Crêpes Suzette with crème fraîche

Ed Baines serves up this classic French pancake dish with lashings of tangy crème fraiche
By Ed Baines
Crêpes Suzette with crème fraîche
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 175 g self-raising flour
  • 1 tbsp caster sugar
  • 01 pinches salt
  • 2 eggs
  • 275 ml milk
  • 25 g butter, melted
  • 75 g unsalted butter
  • 150 ml sugar syrup
  • 4 tbsp demerara sugar
  • 3 oranges, peeled and cut into segments
  • 1 orange, Juice of
  • 100 ml brandy
  • crème fraîche, to serve


1. In a large mixing bowl sift together the flour, sugar and salt. Make a well in the centre and break in the eggs. Using a whisk, gradually beat in the eggs and the milk making a smooth batter. Stir in the melted butter, reserving a little to grease the frying pan.2. First make the crêpes. Heat an 18cm frying pan until hot. Brush with the melted butter. Add in a ladleful of the batter, tilting the pan to spread it thinly and evenly. Fry until set and golden-brown underneath. Using a spatula turn the crêpe over and fry briefly to brown the other side. Transfer to a warm, heatproof dish.3. Repeat the process making 8-10 crepes in all.4. In a large, heavy-based frying pan heat together the unsalted butter, sugar syrup and sugar until tick and syrupy. Add in the orange segments and juice. Cook briskly until reduced by half.5. Pour the orange syrup over the crêpes. Heat the brandy in a small pan until warm. Ladle the warm brandy over the crêpes and set alight. Serve with Crème Fraîche.

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