100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
To make the sauce for crepes suzette
100g golden caster sugar
150ml freshly squeezed orange juice*
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp cognac
* I usually allow the juice of 1 orange per person plus one
for the pan. Adding the juice of 1 lime dramatically alters the flavour, in a
good way, and is worth trying once the basic recipe is mastered.
Basic crepe recipe
1. Put the flour, sugar and a pinch of salt in a large bowl.
Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat
together with a wooden spoon until smooth.
2. Slowly start to pour in a little milk, mixing as you
pour, to keep the batter smooth.
3. Pour in the rest of the milk, a bit more quickly now,
until it looks like single cream.
4. Heat a 15cm/6in crêpe pan. Measure 2½ tbsp of the batter
into a jug, then pour into the pan, moving it around so the mixture swirls and
fits the bottom of the pan.
5. When the crêpe is golden underneath (in about 15 seconds
if pan is the right temperature), turn and cook for a further 30 seconds, until
6. Slide the crêpe on to a plate. Wipe the pan with oiled
kitchen paper and continue frying until all the batter is used, stacking the
crêpes on top of each other as you cook them.
You can freeze the pancakes at this stage, wrapped in cling
film and foil. Or make a day ahead, wrap and keep in the fridge.
For the sauce
7. Heat the butter and sugar in a deep frying pan (about
25cm/10in) over a low heat, stirring occasionally, until the sugar begins to
8. Turn up the heat until the mixture just starts to go
brown and caramelise (about 4 minutes), stirring only towards the end.
9. Pour in the orange juice (take care, it may splash); add
the orange and lemon zests, letting the mixture bubble for 3-4 minutes to
10. Put one crêpe into the juices and, holding it with a
fork, coat it well in the mixture. Fold it into quarters and push to one side
of the pan.
11. Continue the coating and folding with the remaining
12. Add the Grand Marnier and cognac, heat for a few seconds
and ignite, allowing the flames to burn out.
Serve 2 crêpes per person with the sauce, and, maybe, a
spoonful of ice cream.