In France, Crêperies have withstood the pizza/sushi onslaught and are as popular as ever, the perfect economical family restaurant, with an infinite choice of sweet and savoury options. For a rather sophisticated dessert, here is the recipe that elevates the humble Crêpe to Suzette status. Makes 12 crêpes.


  • For the Crêpe Batter

  • 125g plain flour

  • 3 eggs

  • 2 tablespoons sunflower oil

  • 75g salted butter, melted

  • 3 tablespoons sugar

  • 350ml full-fat milk

  • For the Orange Sauce

  • 100g salted butter

  • 100g sugar

  • 8 tablespoons Grand Marnier or Cointreau liqueur

  • 3 tablespoons brandy

  • Zest and juice of 1 orange

  • 50g butter, for the cooking


  • 1.

    Sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and stir well with a whisk, working out any lumps that form. Let the batter rest in the fridge for a good hour.

  • 2.

    To make the sauce, put the butter in a small saucepan, add the sugar, 2 tablespoons Grand Marnier or Cointreau and 1 tablespoon brandy, and the orange zest and juice. Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.

  • 3.

    To cook the crepes, heat a little of the 50g of butter in a crepe pan. Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly. Cook for about 20 seconds, then flip the crepe over and cook for a further 20 seconds until it is golden brown. Slide it out of the pan onto a warmed plate and keep warm as you make the rest, melting a little butter in the pan for each one.

  • 4.

    To serve, pour the sauce into a frying pan over a low heat. Put the crepes in the sauce one at a time, folding them once, and then again, to make little triangles. Spoon the sauce over the crepes to make sure they are all soaked with sauce. Warm the remaining Grand Marnier and brandy in a small saucepan. At the table, pour it over the crepes in the pan, ignite for a magnificent flambé and serve.

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