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Crêpes Suzette – French Pancakes with Orange Sauce

2018-04-24
  • Servings: 8 crêpes - 2 per person

 

Sweet crêpes are one of my favourite desserts. They are easy to make and you can fill them with what ever you like.

But crêpes Suzette with their sweet orange sauce are the most known dessert crêpes. They were made famous in France.

The original recipe includes the use of orange liqueur to flambé the crêpes but I do not use any in my recipe which is simplified.

The crêpe batter recipe here is a basic one and is good to adapt for sweet or savoury fillings.

N.B: it is recommended to prepare the batter in advance to let it rest at least 1 hour before cooking.

Ingredients

  • FOR THE CREPES BATTER
  • 1 cup of all purpose flour
  • 1.5 cup of full fat milk
  • 2 or 3 eggs
  • 2 tbsp of vegetable oil
  • 1 pinch of salt
  • FOR THE SWEET ORANGE SAUCE
  • Juice of 2 big oranges and 1 mandarine
  • 1 tsp of orange zest
  • 3 or 4 tbsp of caster sugar
  • 1 tbsp of marmalade
  • 75 or 100g of unsalted butter

Method

Step 1

Combine all the ingredients for the crêpes batter in a bowl and whisk until smooth. Alternatively, you can use a blender. The batter must be fluid.

Step 2

When ready to cook, use a crêpe skillet or any 8 to 10 inches non stick skillet. Brush with oil (or melted butter if you prefer) then, on medium heat, pour enough batter to cover all the bottom, spreading it in a thin layer. Cook for few seconds then lift one edge to check if it is well cooked then flip the crêpe and cook on the other side. Repeat this operation with the remaining batter until you obtain a stack of cooked crêpes. You can prepare the crêpes well in advance as they will be reheated with the sauce when ready to eat.

Step 3

For the sauce, pour the orange and mandarine juices in a saucepan then add all the other ingredients. Bring to the boil then lower the heat and let the sauce cook until it becomes thicker and syrupy.

Step 4

Pour the hot orange sauce into a large pan then heat each crêpe in this sauce before folding it into a triangle. Repeat with the other crêpes then serve them on a platter, covered with the remaining sauce spooned from the pan.

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