Crepe Suzette

Dylan McGrath serves up a skills challenge to the eight Celebrity MasterChef Ireland contestants with this old favourite


  • pancakes:
  • 125 g plain flour
  • 2 large eggs
  • 300 ml milk (or 200ml milk & 100ml water)
  • 15 g/1 tbs caster sugar
  • pinch of salt
  • 15 g/1 tbs melted butter (optional)
  • zest of 1 orange (optional)
  • sauce:
  • 150 ml orange juice (juice of 3)
  • zest of 1 orange (optional)
  • 50 g butter
  • 50 g caster sugar
  • 50 ml grand marnier


  1. Put flour, caster sugar and pinch of salt in a bowl. Make a well in the centre and crack in the eggs.
  2. Whisk the eggs, adding the milk gradually drawing in the flour from the edge of the bowl.
  3. Whisk thoroughly until a smooth batter the consistency of single cream. Add in the melted butter and orange zest, if using.
  4. Melt the butter and sugar together in a pan. Add the orange juice and zest (if using) and Grand Marnier and simmer until syrupy. Reheat the folded pancakes in the sauce and flambé with an extra tablespoon/15ml of Grand Marnier. Alternatively, arrange the pancakes folded in quarters on a plate and pour over the sauce and flambé as above


Equipment needed: crepe pan, whisk, mixing bowl, table spoons, orange zester, weighing scales

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