Crêpes Suzette

Is there anything more 70s than Crêpes Suzette? This retro recipe is an absolute classic and all the beautiful flavours you remember are still there! You can whip it out the next time you have friends or family over or half the recipe and treat yourself on a solo night in. The sauce is so delicious thanks to that lovey fresh orange and the Grand Marnier (or Cointreau if you prefer). Since the pancakes are so thin, pile two on your plate, pour over the sauce and enjoy!


For pancakes

  • 140g plain flour
  • 200ml whole milk
  • 2 eggs
  • 25g unsalted butter, melted, plus a little extra for greasing

For sauce

  • 3 tbsp caster sugar
  • 250ml freshly squeezed orange juice (2-3 oranges)
  • zest 1 orange
  • 1 tsp lemon juice
  • 1 tbsp Grand Marnier or Cointreau
  • 50g unsalted butter


  1. Make pancakes first: Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
  2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
  3. Heat the pan over medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
  4. Slide the pancake out of the pan and fold it into quarters. Continue until all the batter is used up.
  5.  Make the sauce: Tip the caster sugar into a non-stick frying pan and set the pan over low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
  6.  Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, and the Grand Marnier and return the pan to low heat to re-melt the caramel into the liquid.
  7.  Add the butter to the sauce in small pieces, bring to a boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

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