Crepé suzette with strawberries and citrus cream

A childhood favourite inspired dish from Conn Mac Cormaic on MasterChef Ireland


  • 150 g flour
  • 300 ml milk
  • 1 egg
  • 1 tblsp caster sugar
  • pinch of salt
  • zest and juice of 2 oranges
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • punnet of strawberries
  • 250 ml cream
  • 30 ml brandy
  • 50 g butter
  • 50 g castor sugar


  1. Make the crepé mixture by adding flour, sugar, egg, salt and half milk, whisk until you form a paste then add the rest of the milk. Cover and leave to rest in the fridge for 1 hour.
  2. Put the lemon and lime zest and juice into cream and whisk until firm. Add sugar and whisk again, chop strawberries in half.
  3. Mix sugar, butter, orange zest and fry in pan, add brandy, remove from pan and set aside.
  4. Pour crepé mixture onto lightly buttered pan, just enough to cover the base and cook until lightly brown on both sides.
  5. Then add orange mixture onto crepé while in the pan and cook for a further minute.
  6. Remove and wrap crepés into rolls, place on dish, put citrus cream on the side and place half strawberries on top.

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