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Crepe Suzette

The classic French dessert is made with homemade candied orange, Grand Marnier sauce and topped with toasted macadamias. 


  • Candied Orange

  • 1 Orange

  • 1.5 cups water

  • ½ cup sugar

  • Orange Grand Marnier Sauce

  • 30ml Grand Marnier

  • 200ml orange juice

  • 100g Sugar

  • To Serve

  • 2 Crepes folded into quarters

  • 100ml Orange sauce

  • 2 slices candied orange

  • 1 scoop Macadamia Ice Cream

  • 30g Crushed macadamias (toasted)


  • Candied Orange:

  • 1.

    Take an orange, slice it in half through the ends (lengthwise) and lay the cut side down. Take a very sharp knife and cut 5mm slices. Set these aside.

  • 2.

    In a large, heavy skillet, bring water and sugar to a boil, once boiling add add orange slices.

  • 3.

    Let it boil for about 5-10 minutes, turning oranges once or twice, then reduce heat to medium and let it continue cooking for about 30 minutes turning occasionally.

  • 4.

    The liquid will thicken and become a syrup. Reduce the heat until the oranges are at a low simmer.

  • 5.

    Continue cooking and occasionally turning until the syrup is thick and the oranges are translucent but still in tact.

  • 6.

    Remove from heat but let the orange slices remain in the pan as they cool for about 10 minutes.

  • 7.

    Then remove to a sheet of wax paper to cool completely.

  • Orange Grand Marnier Sauce:

  • 1.

    Heat up saucepan and deglaze with grand marnier (to burn off alcohol).

  • 2.

    Once alcohol burnt off, add orange juice and sugar.

  • 3.

    Set to a slow simmer and reduce slightly.

  • To Serve:

  • 1.

    Heat sauce in frypan, add folded crepes and heat through.

  • 2.

    Place crepes in main size bowl, add any remaining sauce from saucepan.

  • 3.

    Top with ice cream scoop, candied orange and toasted macadamias.

  • 4.

    Garnish with edible flowers.


To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.

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