Whip up this classic French dessert at your next dinner party to end the meal with a bang! Flambéing the crepes in front of your guests will ensure this recipe is a winner and your hosting skills will be remembered for years to come.

Serves
8

Preparation

20min

Cooking

20min

Skill level

Mid
By
Average: 3.5 (48 votes)
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Ingredients

Crêpes

  • 250 g flour
  • pinch of salt 
  • 50 g caster sugar 
  • 3 eggs 
  • ½ litre milk 
  • 40 ml Cointreau 

Suzette butter

  • 150 g butter, softened 
  • 8 tbsp caster sugar or 24 sugar cubes 
  • 50 g caster sugar 
  • 1 orange, juiced
  • ½ lemon, juiced 
  • 40 ml cognac 
  • 40 ml liqueur (Grand Marnier, Cointreau, Curaçao) 

To flame

  • 40 ml cognac 
  • 40 ml liqueur (Grand Marnier, Cointreau, Curaçao) 
  • 20 g caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 1 hour

To make the crêpes, place the flour, salt and sugar in a large bowl. Make a well in the centre. Crack the eggs in the middle and combine with a whisk.

Gradually add the milk to the flour mixture, and combine well (the mixture needs to be very smooth). Add a dash of Cointreau and set aside to rest for 1 hour.

Brush crêpe pan with butter and add a ladleful of the crêpe batter, tilting the pan to coat evenly. Cook the crêpe until golden at the edges, and turn to cook other side.

Suzette butter
Combine the butter and sugar in a bowl. Stir until smooth.

Rub 3 pieces of sugar against the orange skin and 1 against the lemon. Place in a bowl with the other sugar.

Squeeze 1 half of the orange on the sugar and crush with a fork.

Slowly add this mixture to the butter, combining well.

Add the cognac and the liqueur. Store in fridge until required.

Heat a knob of Suzette butter in a frypan. When melted (no colour), place a crêpe in the pan. Cover both sides in the butter and fold in half twice. Place on the side of the pan.

Repeat with the remaining Suzette butter and crêpe batter. Keep the crêpes warm in the pan. Pour the cognac and liqueur over the crêpes. Very carefully, flame by tilting the saucepan towards the stove flame.

Sprinkle some sugar on the flame and serve.

 

Note
• If you have a number of people, repeat this process for each serve.