Recipe

Crêpes Suzette

A true classic of French cuisine, Crêpes Suzette is a spectacular dessert, especially if you ignite the sauce at the moment of serving.

Aug 27, 2019 7:04am
  • 1 hr 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Crêpes Suzette
  • 3/4 cup (110g) plain flour
  • 3 eggs
  • 2 tablespoon vegetable oil
  • 3/4 cup (180ml) milk
Orange liqueur sauce
  • 125 gram unsalted butter
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cup (375ml) orange juice
  • 2 tablespoon lemon juice
  • 1/3 cup (80ml) orange-flavoured liqueur

Method

Crêpes Suzette
  • 1
    Sift flour into medium bowl, make well in centre; add eggs and oil then gradually whisk in milk until smooth. Pour batter into large jug, cover; stand 1 hour.
  • 2
    Heat greased heavy-based crêpe pan or small frying pan; pour ¼ cup of batter into pan, tilting pan to coat base. Cook, over low heat, until browned lightly, loosening edge of crêpe with spatula. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm. Repeat with remaining batter to make a total of eight crêpes, greasing pan each time.
  • 3
    Make orange liqueur sauce. Melt butter in large frying pan, add sugar; cook, stirring, until mixture begins to brown. Add strained juices; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until a golden colour. Remove from heat; add liqueur, ignite.
  • 4
    Fold crêpes in half then in half again, place in sauce; warm over low heat.
  • 5
    Remove crêpes to serving plates; pour hot sauce over crêpes. Serve with orange slices, if you like.

Notes

Be very careful when igniting the sauce,­ use extra long matches, available from supermarkets or camping stores, or a barbecue lighter and make sure overhead exhaust fans are turned off. Igniting the sauce burns off the alcohol, leaving a more intense flavour. If you prefer, the sauce can be served as is, without first igniting it.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food