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Simple Crepe Suzette


This is an impressive dessert that is easy to serve with the prep all done beforehand.

  • For the batter:
  • 80g cream flour
  • 25g caster sugar
  • 1 large egg
  • 225ml milk
  • A small pinch of salt

For the orange sauce:

  • The juice and zest of one orange
  • The segments and zest or another orange
  • A good glug of Cointreau or Grand Mariner
  • Butter and Sugar to finish.
Simple Crepe Suzette


  • Sieve the flour salt and sugar together into a large bowl. Make a well in the centre and add in the egg. Add half the milk and whisk well to a smooth batter. Add the second half of the milk whisk well and set aside. Whisk in the melted butter just before frying.
  • Zest and juice one orange into a bowl, then zest and segment the second orange into the same bowl. Set aside.
  • Fry the pancakes in one at a time or in batches on several pans if you’re brave, stack them onto a Pyrex plate and keep until ready.
  • When you’re ready, put a large pan on a high heat and add a tablespoon of butter and sugar and allow to melt together, then add some of the juice, zest and segment mix.
  • Add 4 pancakes folded into triangles and allow them to slop around in the sauce. Add a good glug of the Cointreau and light the alcohol with a lighter or by tilting the pan towards the flame on the stovetop.
  • When the alcohol has burned off place the pancakes on a 1 large or 4 individual plates with some of the sauce and a scattering of the segments. Enjoy with a blob of softly whipped cream.