Saturday 25 February 2017

Crêpe Suzette

It's a classic, Crêpe Suzette. Once you've tried them, it won't take you long to realise why! Whether it be the stickiness of the sauce, the fragrance of the orange or the warmth of the Grand Marnier, you'll soon see for yourself why it works so well.

If you dislike Grand Marnier, swap it for orange juice instead. It won't change a thing.

Ingredients:                                                                                        (Makes enough for 6 pancakes)

105ml Grand Marnier
125g unsalted butter
125g caster sugar
2 oranges                                                                                      

  • Start off by making a stack of pancakes. Once made, leave them to one side. It's time to crack on with the sauce.
  • Start by zesting an orange into a small bowl. Once zested, peel it with a knife and remove the segments. Keep the segments to one side for now.
  • Juice the second orange into a bowl and combine with the zest.
  • Heat up the sugar and butter in a pan over a low heat. Once 
  • the sugar starts to dissolve, turn up the heat.
  • Eventually, the mixture will start to caramelise into a deep amber colour. Remove from the heat and add the orange juice and zest mix. Be careful here as it's likely to pop and spit!
  • Return to the heat and continue to boil. Once it's been reduced into a thick sauce, add the Grand Marnier.
  • Heat a little longer before adding the orange segments. Turn the pan down to a low heat.
  • Add the folded pancakes (crêpes) to the sauce and heat back through. Coat them with the sauce. 
  • Once the pancakes have been reheated, it's time to remove them. Add the orange segments and sauce from the pan. Finish off with a dollop of whipped cream for added enjoyment. 



  1. That looks absolutely delicious, Neil! Next time my son makes pancakes, I'll show him this, minus the booze, of course!

    1. Thank you Azlin! I hope he enjoys them, they are delicious even without the Grand Marnier.


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