Crepe Suzette is an old fashioned recipe, but it’s worth including on our website as it is easy and delicious – and I think it stands the test of time….. deliciousness never goes out of style!
Crepe Suzette
Course: Desserts, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
Orange Sauce
0.5 cup Orange juice-freshly squeezed
2 tbsp Caster sugar
1 tbsp Cointreau-(or orange liqueur)
1 tbsp Brandy
Crepes
1 cup Plain flour-sifted well
0.75 cup Milk
0.5 cup Water
2 Eggs-beaten
1 tsp Butter-melted
1 tbsp Caster sugar
Directions
- Crepes:
- Add all the ingredients in a bowl and beat until smooth.
- Cover and place in the fridge for one hour to settle.
- Heat a pan on medium heat and spray with canola spray or similar to grease.
- Add 3 tablespoons of the mixture to the middle of the frypan and tilt it around to form the crepe.
- Cook for one minute, then turn and brown on the other side.
- Remove and keep warm.
- Repeat until all the mixture is used up (should make approximately 12 crepes).
- Sauce:
- In a small saucepan mix all the orange sauce ingredients together.
- Carefully ‘light’ the mixture.
- When the flame goes out carefully pour the hot orange sauce over the folded crepes and serve immediately.
Notes
- Crepe Suzette is best made just before serving (although you can make the crepes a few hours in advance)
- Crepe Suzette is not suitable for freezing.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…