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Crêpe Suzette from the Michelin-starred Galvin Brothers at Galvin la Chapelle

Cook at Home

The Galvin brothers (aka Michelin-starred Chris and Jeff Galvin) offered up this classic French recipe in time honoured fashion for Shrove Tuesday. It makes the day a truly gourmet occasion, but it really is recipe for you to try at home that can be enjoyed at anytime of the year.

Serves

4

Prep Time

60 mins

Cooking Time

10 mins

Ingredients

For the crêpe mix

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

For the 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

Method

To make the crêpe batter

  • Heat a small frying pan, then add the butter and melt over a high heat until it foams.
  • Pour the melted butter into a mixing bowl, add the eggs, sugar, flour and salt and whisk together to combine.
  • Slowly add the milk, whisking constantly to make a smooth batter the consistency of pouring cream.
  • Pass the batter through a medium sieve, then leave to stand for at least 1 hour.
  • Whisk again just before using.

To make the crêpes

  • Heat a small cast-iron frying pan over a medium heat.
  • Add the vegetable oil and tilt the pan so it leaves a thin film over the base, then pour off the excess oil into a cup.
  • Pour in just enough batter to coat the base of the pan thinly.
  • Cook for 30–40 seconds, until golden brown underneath, then turn or toss and cook the second side for a further 30 seconds, until golden.
  • Transfer the crêpe to a warm plate and keep hot.
  • Repeat with the remaining batter (greasing the pan with the excess oil, if necessary), stacking the cooked crêpes on top of each other with greaseproof paper in between.
  • You should aim for 3–4 crêpes per person.

To make the sauce

  • Pare the zest off the oranges in strips with a zester, then juice the oranges.
  • Place the zest in a small pan of cold water and bring to the boil, then drain. Repeat this twice.
  • Place the blanched zest back in the pan, add 80g of the sugar and the water and cook gently over a medium heat for 10–15 minutes or until the zest looks translucent and candied.
  • Heat a wide, shallow, heavy-based pan over a medium heat, then add the butter and allow it to foam.
  • Add the remaining sugar and stir until it has dissolved and starts to caramelise to a straw-blond colour – this will take a minute or two.
  • Reduce the heat and carefully add the orange juice and orange liqueur to the pan.
  • Increase the heat to medium and allow the mixture to bubble for about 2 minutes to form a sauce, whisking occasionally.

To finish

  • Lay a crêpe in the gently bubbling sauce in the pan, fold in half, then fold in half again to make a triangular shape.
  • Repeat for all the crêpes, arranging them neatly to fit in the pan.
  • Divide the crêpes between 4 serving plates, overlapping them on each plate.
  • Add the orange segments to the remaining sauce in the pan and quickly warm through.

To serve

  • Divide the segments between the plates, then spoon some sauce over each portion.
  • To finish, scatter some strips of candied orange zest over the crêpes.
  • Serve with vanilla ice cream if you like.
  • Bon Appétit!

Galvin La Chapelle, 35 Spital Square, Spitalfields, London E1 6DY

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