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Crepes Suzette recipe from the Gascony Cookery School


8th February 2016

Just in time for Pancake Day, here’s our recipe we wanted to share with you for a pancake with a difference!

Crêpes suzette
Ingredients for Crêpe Batter:
120g Plain flour
Pinch of salt
Pinch of sugar
1 Egg
2 Egg yolks
280ml Milk
30ml Oil

Ingredients for sauce suzette:
4 Sugar lumps
Juice of one lemon
60ml Brandy
30ml Curacao
60g Caster sugar
60g Butter
Juice of one orange (200ml)

Cooking Method:


For the crêpe mixture begin by sieving the dry ingredients into a bowl. Make a well in the centre and add the beaten egg. Mix well and gradually add in the oil and the milk. Beat with a whisk to form a smooth, thin batter of pouring consistency. Leave to stand for 30 minutes.
Fry thin crêpes and set aside.

Sauce suzette:

Rub the sugar lumps over the orange until they taken on the colour.Squeeze the orange and lemon and mix their juices with the Curacao and 30ml of the Brandy and 200ml of orange juice. Add the sugar lumps to this mixture and stir until dissolved.

Spread the caster sugar over the bottom of a sauté pan and heat until it turns to caramel. Pour in the mixture of juices, sugar, Brandy and Curacao to stop caramelisation. Stir in the butter and gently simmer.

Fold the crêpes into four and place in the sauce to reheat


Dave, Vikki & Bernard

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