Crêpes Suzette

Crêpes Suzette in Le Creuset - Pancakes in Orange Sauce

We love pancakes here, at Wholemilk Club HQ. Ideally, fresh and hot, with sugar and lemon juice. 

This year, however, we thought we'd revive a classic: Crêpes Suzette. Once a staple of high-end, French restaurants, it now lies relatively forgotten in dusty recipe books, hidden on top shelves. 

It's a delicious, uncomplicated dish, with a rich, sweet, citrusy sauce full of orange flavours. It's also a great way to get your butter intake up.  

Crêpes Suzette Ingredients - Oranges, Lemon, Caster Sugar, Cointreau, Butter

The pancake batter itself can be flavoured. Michel Roux Sr has recipes in which the batter contains orange blossom water and orange liqueur.

I liked the sound of this and opted for a couple of teaspoonfuls of Cointreau.   

The traditional sauce contains more sugar and butter, and less juice than this recipe. That's hardcore, even for us.

Crepe in le Creuset Crepe Pan

For the pancakes  (makes 8-10)

120g Plain flour

Pinch of salt

2 Eggs

250ml Milk

50ml Double Cream

2tsp Orange liqueur  

20g butter

For the sauce 

4 Oranges, one zested, three juiced, one segmented

1 Lemon, zested and juiced

50ml Cointreau

60g Butter  

30g Sugar

Crêpes Suzette - Pancakes in Orange Sauce


Start by making your batter. This should be made an hour or more before you want to cook the pancakes, to allow it to rest. 

Whisk the eggs and one third of the milk together with the flour and salt until smooth. 

Then add the second third of the milk, whisking until smooth, before doing the same with the final third. 

Incorporate the liqueur and cream, then leave somewhere warm, to rest.

To make the sauce put all the ingredients into a saucepan and bring slowly to the boil.  

Meanwhile, heat the pan you will make pancakes in, and melt the 20g butter in it. Whisk this into the batter, then begin frying the pancakes, lightly buttering the pan between each. Set them aside as they are made, between sheets of greaseproof paper.

Once the sauce has reached boiling point, allow it to thicken slightly and add the segments of orange, then fold the pancakes into quarters and place them in the sauce. 

Once they are hot, they should be served as soon as possible.  

Crêpes Suzette - Pancakes in Orange Sauce