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Blood Orange Crepes Suzette


(for the crepes:)

  • 1 egg
  • 60 g plain flour
  • 110 ml milk
  • 1 tsp vanilla extract
  • 1 tsp sugar
  • 1 tsp orange zest
  • pinch of salt
  • 50 g unsalted butter - for frying

(for the sauce:)

  • 50 g caster sugar
  • 100 g orange juice
  • 30 ml Grand Marnier or Cointreau
  • 50 g unsalted butter
  • 1 tsp orange zest

(for the candied orange slices:)

  • 1 l water
  • 500 g caster sugar
  • 2 oranges sliced


(to make the candied orange slices:)

  • Bring the water and sugar to a slow simmer. Add the sliced oranges and let them simmer gently until they begin to soften.
  • Take the orange slices out on a rack and allow them to cool.

(to make the pancakes:)

  • Whisk the eggs, then gradually add the flour and continue whisking until you get a thick batter. Add the milk, vanilla extract, sugar and salt and whisk until you get a thin batter.
  • Heat a frying pan and add 1/2 tsp of butter. When the butter has melted, add ladle of batter and swirl until it has covered the surface of the pan. Cook for 1 minute and flip to the other side. Cook for another minute. Repeat with the remaining batter.
  • Fold each pancake in 4 and set aside.

(to make the sauce:)

  • Place the sugar into a heavy bottom pan and let it melt on low heat until you get a light caramel.
  • Take the pan off the heat, add the orange juice and zest, the Grand Marnier and the butter.
  • Return the pan to the hob, add the candied orange slices and continue cooking until the sauce begins to thicken.
  • At the end, add the folded crepes and continue cooking for another minute.

(to serve:)

  • Place two crepes on each plate, add a tablespoon of the sauce and garnish with orange slices.