Crêpes Suzette

Опубликовано: 28 Февраль 2026
на канале: samseats

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Crêpes Suzette easily one of the most delicious French desserts out there! Full recipe below...

Ingredients:

Crêpes:
Makes roughly 6 thin pancakes
All-purpose flour 120g
Pinch of salt
Sugar 1 tsp
Eggs x 2
Milk 180g
Water 70g
Butter 60g (melted)

Sauce:
Sugar 1/2 tbsp
3 cubes of butter
Juice of 2 oranges
Zest of 1/2 an orange
Good splash of Grand Marnier

Method:

1. To make the batter, mix together all the crêpe ingredients in a bowl, except the butter, and whisk until smooth. Then add the butter and whisk again until incorporated. Leave to rest for at least 30 mins before using.
2. In a frying pan, add a small knob of butter and melt over a medium heat. Add a small ladle of batter into the pan and begin to tilt the pan in a circular motion to evenly spread the batter. It's better to have a thin pancake with gaps, than a thick pancake leaving no more batter for the rest. If there are holes, simply fill with some batter.
3. Cook for a few minutes on each side until slightly golden spots appear. Set aside onto a plate and cover in a damp towel until ready to serve.
4. To make the sauce, add the sugar and butter into the pan over a medium-high heat and melt. Make sure to continuously stir whilst the butter and sugar are melting to avoid any crystallisation. Add in the orange juice and zest and mix. Bring to a bubble on high heat or a few seconds then tip in the Grand Marnier.
5. Light the pan with a flame and leave to burn off the alcohol. Be careful here - make sure nothing is above the flame and be safe. Tie your hair up!
6. Once the flame has gone, dip one half of a pancakes into the sauce then fold in half, and then half again. Repeat with the rest of the pancakes.
7. To serve, plate up onto a plate and drizzle over any excess sauce. Optional: serve with some brûléed orange segments. Simply cut out the segments from an orange, coat in sugar and brûlée with a torch. Enjoy!

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