Crepes Suzette Recipe

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Crepes Suzette




For the pancakes:

110g GFFC gluten free plain flour

2 tbsp golden caster sugar

Pinch salt

3 medium eggs

200ml milk

75ml water

Grated zest of one orange

50g melted butter


For the sauce:

The juice of 3 large oranges

Grated zest of one orange

Grated zest and juice of one large lemon

1 tblsp golden caster sugar

4 tblsp Grand Marnier or Cointreau plus a little extra for flaming

50g unsalted butter



Place the flour, sugar and salt in a large mixing bowl and make a well in the centre. Crack the eggs into the centre and start whisking. Add the milk and water bit by bit until you have a light batter. Add the orange zest.


Melt some butter in the frying pan and pour 2 tablespoons of batter into the pan. Swill it around to give a thin even coating. Turn when golden on one side. When cooked, place on a warm plate. Carry on cooking the pancakes until you have a stack.


For the sauce, mix all the ingredients except the butter in a jug.

Melt the butter in a large frying pan, pour in the sauce and allow it to heat very gently.

Then place the first crepe in the pan and fold in into quarters. Push it to one side, then add the next crepe. Carry on until all the pancakes are warm, folded and soaked on sauce. Warm a little Grand Marnier or Cointreau in a large metal spoon, then light it and pour it over the crepes.


Serve on warmed plates.