Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Crêpes Suzette Recipe


Veg HT DP 50mins

This is a classic recipe which was first devised in the mid 1800's. Orange flavoured crêpes flambéed with cognac and orange liqueur.

Yield: Serves 4 Total time: 50 mins Keywords:    Hot Vegetarian Fruit Alcohol Dessert Pudding Pancakes Day Shrove Tuesday


100g/4oz Plain Flour
A pinch Salt
2 Eggs
300ml/10fl.oz. Milk
25g/1oz Butter, melted
The finely grated zest and juice of 2 Oranges
6 tbsp Caster Sugar
6 tbsp Orange Liqueur e.g. Cointreau or Grand Marnier

50g/2oz Softened Butter
50g/2oz Icing Sugar
3 tbsp Cognac



1. Place the flour, salt, milk and egg in a large bowl and whisk until smooth and lump free.  Using an electric whisk makes this quicker. Stir in the melted butter, half the orange zest and 1 tablespoon each of the caster sugar and orange liqueur, mix well then transfer to a measuring jug.


2. Heat the oil in a 20cm/8-inch frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer then fry over a moderate heat, until the underside is golden. This will only take 1-2 minutes.


3. Using a palette knife, turn the crêpe over and cook the other side for about 30 seconds until golden and set. Remove to a plate, and set aside to cool whilst you cook the remaining crêpes in the same way. You should get 12 x 20cm/8-inch crêpes.


4.  Place the softened butter in a bowl together with the icing sugar, remaining orange zest and 1 tablespoon of the orange liqueur, beat until well blended then spread over the cooled crêpes. Fold each crêpe in four or roll up and set aside.


5. Place the remaining sugar in a large frying pan, set over a medium heat and cook, stirring, until it dissolves then continue to cook, without stirring, until it caramelises and turns a light amber colour.


6. Remove from the heat, carefully add the orange juice then return to the heat and cook, stirring, until the caramel melts and the mixture is well combined  then add the crêpes and warm through for a few minutes, spooning the sauce over the top then sprinkle with the remaining liqueur and cognac, ignite with a taper or long match and serve immediately.

End of instructions



 Follow us 


Key techniques required to make this recipe


Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Make ahead: Up to 3 days in advance. Make  to stage 4 then refrigerate the filled crepes until ready to serve.


Tips, Options and Substitutions


Julienne some of the orange peel and add to the sauce at the same time as the pancakes. Serve as a garnish

Substitute the oranges with tangerines, mandarins or clementines

Warming the cognac in a ladle or small pan just before adding to the crepes will help it catch fire more easily

Serving Suggestions:

Serve immediately just as it is or with fresh cream or ice cream


Main equipment required to make this Recipe


Hand or electric whisk

Large mixing bowl or jug

Medium frying pan

Large frying pan or chaffing dish

Related Recipes and Information

Pancake Recipes

More Dessert  Recipes 

Sweet Sauce Recipes 

What's in Season


 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©