Crepes Suzette pancake recipe

Name: Crepes Suzette pancake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4oz) Plain flour, sifted; 2 Medium eggs; 200 ml (7fl oz) Whole milk; 50 ml (1.8fl oz) Cold water; 1 Orange, zest grated and juiced; 1 tbsp Cointreau; 1 tbsp Melted butter; 75 g (2.6oz) Butter; 75 g (2.6oz) Caster sugar; 2 Oranges, juiced; 2 tbsp Cointreau; 1 Clarified butter, for frying; 2 tbsp Cointreau

Servings: persons

125 g (4.4oz) Plain flour, sifted
2 Medium eggs
200 ml (7fl oz) Whole milk
50 ml (1.8fl oz) Cold water
1 Orange, zest grated and juiced
1 tbsp Cointreau
1 tbsp Melted butter
75 g (2.6oz) Butter
75 g (2.6oz) Caster sugar
2 Oranges, juiced
2 tbsp Cointreau
1 Clarified butter, for frying
2 tbsp Cointreau

1
Sift the flour into a large mixing bowl with a pinch of salt.
2
Make a well in the centre and crack in the eggs.
3
Whisk the eggs into the flour, drawing the flour down from the sides, to make a thick paste.
4
Whisk in the milk and water, a little at a time, to make a smooth, thin batter.
5
Stir in the orange zest, juice, Cointreau and melted butter.
6
Cover with a clean tea towel and set aside for 2 hours to rest.
7
Melt a teaspoon of clarified butter in a small (15cm/6in) frying pan placed over a high heat.
8
Add 3 tbsp of the batter and swirl to coat the bottom of the pan.
9
After 30 second to a minute, lift the crepe with a palette knife.
10
If it's golden, flip and cook for a few seconds more.
11
Slice out of the pan and keep warm while you repeat with the remaining batter to make 12 crepes in total.
12
In a large frying pan, melt the butter for the sauce.
13
Add the sugar, orange juice and Cointreau.
14
Warm through for a few minutes, then slide the first of the crepes back in.
15
Soak it in the sauce, then fold it in half with a palette knife and then in half again to make a triangle.
16
Push the crepe to the edge of the pan and slide in the next one.
17
Repeat until all the crepes are soaked and folded.
18
Warm a heatproof ladle over the hob.
19
Pour in 2 tbsp of Cointreau and light.
20
Pour the flaming liqueur over the crepes and let the flames die down.
21
Serve the crepes on warm plates with the sauce poured over.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 125 g (4.4oz) Plain flour, sifted, 2 Medium eggs, 200 ml (7fl oz) Whole milk, 50 ml (1.8fl oz) Cold water, and more.

Yes, Crepes Suzette pancake recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!