Crepes Suzette. Or Susie Pancake if we’re being British. This pancake says ‘I’m sophisticated and French. Which basically means there’s nothing I can’t do’. The perfect pancake if you’re trying to impress.
Crêpe Suzette is probably the most famous of all crêpes (more famous than Johnny Crêpe and Led Crêpelin combined!). Yet very few people have dared to try and master it. It’s the flambé part that puts you off isn’t it? Don’t worry, keep focused and you won’t singe your eyebrows! The results will be well worth it.
- Juice of 1 Orange
- Zest of 1/2 an Orange
- 90g Butter
- 40g Caster Sugar
- 3 tbsp Cointreau
- 2 Large Crepes of 4 Small (hot or cold)
- Pop an ovenproof dish in the oven to keep warm – something like a small ceramic lasagna dish is ideal.
- Put the orange juice and zest in a saucepan along with the butter and sugar. Bring to the boil then simmer over a low heat until it thickens into a syrup. This will take about 10 minutes.
- Fold the crêpes into quarters. Grab your dish from the oven (using oven gloves!) and assemble the folded crepes along the bottom of the dish.
- Pour the hot orange syrup over the crepes and let them bubble away.
- In the meantime, warm the Cointreau in a saucepan over a low heat. Pour the Cointreau over the soaked crepes and light the Cointreau for a little bit of flambé fun. Pleeeeeeease be careful! No playing with fire now kids!
- Serve straight away as a delicious dessert.
- Use our Basic Crepe recipe to make the crepes for this recipe