Crepes Suzette

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. batter
  • icing sugar
  • brandy or rum


Make the batter and leave it to stand. Cream together the butter and sugar for the filling until very soft, then work in the orange juice, orange rind, lemon juice and liqueur. Make a very thin pancake, spread with some of the filling, roll up and dredge with icing sugar. Put into a warm place while the rest of the pancakes are being made. Just before serving pour over the rum or brandy and lig