Covered in a caramelised sugar, butter and orange sauce, our quick and easy Crêpes Suzette recipe is about to transport your tastebuds all the way to France. Perfect for breakfast, lunch or dinner, this will leave your kitchen smelling gorgeous.
- 100g plain flour
- 1 tbsp caster sugar
- 2 large eggs
- 300ml milk
- Butter, for frying
- 2 large oranges
- 50g butter
- 50g caster sugar
- 45ml orange liqueur, plus extra if desired
- To make the crêpes, put the flour, sugar, eggs and milk into a blender and blend for 20-30 seconds until well combined and no lumps remain.
- Pour into a jug and rest the batter for 15 minutes.
- Place a non stick pan over a medium heat and allow to fully heat through. Use a small amount of butter to grease the pan, then add enough batter to cover the base- swirling to make sure there are no batter-less areas.
- Leave to cook for a minute or so- you want the edges to crisp up and pull away from the pan and the crepe to be golden brown.
- Flip the crepe, and cook for a further minute on the other side.
- Stack the crepes, with sheets of greaseproof paper in between until you’ve used all your batter - you should have 6.
- To make the sauce finely grate the zest of one orange, and make strips with a zester from the other. Squeeze the juice from both oranges into a large frying pan. Add the grated zest (leave the zested strips for later), the butter and sugar and simmer for 5 minutes or until a little thickened and syrupy. Add the orange liqueur then either tilt the pan over the direct flame, or set the alcohol alight with a match. Leave to burn off, then give everything a good stir.
- One by one, add the crepes into the hot pan then fold into quarters making sure the sauce coats the surface evenly. Allow to re-heat fully then serve each crepe with some hot sauce and garnish with orange zest.
- If desired, warm up a little extra orange liqueur over a direct flame in a ladle. Set alight, then drizzle over each crepe and watch the alcohol burn off before tucking in.