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Crêpes Suzette

Emma Knowles recipe for crêpes Suzette.

By Emma Knowles
  • 40 mins preparation
  • 50 mins cooking plus cooling freezing, resting
  • Serves 4 - 6
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Crêpes Suzette
This dish is a classic, and for good reason - the sheer theatre of flaming the dish is a winner, but so too is the tang of citrus.


  • 175 gm plain flour
  • 50 gm caster sugar
  • Finely grated rind of 1 orange
  • 500 ml (2 cups) milk
  • 3 eggs
  • 80 gm melted butter, plus extra for brushing
  • 50 ml Cointreau or Grand Marnier, plus 60ml extra, to flamber
  • 1 ruby grapefruit, peeled and segmented
  • 2 oranges, peeled and sliced into rounds
  • 2 blood oranges, peeled and sliced into rounds
Suzette butter
  • 110 gm (½ cup) caster sugar
  • Finely grated rind and juice of ½ orange and ½ lemon
  • 150 gm softened butter
  • 40 ml Cointreau or Grand Marnier
  • 40 ml Cognac or brandy


  • 1
    Combine flour, sugar, orange rind and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a separate bowl, then gradually add to flour mixture, whisking until very smooth. Whisk in liqueur, then transfer batter to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
  • 2
    Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan quickly to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
  • 3
    For Suzette butter, combine, sugar, rinds and juices in a bowl, stir to dissolve sugar, then beat in butter, stir in liqueur and Cognac, and set aside.
  • 4
    Melt a little Suzette butter in crêpe pan, add a crêpe and cook, turning once, to coat (10-15 seconds), fold into quarters and transfer to a flameproof dish. Repeat with remaining crêpes, adding a little Suzette butter each time. Add remaining Suzette butter to crêpe pan, bring to a simmer and cook to a syrup consistency, then pour a little more over crêpes and the remainder in a jug to serve alongside. Return pan to heat until warm, add extra Cointreau, carefully ignite with a long match, tilting pan away from you (be careful, alcohol will burst into flames), then pour flaming liqueur over crêpes. Serve warm with citrus segments and slices and Suzette syrup.