Crepes Suzette recipe


A scrumptious cirtus crepe recipe from our chefs in Toulouse France. Learn to make authentic French desserts on their dessert making and pattisserie weekend in Toulouse.

Crepes batter
120g plain flour
Pinch salt
Pinch sugar
1 egg
2 egg yolks
280ml milk
30ml oil

8 sugar lumps
Juice of one lemon
60ml brandy
30ml Curacao
60g caster sugar
60g butter
200ml orange juice

Make up the crepes mixture.
Sieve the dry ingredients into a bowl.  Make a well in the centre and add the beaten egg.  Mix well and gradually add in the oil and the milk.  Beat with a whisk to form a smooth thin batter of pouring consistency.  Leave to stand for 30 minutes.  Fry thin crepes and set aside.

Rub the sugar lumps over the orange peel until they have taken on the colour.

Squeeze the orange and lemon and mix with the curacao and 30ml of the brandy, and the 200ml of orange juice, add the sugar lumps and stir until dissolved.

Spread the caster sugar over the bottom of a sauté pan and heat until it turns to caramel.  Pour in the liquid to stop caramelisation.  Stir in the butter and gently simmer.

Fold the crepes into four and place into the sauce to reheat.

Pour in the brandy and ignite.  Serve on hot plates.