Crêpes Suzettes







Cook Time

35-40 Min


For the cr?pe batter

  • 100g/4oz plain flour
  • Pinch of salt
  • 2 eggs
  • 300ml/10fl oz milk
  • 25g/1oz butter, melted
  • 2 teaspoons vegetable oil

For the sauce

  • 50g/2oz butter
  • 25g/1oz caster sugar, sifted
  • finely grated zest and juice of 1 large orange
  • finely grated zest of 1 large lemon
  • 3 tablespoons Cointreau
  • 2 tablespoons brandy
  • To make the crêpe batter, put all the ingredients except the oil in a blender or food processor. Add 150ml/5fl oz cold water, and blend to a smooth batter. Alternatively, sift the flour and salt into a bowl, add the eggs and about half of the milk. Whisk to a thick paste. Whisk in the remaining milk and 150ml/5fl oz water for a smooth pouring batter, then add the melted butter. Cover and set aside for 30 minutes.
  • Heat 1⁄2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in 4 tablespoons batter and swirl around. Cook for 15 seconds until the edges brown. Turn the pancake over and cook until lightly browned.
  • Repeat with the rest of the batter to make about 14 pancakes, adding more oil as necessary. Stack them between sheets of greaseproof paper on a plate as you cook them. Rest the plate over a saucepan of simmering water to keep warm.
  • To make the sauce, put the butter, sugar, zests and juice in a frying pan, and warm gently until the butter has melted. Add the pancakes and warm through gently, turning once.
  • Pour in the Cointreau and brandy, and swirl carefully over the heat to warm through gently. Once the alcohol is warm, flame the pancakes with a lighted match. Serve immediately.
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