Crêpes Suzette

< Back to LES DESSERTS

2010

“Give me a child until he is 7
and I will show you the man.”
Aristotle, Greek Philosopher

The deliciousness of our family holidays comes from the blend of the individuals; each bringing their own special qualities to the recipe, making it an absolute delight.

Crepes Suzette: the very essence of France.

2017
Crêpes Suzette

Serves 6
For the crêpes: 255g (9oz) plain flour * pinch of salt * 1 tsp caster sugar * 2 eggs, lightly beaten * 400ml (12 floz) milk * 90ml (3 floz) water * 1 tbsp melted butter * 2 tbsp orange zest, grated * 1 tbsp lemon zest, grated * butter or vegetable oil, for frying

For the topping: 115g (4oz) caster sugar * 250ml (8 floz) orange juice * 1 tbsp orange zest, grated * 2 tbsp Cognac brandy * 2tbsp Grand Marnier * 55g (2oz) unsalted butter, diced

To make the crêpes: Sift the flour, salt and sugar into a bowl and make a well in the centre. Mix the eggs, milk and water pouring slowly into the well, whisking all the time to incorporate the flour until you have a smooth batter. Stir in the melted butter. Cover and refrigerate for 20 minutes.

Take the batter mix out of the fridge, then stir in the orange and lemon zest. Heat a crêpe pan and add a little oil (about 1 tsp per crêpe is enough). I use a bit of grease proof paper just to grease the pan with the oil. Pour in enough batter to coat the base of the pan in a thin even layer, then tip out any excess. Cook over a medium heat for about a minute or until the crêpe starts to come away from the pan. Turn the crêpe over and cook for a further minute or until golden brown. Fold the crêpe into a quarter and keep on a warmed dish, covered. Repeat with the remaining batter. You should make 6 crêpes.

To make the filling: Melt the caster sugar in a large frying pan over a low heat and cook to a rich caramel, tilting the pan so that the caramel browns evenly. Pour in the orange juice and zest, then boil for 2 minutes. Put all the crêpes into the pan and spoon the sauce over it.

The fun bit. Add the Cognac and Grand Marnier, then flambé by lighting the pan with your gas flame or a match. Add the butter until it melts. Serve immediately.

N.B. Safety first – stand well back when you light the pan and keep a lid handy for emergencies.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

There are more recipes in the section THE FRENCH COLLECTION, a selection of authentic French recipes.

£15

Perfect after: click on image

> Next recipe ORANGE ALMOND CAKE