sauce:

  • 50g of Unsalted Butter
  • 250ml Freshly Squeezed Orange Juice (2 - 3 oranges)
  • 1 tbsp of Grand Marnier or Cointreau
  • Zest of 1 Orange
  • 3 tbsp of Caster Sugar

Equipment:

  • Sieve
  • Large Mixing Bowl
  • Whisk
  • Wooden Spoon
  • Frying Pan
  • Wooden Spoon
  • Frying Pan
  • Spatula
Baking

METHOD: Classic ‘70s Crêpes Suzette

  1. Follow our ‘How to make Crepes’ guide to make the crepe batter; cook as instructed, fold each one into quarters, and keep them warm while you make the sauce.
  2. Find a large frying pan and tip in the caster sugar. Turn the hob on to a low-medium heat and allow the sugar to melt. Don’t be tempted to stir the sugar or it’ll crystallise and you won’t have a luxuriously smooth sauce!
  3. Once all the sugar granules have melted, you should have a deep amber coloured caramel. Take the pan off the heat and carefully pour in the orange juice. Add in the orange zest, lemon juice and Grand Marnier, and then return to a low heat and re-melt the caramel.
  4. Break apart the butter and add it to the sauce. Bring to the boil and gently simmer until glossy in appearance and smooth in texture.
  5. Place your crepes into the sauce and warm through before serving.
How To