Crêpes Suzettes with Tangerine Butter and Cognac

Ed Baines gives these classic French pancakes a different and delectable fruity twist by using tangerines instead of oranges
By Ed Baines
Crêpes Suzettes with Tangerine Butter and Cognac
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 2 hrs standing for the batter
  • Effort: easy


For the crêpes

  • 250 g plain flour
  • 3 eggs
  • 250 ml milk
  • 1 tangerine, juice only
  • 1 tbsp orange liqueur
  • 2 tbsp olive oil

For the butter

  • 50 g unsalted butter
  • 1 tangerine, juice and zest
  • 1 tbsp orange liqueur
  • 4 tbsp caster sugar
  • 1 tbsp cognac
  • 1 tbsp caster sugar
  • ice cream, to serve


1. To make the crêpes: sift the flour into a mixing bowl and add the eggs, milk, a pinch of salt, tangerine juice, liqueur and olive oil into the centre.

2. Mix well to form a smooth batter and allow to stand for at least 2 hours.

3. To make the tangerine butter: in a bowl, cream the butter with the tangerine juice and zest, liqueur and caster sugar until pale.

4. Heat a dry pancake pan until quite hot and add 3 tablespoons batter. Tilt the pan all round so that the batter spreads to cover the bottom of the pan.

5. Cook until bubbles rise on the top of the crêpe, then turn it over (it should be nicely browned on the underside) and cook the other side until it is also lightly browned. Remove the crêpe from the pan and transfer to a plate.

6. Wipe the pan clean with a wad of kitchen paper and continue cooking for another 3 or 4 crêpes in the same way until all the batter is used.

7. Remove the crêpes from the pan, and spread each one with the tangerine butter.

8. Roll up the crêpes.

9. Return the crêpes to the pan with the cognac and caster sugar and heat gently until heated through.

10. Serve with ice cream.

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