Pancake Crêpes Suzette is a French Classic that includes tender crepes cooked in a caramelised, sugar, orange and Grand Marnier sauce.
The dish is delicious and is the perfect dish to celebrate Pancake Day. The origin of the dish is largely disputed but it’s believed to date back to the 19th century.
Now, the UK’s number one flour brand, Doves Farm, has shared their recipe for Pancake Crêpes Suzette.
The site said: “This classic orange-themed French pancake dessert is prepared in advance, then doused in a warm orange liqueur that is ignited at the table for a show-stopping flambé finale.”
The recipe, which serves six, can be cooked in just 10 minutes and includes 10 ingredients.
How to make Pancake Crêpes Suzette:
- 100g Doves Farm Organic Plain White Flour
- 2 eggs
- 300ml milk
- 1 tbsp brandy
- butter, for cooking
Suzette filling and flambé:
- 1 orange, grated rind and juice
- 75g butter
- 75g icing sugar
- 8 tbsp orange liqueur
- butter, for dish
1. Put the flour into a large bowl, break the eggs into the bowl and add 150ml of milk. Mix the ingredients until you get a smooth paste.
2. Next, stir in the remaining milk and the brandy to make a thin batter. The batter can be used straight away or kept in the fridge for up to 12 hours.
3. Add some butter to the frying pan, ensuring the pan gets nice and hot so the butter lightly covers the entire surface.
4. Stir the batter up with a spoon before ladling some into the hot pan. Make sure the batter covers the entire surface of the pan.
5. Cook the pancake until golden then loosen the edges and turn it over. Cook until also golden and transfer to a plate.
6. Keep making pancakes until all the batter is used. Allow the pancakes to cool, cover them and put them in the fridge for a day.
Suzette filling and flambé
1. Pre-heat the oven and rub some butter around the inside of the oven-proof dish. Grate the orange rind and squeeze the juice.
2. Next, measure the butter and icing sugar into a mixing bowl before adding the grated orange rind and juice. Mix it all together.
3. Then, lay the pancakes out on a clean work surface and divide the orange mixture between the pancakes, spreading it over one side of each one.
4. Fold the pancakes in half and then into quarters before arranging them on the oven dish. Bake the pancakes in the oven for 10 minutes.
5. While they’re baking, warm the orange liqueur in a saucepan but don’t allow it to boil.
6. Once baked, remove the pancakes from the oven and place them on the centre of the table with the hot liqueur. Immediately pour it onto the pancakes and ignite the liqueur with a lighter.
7. Tilt the dish to one side and carefully spoon any spare liqueur back over the pudding. Once the flame has disappeared and the alcohol is burnt off, the crepes are ready to serve.