Crêpes Suzette Recipe

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Tangy oranges, brandy and liqueur turns these gorgeous crêpes into a super-indulgent treat. Enjoy!


  • 125g (4oz) plain flour
  • pinch salt
  • 2 large Lion Quality eggs
  • 300ml (½ pint) milk
  • 15g (½ oz) butter, melted
  • oil for cooking
  • For the orange sauce:
  • 75g (3oz) butter
  • 75g (3oz) sugar
  • grated rind and juice 2 oranges
  • 2 oranges, peeled and segmented
  • 2 tbsp orange flavoured liqueur
  • 1 tbsp brandy


  • For the pancakes, sift the flour and salt into a bowl. Make a well in the centre and add the Lion eggs and a little milk. Beat until a smooth paste is formed then add the remaining milk and butter, leave to stand 30 mins.

  • Heat a little oil in a 15cm (6in) omelette pan, pour in 2tbsp batter and tilt to coat the bottom evenly. Cook over a high heat until lightly brown underneath. Turn the crêpe with a palette knife and cook the other side for 30 seconds. Remove from the pan on to a tray and cover to keep warm then continue to make crepes until all the batter is used.

  • Put the butter and sugar into a frying pan, add the orange juice and rind and heat until bubbling. Dip each crêpe into the sauce, fold into quarters then arrange in a warm serving dish with orange segments. Pour the liqueur and brandy into the pan light with a match, then pour the flaming sauce over the crêpes and serve.

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Top Tip

When buying eggs, look out for the Lion Quality symbol: this indicates that they're British-laid and have been vaccinated against salmonella.