Crêpes Suzette

Crêpes Suzette

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  • 4
  • Easy
  • 10 minutes
  • 10 minutes


  • To make the crêpes:
  • 140 g flour
  • 1 t sugar
  • ¼ t salt
  • 3 free-range eggs
  • 2 T melted butter
  • 2 cups milk
  • To make the sauce:
  • 4 ClemenGolds
  • 1 lemon
  • 50 g sugar
  • 3 T brandy

Cooking Instructions

Sift the flour, sugar and salt into a bowl. Whisk in the free-range eggs and melted butter. Gradually whisk in the milk, ensuring there are no lumps.

Strain into a jug and chill for 30 minutes. Heat a little butter in a nonstick crêpe pan. Ladle a small amount of batter into the pan and swirl until the pan is covered. Cook until the edges are golden brown, then flip and cook the other side for 1 minute or until golden. Repeat with the remaining batter.

To make the sauce, heat the juice of the ClemenGolds, the juice of the lemons, sugar and 1T brandy in a saucepan over a medium heat, whisking until the sugar has dissolved. Increase the heat and cook until reduced by half.

Warm 2 T brandy and flambé. Pour the sauce over the crêpes and serve immediately.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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