The perfect Crêpes Suzette for Pancake Day


Look no further for Shrove Tuesday inspiration with Maitre d' Paul's delicious recipe.


04th March 2019

The Rubens at the Palace

Crêpes Suzette

Follow these easy steps to make your own traditional and delicious Crêpes Suzette.

Paul Foxon, Maître d’ at The Rubens’ English Grill, serves his with Silviu Stan’s Grand Brûlée cocktail.


  • 2 Pancakes made earlier, folded into quarters (scroll down for full recipe) 
  • 30g caster sugar
  • 30g butter
  • ½ a lemon
  • Thin slices of orange & lemon peel in stock syrup
  • 75ml fresh orange juice
  • 35ml Grand Marnier
  • 1 scoop of vanilla ice cream


  1. Sprinkle the caster sugar evenly over the whole surface of the frying pan and heat
  2. Once the sugar melts add the butter and mix – this will change colour very quickly (do not let it burn)
  3. First, add the juice of lemon and then the peal. Add a small amount of the syrup into the caramel and stir again, be quick and don't let it burn (don't worry about hard sugar stuck to the bottom of the pan, this will melt again during the cooking process)
  4. Once these ingredients are bubbling nicely and beginning to thicken, add the orange juice and stir
  5. Simmer down by ¼ until starting to thicken again (quick tip – run the back of a spoon across the bottom of the pan and once the spoon leaves a trail in the sauce behind it, the sauce is thick enough)
  6. Add the pancakes, unfolding by half, turning and re-folding in the sauce so they're nicely covered
  7. Move the pancakes to the edge of the pan closest to you, tilt the pan towards yourself and spoon the excess sauce over the pancakes, leaving the furthest ½ of the pan dry
  8. Set the pan back on the heat and carefully add the Grand Marnier to the furthest, dry ½ of the pan. Carefully pull the pan towards you and tilt away to expose the alcohol to the open flame
  9. Once the Grand Marnier is lit, put the pan down, moving the pan back and fourth to help the alcohol burn off, otherwise the final result with be too overly alcoholic
  10. Once all the alcohol has burnt off and the flame is out, remove from the heat and place the pancake on a plate and then stir and spoon over the sauce
  11. Serve with vanilla ice cream 

Grand Brûlée

To create the accompanying cocktail you will need

  • 40ml Grey Goose Vodka
  • 10ml Grand Marnier
  • 5ml Yuzu juice- similar to grapefruit in flavour
  • 10ml Mozart Dark Chocolate Liquor
  • 10ml cream/10ml Milk
  • Granulated brown sugar
  • Orange zest

To achieve the Brulee effect, the brown sugar and orange zest will need to be flamed. We recommend serving with a spoon in order to eat the crust.

Pancake recipe


  • 110g plain flour
  • Pinch of salt
  • 2 large eggs
  • 275ml semi-skimmed milk 
  • 50g butter (melted) 


  1. Whisk the flour and eggs together
  2. Once mixed and starting to thicken, add the milk a little at a time (the consistency should be like thin cream)
  3. Add half the butter to the mix and whisk again, use the rest of the butter to lubricate the frying pan
  4. Preheat a pan to a medium high heat
  5. Add enough mix to evening and thinly cover the bottom of the pan (quick tip – add the mix from around the edge of the pan the moving to the middle – this way the pancake wont be too think in the middle)
  6. Cook for around 30 seconds then lift an edge to see if starting to turn golden, once golden flip with a pallet knife or spatula, the second side needs very little cooking
  7. Set aside to cool slightly  

For more delightful dishes, visit The English Grill at the Rubens at the Palace

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