Brunch has never looked better! Try this crêpes suzette recipe for the ultimate brunch spread.
This elegant French dessert never fails to impress. Thin, delicate crêpes are soaked in a buttery orange sauce made with fresh juice, zest, sugar, and a splash of liqueur—typically Grand Marnier or Cointreau. The sauce is flambéed for a touch of drama and a subtle caramelised flavour.
Served warm with the sauce drizzled over, crêpes suzette is the perfect combination of citrusy sweetness and silky texture.
SERVES 6 | PREP TIME: 25 mins | COOK TIME: 30 min
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Crêpes Suzette
Ingredients
- For the crêpes
- 75 g flour
- 3 eggs, beaten
- 2 tsp vegetable oil
- 200 ml milk
- Zest of 1 orange
- 1 tbsp butter
- For the sauce
- 50 g butter, at room temperature
- 50 g brown sugar
- Zest and juice of 2 oranges
- ⅓ cup Grand Marnier or brandy
- Cream, whipped, to serve
Instructions
For the crêpes
Place the flour in a bowl and make a well in the centre. Add the eggs and oil and whisk to incorporate the flour.
Slowly add the milk, while whisking continuously, to form a batter. (The consistency should be of thick cream. Add a little more milk if needed.) Add the orange zest. Allow to rest for half an hour.
Heat a non-stick pan over medium heat and melt the butter. Add a ladleful of batter. Swirl the batter around the pan to spread, and pour any excess back into the bowl.
Fry for 30–45 seconds, until golden, then flip to cook the other side. Repeat with the remaining batter.
Stack the crêpes on a plate under a tea towel to keep warm.
For the sauce
Whip the butter, sugar and orange zest until well combined.
Add the orange butter to the pan and melt. Add the orange juice and bring to the boil, then add the Grand Marnier or brandy.
Simmer the sauce for 5 minutes. Fold the pancakes into quarters and place in the pan to heat through. To flambé, very carefully set the sauce alight and allow it to flame briefly, then remove from the heat.
Add some fruit (optional) - Serve immediately.
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