Mastering the Classic Crêpes Suzette by Chef Chris Galvin

This timeless recipe is designed to serve four guests, bringing a touch of Michelin-starred elegance to your own dining table.

Ingredients

For the Delicate Crêpe Batter

55g unsalted butter
2 free-range eggs
25g caster sugar
100g plain flour
a pinch of sea salt
350ml milk
4 teaspoons vegetable oil

For the Citrus & Grand Marnier Sauce

2 oranges
225g caster sugar
80ml water
175g unsalted butter
3 tablespoons orange liqueur, such as Grand Marnier
1 orange, segmented, all peel and pith removed

Step 1: Whisking and Resting the Crêpe Batter

To begin the crêpe batter, gently heat a small frying pan, adding the butter to melt over a high heat until it achieves a nutty foam. Pour this golden butter into a mixing bowl, followed by the free-range eggs, caster sugar, flour, and a pinch of sea salt, whisking thoroughly to combine. Gradually incorporate the milk, whisking continuously to achieve a silky batter with the consistency of pouring cream. Pass the mixture through a fine sieve to ensure absolute smoothness, then allow it to rest for a minimum of one hour. Give it a final whisk just before cooking.

Step 2: Frying the Perfect Golden Crêpe

To cook your crêpes, heat a traditional cast-iron frying pan over a medium flame. Add the vegetable oil and tilt the pan to create a very thin film across the base, pouring any excess into a small cup. Ladle in just enough batter to thinly coat the surface. Cook for 30 to 40 seconds until the underside turns a beautiful golden brown, then confidently flip and cook the reverse side for a further 30 seconds until perfectly coloured.”

Transfer each delicate crêpe to a warm plate and cover to maintain the heat. Repeat this mindful process with the remaining batter, stacking the freshly cooked crêpes with layers of greaseproof paper between them to prevent sticking. You should aim to craft three to four perfect crêpes per guest.

Step 3: Creating the Grand Marnier Citrus Sauce

To prepare the iconic citrus sauce, carefully pare the zest from the oranges in long strips, then extract the fresh juice. Place the zest in a small pan of cold water, bring to a rapid boil, and drain immediately. Repeat this blanching process twice more to remove any bitterness. Return the softened zest to the pan with 80g of the sugar and the water, simmering gently over a medium heat for 10 to 15 minutes until it appears beautifully candied and translucent. Concurrently, heat a wide, heavy-based pan over a medium flame, adding the unsalted butter until it foams gracefully.

Stir the remaining sugar into the foaming butter until fully dissolved, allowing it to caramelise to a light, straw-blond hue—this should take roughly one to two minutes. Reduce the heat before carefully introducing the freshly squeezed orange juice and Grand Marnier. Increase the heat slightly, letting the luxurious mixture bubble for two minutes to form a rich, glossy sauce, whisking occasionally to maintain the emulsion.

Gently lay a single crêpe into the bubbling citrus sauce, folding it in half, and then in half again to form an elegant triangle. Repeat this delicate process for all the crêpes, arranging them neatly within the pan so they absorb the magnificent flavours. Divide the folded crêpes evenly between four warmed serving plates, overlapping them beautifully. Briefly toss the fresh orange segments into the remaining pan sauce to warm them through.

Chef Chris Galvin’s Final Flourish

Evenly distribute the warmed orange segments across the plates, spooning the remaining vibrant Grand Marnier sauce over each portion. For the ultimate visual and textural flourish, elegantly scatter the prepared strips of candied orange zest over the top. To complete this classic French dining experience, we highly recommend serving these crêpes immediately alongside a generous scoop of premium vanilla bean ice cream.