Rosemary-Infused Crêpes Suzette with Grapefruit & Rosemary Syrup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

Created in the late 19th century, both the name and origin of this dish are disputed, although everyone does agree that a girl called Suzette was involved! In my new twist on this classic, we will make a syrup with grapefruit juice infused with rosemary, and you will see how different and delicious it is.


For the Rosemary-Infused Crêpes

  • 300 ml/10½ fl oz/scant 1¼ cups milk
  • 2 rosemary sprigs
  • 125 g/ oz/1 cup plain (all-purpose) flour
  • 2 tbsp caster (superfine) sugar
  • a pinch of salt
  • 2 eggs
  • 25 g/1 oz unsalted butter, melted, plus extra for frying (optional)


    1. Bring the milk to the boil in a saucepan over a medium heat. Add the rosemary sprigs, then remove the pan from the heat, cover with cling film (plastic wrap) and leave to infuse for 45 minutes until just cool. Discard the rosemary.
    2. While the milk infuses, make the syrup. Put a frying pan (skillet) over a low heat, add the sugar and cook gently for a few minutes until it turns to a light golden caramel. Add the butter and when it is foaming, add the grapefruit zest and juice, mix well and bring to a simmer. Cook for about 3 minutes until it forms a syrup, then remove from the heat, toss in the chopped rosemary and leave to infuse in a warm place.
    3. Put the flour, sugar, salt, eggs and 125 ml/4 fl oz/½ cup of the rosemary-infused milk in a bowl. Add the melted butter and whisk, using an electric whisk, until smooth, then whisk in the remaining milk until smooth, quite runny and lump free. Adding the milk gradually means there is no need to rest the batter.
    4. Heat a 15–18cm/6–7in non-stick pancake or frying pan (skillet) over a medium heat. If you use a non-stick pan, you won’t have to add butter, though it can make flipping easier if you do. If you are not using a non-stick pan, add a little butter first to keep the pancake from sticking.
    5. Using a ladle, pour enough batter into the pan to cover the base thinly, swirling the pan around to spread the batter, then cook for 1–1½ minutes until the underside is golden. Now comes the fun part: try to flip it over, or turn it with a spatula. Cook for a further 1–2 minutes until the other side is golden. Remove the pancake from the pan and keep it warm, then repeat with the remaining batter, adding more butter if necessary.
    6. Fold the warm pancakes in half one at a time, pick them up with tongs and dip them into the syrup, swirling them around to make sure the pancake is coated, then fold over into quarters and serve immediately. Repeat with the remaining pancakes and syrup. If you’re really lucky the last one will be for you.

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