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Crêpe Suzette

04 February 2016

Find out how to make crêpe Suzette, the classic French dessert of crêpes with a sauce of caramelised sugar, butter, orange juice and Grand Marnier.

Crêpe Suzette
Crêpe Suzette

Preparation time

5 minutes

Cooking time

25 minutes




For the crêpes

  • 100g plain flour
  • Pinch of salt
  • 2 large British Lion eggs
  • 200ml milk mixed with 4 tbsp water
  • 2 tbsp butter, melted
  • 1 tbsp caster sugar
  • Zest and juice from 1 orange

For the sauce

  • 100g unsalted butter
  • 75g caster sugar
  • Zest and juice of 2 oranges
  • 4 tbsp Grand Marnier


1. Sift the flour and salt into a large mixing bowl. Make a well in the middle of the flour and add the eggs with half the milk and water. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. Add the melted butter, caster sugar and orange zest and 1 tbsp orange juice.

2. Pour the batter into a jug.

3. Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the crêpe over either by flipping it or with a spatula.

4. Cook for a further 1-2 minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make 7 more crêpes.

5. For the sauce: gently heat the butter and sugar in a frying pan, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble for about 4 minutes or until the mixture just starts to go brown and caramelise. Add the orange juice and zest letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier, heat for a few seconds and lower the heat.

6. Fold the crêpes into quarters, and add to the sauce making sure the sauce covers the crêpes.

Cooking tip

The batter could be made by placing all the ingredients together in a food processor and blend until smooth.

Our thanks to for providing this recipe.

See our collection of French recipes for more cooking ideas.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.