Name: Crêpes Suzette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: French
Ingredients: 1x classic pancake recipe (see 'Goes well with'); 3 tbsp caster sugar; 250ml freshly squeezed orange juice (2-3 oranges); zest 1 orange; 1 tsp lemon juice; 1 tbsp Grand Marnier or Cointreau; 50g unsalted butter

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Crêpes Suzette

Crêpes Suzette

Good Food team

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Serves 4 - 6

More effort

Prep: 15 mins

Cook: 35 mins

A star rating of 4.9 out of 5.24 ratingsRate

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This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

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Classic crêpes

A star rating of 4.4 out of 5.124 ratings

Ingredients

Nutrition

Units:

MetricUS

1x classic pancake

recipe (see 'Goes well with')
3 tbsp caster sugar
250ml freshly squeezed orange juice

(2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier

or Cointreau
50g unsalted butter

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Nutrition: per serving

kcal451
fat22g
saturates13g
carbs51g
sugars24g
fibre1g
protein9g
salt0.17g

low

Method

step 1

Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
step 2

Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
step 3

Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
step 4

Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Recipe from Good Food magazine, March 2011

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A star rating of 4.9 out of 5.24 ratings

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