Crêpes suzette

Crêpes suzette

This classic French pancake in an orange sauce is traditionally flambeed (set alight) before serving.

By , 21 September 2015

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Crêpes suzette
  • 40 Mins

  • Serves: 12

  • Price: 24p per serving

Nutritional Info
Each 76g serving contains
  • Energy

    904KJ

    216KCAL

    11%
  • Fat

    14.4g

    high

    21%
  • Saturates

    7.3g

    high

    37%
  • Sugars

    9.1g

    med

    10%
  • Salt

    0.15g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1189kJ/284kcal.
Ingredients
  • 100g plain flour
  • 1 large egg, plus 1 extra yolk
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil, plus 1 tsp to cook
  • 25g unsalted butter, melted, plus 125g to finish
  • 1 large orange, zest and juice of
  • 50g caster sugar, plus 1 level tbsp to serve
  • 4 tbsp cointreau, plus 2 tbsp to flambé (optional)
Method
  • Sift the flour into a large bowl. Add a pinch of salt. Make a well in the centre. In another bowl, lightly beat the egg and extra yolk with 75ml of the milk. Pour into the well. Gradually stir in the flour to form a thick batter. Beat in the rest of the milk.

  • Pour the batter into a jug. Leave to stand for 30 minutes.

  • Lightly grease a small, non-stick frying pan with kitchen roll dipped in melted butter. Heat the pan over a medium heat.

  • Stir the batter, then pour enough in the pan to thinly cover the base, swirling it to coat evenly. Cook until the underside is golden, then flip over with a palette knife. Cook until the other side is golden. Slide the crêpe on a plate. Repeat with the rest of the batter.

  • Put the orange zest and juice, sugar and remaining butter, plus 4 tbsp liqueur, in a large frying pan and heat gently until simmering. Simmer for 2 minutes.

  • Put one crêpe in the pan and baste with orange butter. Fold in half, then half again, to make a triangle. Put to one side of the pan. Repeat with the other crêpes. Sprinkle on the remaining sugar and serve immediately, or flambé them for dramatic efect.

  • To flambé the crêpes, put the 2 tbsp liqueur in a small pan and heat for a few seconds. Carefully set light to it with a long match or taper, then pour over the crêpes. Wait for the flames to burn out before serving.

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