Crepes Suzette

A French dessert guaranteed to impress
Cath Muscat


Tip: To make julienned zest; peel orange rind into wide strips using a vegetable peeler. Using a small sharp knife, remove white pith. Cut zest into very thin strips. Alternatively, use an orange zester.



Make crepes; sift flour into a bowl. Add sugar and stir to combine. Whisk eggs, 1 cup of milk, melted butter and brandy in a jug. Make a well in the centre of dry ingredients. Pour in egg mixture and whisk until smooth (pass mixture through a sieve to remove any lumps). Cover and let stand for 30 minutes. Batter should be consistency of pouring cream – thin down with remaining milk if necessary. Transfer batter to a pouring jug.


Lightly grease a 20cm shallow non-stick frying pan or crepe pan with butter. Tilt pan and pour 2-3 tbsps of batter onto one side, swirling pan to coat base. (Tip any excess batter back into the jug, to ensure a thin pancake.)


Cook on a medium heat until crepe is golden underneath, about 2 minutes. Loosen edges with a thin metal spatula and turn over. Cook other side for 1-2 minutes. Stack crepes on a plate, cover with a tea towel and continue process.


To make sauce; put all ingredients except zest in a medium metal frying pan over a medium-high heat and stir until sugar dissolves. Bring to a simmer and cook, without stirring, for 8-10 minutes or until syrupy. Add zest and swirl pan to combine. Remove from heat.



To serve, stack a few crepes in pan to coat with sauce. Place over a low heat to warm. Fold each crepe into quarters and transfer to serving plates. Repeat with more crepes. Spoon remaining sauce over crepes and drizzle with cream to serve.


Note: Any leftover crepes can be frozen – layer between baking paper before freezing.

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