Donal Skehan
Crêpes Suzette | DonalSkehan.com, Thin pancakes coated in a luscious, sweet orange flavoured sauce!
  • desserts-baking

Crêpes Suzette

October 30

Crêpes Suzette is one of those classic French, showstopper desserts that may seem hard at first, but really there is nothing to it! I use orange zest in the crêpes batter and fresh orange juice in the sauce to really bring out that citrus flavour! Finish with a final flourish of Grand Marnier (Or any other orange flavoured liqueur) and flambé with the stove’s flame or a long lighter. Remember to be cautious with the flambé part by having your head back and keep a lid handy just in case the fire gets too big.

  • time 20mins
  • serves Serves 2
  • video
Method
Thin pancakes coated in a luscious, sweet orange flavoured sauce!
  1. Sieve the flour into a large mixing bowl, add the orange zest, pinch of salt and with a spoon make a well in the center. In a separate bowl add the milk, eggs and melted butter and mix until combined. Pour the milk mixture into the flour well and slowly incorporate. Whisk until you have a light and smooth batter.
  2. Add a little butter to your frying pan over a hot heat, evenly coat the surface and then moving quickly add a ladleful of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan. Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour. Fold in half and then in half again to create a triangle and keep warm. Repeat this with the remaining 3 pancakes.
  3. Place the sugar into the pan and let it caramelise a little but not turn into a caramel colour. Add the butter, swirl through and once frothy add the orange juice to the pan. Once the sauce is slightly thick, add the pancakes back to the pan, one at a time, coating in the juices as you go. Continue like this until they're all re-heated, folded and well soaked with the sauce.
  4. Drizzle the grand marnier into the pan, tilt the pan towards the flame to flambé or use a lighter, taking care at this point of the flames. Serve onto individual plates with some a drizzle of any remaining sauce in the pan and a scoop of ice cream or orange slices.

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Ingredients

For the pancake batter:

1 cup of plain flour

Zest 1 large orange

Pinch of salt

2 free-range eggs

7 oz milk

2 tbsp butter, melted

For the sauce:

1/4 cup caster sugar

Juice of 2 large oranges

1/4 cup butter

4 tbsp Grand Marnier

To serve (optional): 

Good quality vanilla ice cream

For the pancake batter:

100g of plain flour

Zest 1 large orange

Pinch of salt

2 free-range eggs

225ml of milk

25g butter, melted

For the sauce:

50g caster sugar

Juice of 2 large oranges 

50g butter

4 tbsp Grand Marnier

To serve (Optional): 

Good quality vanilla ice cream

You'll Need

Medium non-stick frying pan OR a non-stick crêpe pan

2 large bowls

photo
If you make this recipe, be sure to tag your photo #DonalSkehan