Crepes Suzette. The name alone just sounds like it carries some sort of old-world, romantic and indulgent vibe, right? You can almost hear the clink of glasses and see the elegant flicker of candlelight, the whole setup oozing sophistication. Now, when Nigella Lawson talks about Crepes Suzette, she’s not just giving you a recipe; she’s walking you through a bit of culinary history and honestly, it feels like she’s inviting you into her kitchen for a cup of tea and a taste of something wonderfully decadent.
Nigella’s version of this iconic French dish is a twist on a classic that’s both playful and deeply luxurious. In its original form, Crepes Suzette is a dessert that involves thin, delicate crepes being flamed with orange liqueur-usually Grand Marnier or Cointreau. and served with a rich, buttery orange sauce. The idea is that it’s a little bit of theatre at the table, with the flames adding drama to the dish and elevating the entire dining experience.
But Nigella, ever the modern culinary artist, takes a slightly more relaxed approach to this show-stopping dish. It’s still packed with flavor, still buttery but with a warmth and familiarity that makes you feel like you could make it at home-on a Wednesday night, no less.
If you’re imagining something like the 19th-century version of Crepes Suzette, with a maître d’ lighting the crepes on fire right in front of you, you’re not far off. But what makes Nigella’s take unique is that it strips away any overly fussy elements while still delivering all the vibrant, citrusy, sweet and slightly boozy flavor you expect. She balances out the richness with an unpretentious, comforting vibe which is kind of Nigella’s thing, isn’t it? She has a way of making everything feel like a treat but one that you could casually whip up in your own kitchen without breaking a sweat.
Nigella Crepes Suzette Recipe
Ingredients Needed
You won’t need any obscure ingredients for Nigella’s Crepes Suzette but the ones you do need all serve to create this beautiful balance of sweet and citrusy goodness. So, let’s gather everything:
For The Crepes
- 110g plain flour
- 2 large eggs
- 250ml milk
- 1 tbsp butter, melted (plus a little extra for frying)
- Pinch of salt
For The Suzette Sauce
- 3 tbsp butter
- 3 tbsp caster sugar
- Zest of 1 orange
- Juice of 2 oranges
- 50ml orange liqueur (Cointreau or Grand Marnier work beautifully)
- 1 tbsp brandy (optional but adds a touch of something special)
Equipment Needed
You don’t need anything particularly fancy for this, though I’d say a good non-stick frying pan is non-negotiable for cooking the crepes. Here’s what you’ll need:
- A mixing bowl for the crepe batter
- A whisk (I like a balloon whisk for smooth batter)
- A non-stick frying pan (I use one about 20cm in diameter for perfect crepes)
- A spatula to flip the crepes
- A small saucepan for the Suzette sauce
- A wooden spoon or heatproof spatula to stir the sauce
- A spoon or ladle to pour the batter
Instructions To Make Nigella Lawson’s Crepes Suzette
Alright, here’s the fun part! Making Nigella’s Crepes Suzette is a two-step process-first, you’ve got to master those crepes and then you’ll whip up that utterly indulgent sauce.
1. Making The Crepes
- Start with the batter: In a bowl, whisk together the plain flour, eggs, milk, melted butter and a pinch of salt until you have a smooth batter. It should be the consistency of heavy cream-thin but not runny. If you want, you can let it rest for about 30 minutes but you don’t have to. If you’re feeling impatient (I usually am), you can go ahead and cook straight away.
- Cook the crepes: Heat a non-stick frying pan over medium heat. Lightly grease the pan with butter, wiping away any excess with a piece of kitchen paper. Pour a ladleful of batter into the pan, tilting the pan to ensure it spreads evenly across the surface. Cook for about 1-2 minutes on the first side, until the edges start to lift, then flip it over with a spatula. Cook the other side for another 30 seconds to a minute. Repeat until you have a stack of crepes. This should make around 6-8, depending on the size of your pan.
2. Making The Suzette Sauce
- Start with the butter and sugar: In a small saucepan, melt the butter and caster sugar together over medium heat, stirring occasionally. Once the sugar has dissolved, add the orange zest and juice. The citrusy fragrance will start to fill your kitchen and you’ll know you’re on the right track.
- Add the liqueur: Now, add your orange liqueur (and brandy, if you’re using it). Turn the heat up slightly and allow it to bubble away for a few minutes, so the sauce thickens a little and becomes glossy. You want it to be syrupy and rich.
3. Assemble The Crepes Suzette
- Fold the crepes: Take each crepe, fold it into quarters (I usually fold them in half twice, creating a little triangle) and place them in the pan with the sauce. Let them simmer in the sauce for a minute or so to soak up all that citrusy, buttery goodness.
- Serve: Once the crepes are beautifully coated in the sauce, carefully plate them up. You can pour some of the sauce over the top for an extra hit of flavor. At this point, you could flambé them if you feel like a little showmanship (light the liqueur with a match for the dramatic flare) but that’s optional. Honestly, they’re amazing without the flame, too.
What I Learnt
I’ll admit, when I first tried making Crepes Suzette at home, I was a bit intimidated by the idea of flambéing them. It seemed like such a high-skill level move, you know? But as I made them more, I realized it was really all about finding the right balance between the sauce and the crepes. You want the crepes to be delicate and slightly crispy on the outside but soft and tender on the inside. The sauce? It should be rich but not overpowering, with that beautiful citrusy zing that cuts through the butter without feeling too sharp.
What’s great about Nigella’s version is that she makes this dish accessible. You don’t need to juggle a hundred pans or worry about flipping crepes like a pro. And honestly? It’s the perfect dessert for a dinner party or a special night in. The joy of it is in the details-the zing of the orange, the richness of the butter and the fact that you can make something so elegant without a Michelin-starred technique.
FAQs
What Makes Nigella Lawson’s Crepes Suzette Different From Others?
Nigella’s take on Crepes Suzette is all about simplicity and indulgence. She doesn’t get bogged down by overly complicated steps-her recipe focuses on creating that classic citrusy, buttery sauce with the perfect balance of orange and zest. Plus, she keeps the crepes light and thin, making them irresistible when drizzled with that boozy sauce!
Can I Make Nigella’s Crepes Suzette In Advance?
Totally! The crepes themselves can be made ahead of time, and in fact, they’ll hold up better if they sit for a bit. Just stack them with a bit of parchment paper in between, so they don’t stick together. The sauce is best made fresh though-there’s something magical about that warm, orange-flavored drizzle when it’s made right before serving.
What Can I Use If I Don’t Have Grand Marnier For The Sauce?
If you’re out of Grand Marnier (or just not feeling the splurge), you can substitute it with another orange liqueur like Cointreau or even a splash of orange juice with a bit of brandy or rum to get that lovely depth of flavor. It won’t be exactly the same, but it’ll still hit the spot.
