Full Recipe

Crêpe Suzette Recipe

Crepe Suzette

The origin of this famous French dessert is somewhat disputed, but the strongest claim is that it was created out of a mistake made by a young waiter in 1895 at the Maitre at Monte Carlo’s Café de Paris.

He was preparing a dessert for the Prince of Wales, the future King Edward VII of England, and his companion whose name was Suzette!

  • Ingedients:
  • 3 eggs
  • 250ml milk
  • salt
  • juice of 1 orange
  • 1 tblsp Curacao
  • 2 tblsp of olive oil
  • 50gm butter
  • 4 tblsp of castor sugar


Prepare crêpe batter with 250g of plain flour, 3 eggs, 250ml milk and a pinch of salt. Add the juice of 1 orange, 1 tblsp Curacao and 2 tblsp of olive oil.

Leave to stand for 2 hours at room temperature.

Work 50gm butter with the juice and grated zest of one orange, 1 tblsp Curaco and 4 tblsp of castor sugar.

Make some thin crêpes in a heavy based frying pan.

Coat them in the orange butter.

Fold them in four and return them one by one to the frying pan and heat them.

Arrange them in a warm dish, slightly overlapping to serve.