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Crepe Suzette with Orange Sorbet


  • Sweet Pancakes

  • 150g flour

  • 3 eggs whole

  • 3 egg yolks

  • 450ml milk, full fat

  • 45g melted butter

  • 1 teaspoon sugar

  • Putting together:

  • 8 pancakes crepes

  • Zest of 2 large oranges

  • 50g caster sugar

  • 150g unsalted butter soft

  • 100ml orange juice

  • 4 tbsp cointreau

  • 4 tbsp brandy

  • Sugar to dust

  • Confit of Orange

  • Rind 3 oranges

  • 300ml water

  • 200g sugar

  • Orange sorbet

  • 500ml juice of orange

  • 1 tbsp cointreau

  • 1 tbsp liquid glucose

  • 250g sugar

  • 250ml water

  • Method


  • Sweet Pancakes:

  • 1.

    Put the flour in a bowl. Add the milk, eggs, egg yolks and sugar, whisking all the time. When everything is incorporated, add the melted butter. Next heat a little oil in a non-stick pan and allow to get hot. Ladle in enough mixture to cover the base. Cook the pancake for a minute on one side then carefully lift it over to the other side, continuing to cook until pale brown. Take out and layer the pancakes between sheets of greaseproof paper, repeat until the mixture is finished.

  • Putting together: :

  • 1.

    Make the crepes and have them ready.

  • 2.

    Remove the zest from the oranges and add to the soft butter. Mix until white.

  • 3.

    Now add the orange juice slowly so it is well incorporated.

  • 4.

    Add the cointreau and mix.

  • 5.

    In a nonstick frying pan add quarter of the cointreau butter and bring to the simmer.

  • 6.

    Now add two pancakes and throw over the first table spoon of brandy and light with a match.

  • 7.

    Keep the liquid moving over the pancakes until the flame goes down.

  • 8.

    Arrange on a plate and serve with sorbet on the side.

  • 9.

    Top with confit of orange and dust with sugar.

  • Confit of Orange:

  • 1.

    Remove the skin of the oranges and cut into fine julienne.

  • 2.

    Make the syrup with the sugar and water and set aside.

  • 3.

    Take the julienne and put them in a small pan of boiling water.

  • 4.

    Leave for 30 seconds.

  • 5.

    Strain and refresh with cold water then repeat the process twice more.

  • 6.

    Now put the orange into the syrup and cook for approximately 15 minutes.

  • 7.

    Remove it from the syrup and allow the orange to get cold.

  • 8.

    Leave to one side until ready to serve.

  • Orange sorbet:

  • 1.

    To make the syrup, bring the sugar, water and glucose to the boil, stirring throughout.

  • 2.

    Simmer it for 2 minutes and then allow it to cool. Keep it in the fridge until required.

  • 3.

    Stir together the orange juice and Cointreau then add the syrup; this is a matter of taste - if you think it is sweet enough before you have finished adding it all, just stop. Either put it into an ice cream machine or freeze it.

  • 4.

    If freezing it, remove the sorbet from the freezer every now and again as it freezes, and give it a stir to break down the crystals.

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