isithalal.food · Recipes

Crêpes Suzette without liqueur

Thin crêpes warmed in a buttery orange caramel sauce, with extra fresh orange juice in place of the Grand Marnier or Cointreau and no flambé.

French · Dessert · Moderate · 8 crêpes in orange sauce · 50 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Crêpes Suzette's orange sauce is finished with an orange liqueur such as Grand Marnier or Cointreau, and restaurants often flambé it at the table.

Halal-critical ingredients

• Grand Marnier or Cointreau: The published sauce adds 1 tablespoon of orange liqueur, and restaurants often flambé crêpes Suzette with more. Use more orange juice for the liqueur. When ordering, ask whether the sauce contains liqueur or is flambéed. See Crêpes.
• Shop-bought crêpes: Some crêpe batters contain rum or beer. Make the batter here, or read the pack for rum or beer. See Crêpes.

Ingredients

Crêpes

• 100 g plain flour
• 1 pinch salt
• 1 large egg
• 300 ml milk
• 1 tbsp oil or melted butter, for frying

Orange sauce

• 3 tbsp caster sugar
• 250 ml freshly squeezed orange juice (2 to 3 oranges)
• 1 tbsp extra orange juice, in place of Grand Marnier or Cointreau
• 1 orange, zested
• 1 tsp lemon juice
• 50 g unsalted butter

Method

1. Make the batter. Sift the flour and salt into a bowl, make a well, break in the egg and pour in half the milk. Whisk, drawing in the flour, to a smooth thick batter, beat out any lumps, then stir in the rest of the milk.
2. Cook the crêpes. Heat a little oil or butter in a medium frying pan and tip off the excess. Pour in about 2 tablespoons of batter, tilting the pan so it thinly coats the base, and cook over a moderate heat for 30 seconds to 1 minute until golden underneath. Flip and cook the other side. Repeat to make 8, then fold each into quarters.
3. Make the caramel. Tip the caster sugar into a non-stick frying pan over a low to medium heat and let it melt without stirring until it is a deep amber caramel.
4. Add the orange. Slide the pan off the heat and carefully add the orange juice, including the extra tablespoon; it will spit as it hits the caramel. Add the zest and lemon juice and return to a low heat to melt the caramel into the juice.
5. Finish and serve. Add the butter in small pieces, bring to the boil and simmer gently until glossy and slightly reduced. Add the folded crêpes, warm them through in the sauce and serve straight away. There is nothing to flambé.

Allergens

gluten (flour), milk (milk, butter), egg

How this recipe was researched

Method adapted from BBC Good Food's 'Crêpes Suzette' (Good Food team: sugar melted to an amber caramel, then 250 ml fresh orange juice, orange zest, 1 tsp lemon juice and 1 tbsp Grand Marnier or Cointreau, 50 g butter whisked in, folded pancakes warmed in the sauce) and its linked 'Classic pancakes' (100 g plain flour, 1 large egg, 300 ml milk, makes 8). We replaced the liqueur with 1 tbsp more fresh orange juice. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: crêpes, not the finished dish.