Blood orange crepes Suzette.

Retro classic with a little twist. 
Crepes Suzette is a famous French dessert, crepe soaked in the orange-infused butter sauce and later flambéed. You can make this amazing dessert in your kitchen. 


Buckwheat French Crêpes:

About 10 Crepes

  • 3 Free range eggs (Size 7), room temperature
  • 700 ml lukewarm Milk (or light Coconut milk)
  • Pinch of Himalayan salt
  • 2 Tbsp Brown sugar
  • 1 Tbsp Grapeseed oil
  • 1/2 Teaspoon baking soda
  • 100 g Buckwheat flour (3,5 oz)
  • 100 g plain flour or all-purpose gluten-free flour mix
  • Oil for frying or Canola cooking spray

Orange butter sauce:

  • 3 Tbsp caster sugar
  • 1/2 cup orange juice
  • 1 teaspoon orange zest
  • 3 Tbsp Grand Marnier
  • 2 heaped tablespoons chilled butter
  • 1 blood orange, peeled and sliced
  • 2 Tbsp brandy or cognac


  1. Buckwheat French Crêpes.  Sift the flour with salt and baking soda, set aside. In the big bowl whisk together eggs, sugar, lukewarm milk, and oil. Add dry ingredients, whisking until smooth. The batter should be very pourable. Add more milk if batter too thick, or more flour if it too runny.
  2. Heat 20 cm (8 inches) cast iron frying pan over medium heat. Brush with a small amount of oil or use cooking spray. Pour 2-3 tablespoons of batter into the centre of the pan and tilt the pan to cover the bottom evenly. Cook about 1 minute. Turn and cook on the other side until the crepe is a light, golden brown. Stack cooked crepes on a plate or baking dish.
  3. Orange butter sauce. Tip 3Tbp of caster sugar into a frying pan and set the pan over low-medium heat. Allow the sugar to melt slowly without stirring (shaking the pan sometimes) and continue to cook until it becomes a deep amber-coloured caramel.
  4. Immediately slide the pan off the heat and add 1/2 cup of orange juice, 1 teaspoon orange zest and 3 Tbsp Grand Marnier, then return the pan to low heat to re-melt the caramel into the liquid.
  5. Add 2 heaped tablespoons of chilled butter to the sauce in small pieces, slowly begin whisking in cubes of cold butter, just about a teaspoon at a time, until the sauce and melted butter have emulsified and formed a uniform, creamy, and nice sauce. Add the crepes and slices of blood orange to the pan and warm through.
  6. Add 2 Tbsp of the brandy or cognac. Move the skillet off the heat and ignite the liquid with a lighter and wait until alcohol is burned. Serve immediately. Enjoy!


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