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Crêpes Suzette

We still love this classic as a dessert option with flair! Anyone will be impressed and satisfied with a batch of Crêpes Suzette, and you can have them on the table in under an hour.


For the crêpes
75g flour
3 eggs, beaten
2 tsp vegetable oil
200 ml milk
Zest of 1 orange
1 tbsp butter
For the sauce
50g butter, at room temperature
50g brown sugar
Zest and juice of 2 oranges
½ cup Grand Marnier or brandy
Cream, whipped, to serve

For the crêpes
1. Place the flour in a bowl and make a well in the centre. Add the eggs and oil and whisk to incorporate the flour.
2. Slowly add the milk, while whisking continuously, to form a batter. (The consistency should be of thick cream. Add a little more milk if needed.) Add the orange zest. Allow to rest for half an hour.
3. Heat a non-stick pan over medium heat and melt the butter. Add a ladleful of batter. Swirl the batter around the pan to spread, and pour any excess back into the bowl.
4. Fry for 30–45 seconds, until golden, then flip to cook the other side. Repeat with the remaining batter.
5. Stack the crêpes on a plate under a tea towel to keep warm.
For the sauce
1. Whip the butter, sugar and orange zest until well combined.
2. Add the orange butter to the pan and melt. Add the orange juice and bring to the boil, then add the Grand Marnier or brandy. Simmer the sauce for 5 minutes.
3. Fold the pancakes into quarters and place in the pan to heat through. To flambé, very carefully set the sauce alight and allow it to flame briefly, then remove from the heat.
4. Serve immediately with cream.

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