Crêpes Suzette

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Classic Crêpes Suzette that are a sweet & scrumptious treat!


  • 500 ml milk
  • 3 eggs
  • 20 g sugar
  • 8 tablespoons Cointreau
  • 200 g flour
  • 20 g butter + a little extra for frying
  • 1 vanilla pod
  • Pinch of salt
  • 70 g sugar
  • 70 g butter
  • Juice and grated rind of 2 large oranges


  1. Mix the sugar and orange zest with the butter until well combined.
  2. Slowly pour in the juice of one orange and 2 tablespoons of Cointreau, stirring constantly. Allow to firm up in the refrigerator for a while.
  3. This orange butter forms the basis of the Suzette sauce.
  4. In a bowl, mix the milk, eggs, sugar, 1 tablespoon of Cointreau and the flour.
  5. Melt 20g butter and add to the bowl. Mix until a smooth batter is formed.
  6. Cut open the vanilla pod, scrape out the seeds and stir them into the batter. Season with a pinch of salt.
  7. Make golden-brown, extremely thin crêpes.
  8. Melt a teaspoon of orange butter in a pancake pan over a medium heat. Place a crêpe in the pan, making sure it is well covered in orange butter. Fold it in half and then in half again to make a triangular shape.
  9. Repeat with another 3 crêpes until you have four folded crêpes in the pan.
  10. Now allow the crêpes to caramelize for a few minutes.
  11. In the meantime, heat 4 tablespoons of Cointreau in a small saucepan, pour this over the crêpes and set it on fire (make sure you turn the extractor hood off first!).
  12. Pour a little fresh orange juice over the crêpes and serve immediately.

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