Crêpes Suzette

Crêpes Suzette. (Photo: YOU)
Crêpes Suzette. (Photo: YOU)
Prep Time: 20 min
Servings: 4-6
Cooking Time: Standing: 30 min or overnight, Frying: 30 min
  • 250ml - milk
  • 250ml - cake flour
  • - lemon wedges
  • 30ml - brandy
  • - juice of 2 oranges
  • 60ml - sugar
  • 160ml - water
  • - pinch of salt
  • 30ml - butter
  • 2,5ml - vanilla essence
  • - a little oil for frying
  • 2 - eggs
  • - grated zest of 1 orange
  • - juice of 1 lemon
  • - orange wedges
  • 50g - butter, melted
  • - cream or ice cream (optional)

1. Crêpes Sift the flour and salt into a large bowl and make a well in the middle.  In a separate bowl, beat the milk, vanilla essence, water, eggs and butter until combined. Pour the milk mixture into the dry ingredients and beat until well combined.

2. Set the batter aside for at least 30 minutes or chill overnight in the fridge.

3. Heat a little oil in  a nonstick pan and pour some of the  batter into the pan (the batter should be quite runny). Fry the pancakes until you’ve used all the batter.


4. Heat all the ingredients in a saucepan until the sugar has dissolved. Simmer slowly for a few minutes or until slightly reduced.

5. Pour half the sauce into a large pan. Fold the pancakes into triangles and arrange in the sauce in the pan. Pour the rest of the sauce over and heat for 1-2 minutes.

To serve

6. Remove from the heat, decorate with the orange and lemon wedges and serve with cream or ice cream (if using). 

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