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Crêpes Suzette

Crêpes Suzette

Try this easy crepes suzette recipe

Crêpes Suzette

Crêpes Suzette the Koornland way. Sweet and citrussy, this goes down an absolute treat at any time of year. Treat yourself or loved ones... Recipes Crêpes Suzette European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Crêpes
  • 110g plain flour sifted
  • pinch salt
  • 2 eggs
  • 200ml milk
  • 1 orange, zested
  • 25ml castor sugar
  • 50g butter
  • water
  • Sauce
  • 1 small lemon, juiced and grated
  • 25ml castor sugar
  • 50ml fresh orange juice
  • orange segments
  • 50g butter
  • 1 orange, zested
  • 1 tot Cointreau
  • 1 tot brandy
  • a little water
  • vanilla ice cream


  1. Sift flour and a pinch of salt into a large bowl. Make a well in the centre and break in eggs and whisk, incorporating all the flour from the sides of the bowl. Experiment if you wish, using just whisked egg whites or a combination of yolks (as long as the ratios remain the same).Then add milk a little at a time and make sure there are no lumps. (I prefer to use a hand balloon whisk as this is very satisfying, somehow). Bring it to the consistency of thin cream, and add a little water if too thick. Add zest and sugar to taste, mix.
  2. Warm a pan to medium heat, add some butter (about 10g), add a little batter to cover about half the pan, cook a little on one side and then turn over. At this point, you will have ‘seasoned’ the pan. Discard this crêpe, proceed with batch cooking and repeat. Stack crêpes with greaseproof paper in between, and make as many as you like, usually 2 per person.
  3. Warm a large frying pan, add 150ml orange juice and some castor sugar to taste and cook a syrup. As the syrup clears add orange segments with a touch of butter, then add the cooked crêpes that have been folded in quarters (note that this happens in about 20 seconds). Add zest and Cointreau. Ignite and, as it starts to flambé, add the brandy.
  4. As soon as you feel confident serve with flames and a scoop of ice cream.


Take the ingredients out beforehand so that they are at room temperature.

Chef’s Tip: 

  • We have a dedicated serving trolley just for flambéing the crêpes but you can do this on the stove or, for a more dramatic effect, at the table using a camping stove on a small side table. When you are about to flambé keep your face well away.
  • If things get out of hand, calmly cover pan with a wet tea towel and everything will extinguish.

You also might like: Blueberry & Strawberry Pancakes

Styling and Photography Anthony Johnson

Recipe from: Koornlands Restaurant in Swellendam

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