Crepes Suzette with orange butter

Name: Crepes Suzette with orange butter
Total time: 40 min
Cuisine: French
Ingredients: 125g plain flour; 2 eggs; 300ml milk; 1 tbsp caster sugar; 40g butter; 3 oranges, zest of 1, juice of 3; 2 tbsp caster sugar; 30ml orange liqueur, optional, use orange juice if you prefer

Thin buttery crepes warmed in a sticky orange sauce, a French restaurant classic that is easy at home.

Time40 min
LevelMedium
Costabout £0.47 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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125 gplain flour
2eggs
300 mlmilk
1 tbspcaster sugar
40 gbutter
3orangeszest of 1, juice of 3
2 tbspcaster sugar
30 mlorange liqueuroptional, use orange juice if you prefer

Method

1
Whisk the flour, eggs, milk and 1 tbsp sugar into a smooth batter. Melt 15 g of the butter and stir it in. Rest for 20 minutes.
20 min
2
Heat a non stick frying pan over a medium heat and wipe with a little butter. Pour in a thin layer of batter, swirling to coat the pan.
3
Cook for 1 minute until the edges lift and the underside is golden. Flip and cook for 30 seconds. Stack the crepes on a plate.
4
In a wide pan, melt the remaining butter with the 2 tbsp sugar until bubbling. Add the orange zest, juice and liqueur and simmer for 3 minutes until syrupy.
3 min
5
Fold each crepe into quarters and slide into the sauce. Warm for 1 minute, spooning the sauce over. Serve straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.