Crepe Suzettes

4.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
  • Print:
Crepe Suzettes


  • 100g plain flour
  • 2 medium eggs
  • approx. 200ml milk
  • 25g melted, salted butter
  • finely grated zest of 1 orange
  • pinch each of caster sugar and salt
  • oil, for greasing
  • For the Filling
  • 250g caster sugar
  • 100ml fresh orange juice
  • 50ml water

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Follow Phil


  • Place the flour in a large bowl, add half the milk and eggs and beat together.
  • Slowly add the rest of the milk to make a thin batter then whisk in the melted butter, orange zest, sugar and salt.
  • Next, make the sauce - stir the caster sugar in a pan over a low heat until the sugar turns to caramel.
  • Once the sugar is a deep colour CAREFULLY add the orange juice and water - you may need to stand back as it is likely to spit - and stir in.
  • Re-boil and reduce until you have a nice thick sauce.
  • Once the sauce is finished add the fresh orange zest, brandy and butter stir through and keep warm.
  • Heat a little oil in a 20cm non-stick frying pan until the oil begins to smoke.
  • Pour in just enough of the batter to cover the base of the pan and cook until set and just brown on the edges.
  • Flip or turn over the crepe and cook the other side until just set.
  • Turn crepe out onto a plate and repeat to make more crepes using the remaining batter.
  • To finish, warm the sauce in a shallow sauté pan, fold the crepes into quarters and place in the hot sauce to warm through. 
  • I like to serve these with vanilla ice cream and or double cream.

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