The Perfect Crêpes Suzette

Name: The Perfect Crêpes Suzette
Cuisine: United Kingdom
Ingredients: pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.; pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3 oranges, about 100 g (4 oz) unsalted butter, half a lemon, orange liqueur and brandy or cognac. Curaçao is highly recommended, and I like the Mandarine liqueur, but you can also use Grand Marnier or Cointreau.

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This is the way they used to make them at the Café Royal Grill Room in London.

Ingredients

You Need

pancakes made from the ingredients given in the standard pancake recipe, 3-4 tablespoons caster sugar, 3

Europe
United Kingdom
Side dish
Snack

Method

In a heavy frying pan over a moderately high heat, put in the sugar with the thinly peeled orange zest. Add the butter and the juice of the squeezed oranges. Keep the zest moving with a fork until the sugar has dissolved and the butter melted. Squeeze in the lemon juice, adjust for taste, and then add the orange liqueur.

Then put in the crêpes, one at a time, making sur