Monday, May 3, 2010

Crepe Suzette

Every Monday night my immediate family (and partners) comes together for dinner. In the past my mum almost always cooked, but now that i'm living at home i'm trying to take over the reins! Well, as much as i can. Tonight i made dessert, and decided to go with an old classic: crepe suzette.

Crepe suzette is really a very simple dish; it is simply crepes with a rich orange caramel sauce. However it is delicious, and you're likely to have most of the ingredients sitting around your house. For this recipe i actually made 21 crepes, enough for 7 people. Cut the entire recipe in half if cooking for a smaller group.

Ingredients (Serves 7)


  • 3 cups plain flour
  • 900ml milk
  • 8 eggs
  • Pinch of salt
  • 60gm butter

Orange Sauce

  • Juice and zest of 8 large oranges
  • 1 1/2 cups white sugar
  • 80gm butter



Sift the flour into a large mixing bowl.

Add the eggs and slowly whisk in the milk until the consistency of thick cream is achieved; you may not need all the milk.
Melt the butter until bubbling and whisk through the flour mixture with salt until well combined.

Heat a nonstick frying pan over medium-high heat and lightly spray with cooking oil.
Add one ladle of the mixture to the pan and turn the pan so that a large, thin circle of batter covers the base of the pan.

Cook until the edges of the crepe begin to turn up, and then flip. If the crepe is not golden on the flipped side, up the heat.

Cook on the other side briefly for 30 seconds or so then transfer to a plate.
Fold the crepe into quarters.

Repeat for remaining batter, lightly spraying pan with cooking oil each time.


Heat a large frying pan to medium heat and add sugar.

Stir sugar until dissolved and caramelized.

Add the orange juice carefully and continue to simmer, stirring until the orange and caramel are combined.
Add the butter and stir through until melted.

Add the crepes to the pan, ensuring each is coated in the sauce.

Drizzle 1/2 cup brandy and 1/2 cup grand marnier over the crepes and carefully light with a match to flambe.
Don't worry if you can't get the crepes to light, i didn't! The other option is to keep the alcohol in a ladle and light the ladle, pouring the flaming liquid over the crepes.
Serve the crepes covered in sauce and with a scoop of icecream.


  1. Oh yummy. Thanks for the tasty post

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