Blood Orange Crepe Suzette For Two

Servings: 2 - 3 servings
Author: Dini from The Flavor Bender
Print Recipe



  • 1 cup of milk
  • ¼ cup oil or ¼ cup melted butter
  • Heaped ¼ tsp kosher salt
  • 1 tbsp sugar
  • 2 eggs
  • 1 tsp vanilla
  • Zest of 1 orange/blood orange optional
  • 100 g / 3.5oz AP flour

Blood Orange Butter

  • 8 tbsp unsalted butter ½ cup
  • cup white sugar
  • ¼ tsp kosher salt
  • 3 tbsp blood orange zest about 4 - 5 blood oranges, depending on the size

Crepe Suzette

  • 1 cup of blood orange juice about 4 - 5 blood oranges, depending on the size
  • ½ cup of Grand Marnier or Cognac

To Serve

  • Extra sugar to sprinkle on top
  • 1 blood orange segmented or sliced
  • Raspberries
  • Whipped cream


  • Place all the ingredients in your blender (I used a Vitamix blender) in the following order -
  • milk, butter/oil, salt, sugar, eggs, vanilla, blood orange zest and flour (flour should be last).
  • Process the mix for about 30 seconds on medium high speed (8 on a Vitamix) to combine. Stop the blender to scrape down the sides if necessary, and process the mix again for a further 40 - 60 seconds, until well combined and thoroughly mixed.
  • Turn off the blender and let the mix rest for 15 minutes (covered).
  • You can make this mix in a bowl, by whisking all the wet ingredients together until well mixed, and then gradually add the wet ingredients into the flour, while whisking, until you have a smooth runny batter. Let this mix rest for about 15 minutes before use as well.
  • To cook the crepes, heat an 8 inch non-stick pan over medium heat. When the pan is hot, coat the bottom with some neutral oil, or butter. Add about ¼ cup of the batter and swirl the pan to coat the bottom of the pan in a thin, even layer of crepe batter. When the edges start to brown, carefully flip over the crepe using a spatula and cook for a further 20 seconds or so, until there are light brown spots on the bottom.
  • Transfer the crepe to a plate to cool down. Repeat with the remaining batter. This batter will make about 12 crepes.
  • Once the crepes have cooled down, fold each in half and set aside.
  • The crepes can be made in advance, and can be covered with plastic wrap until needed.

Blood Orange Butter

  • Place all the ingredients in a small bowl and mix together with a spoon until thoroughly mixed. Set aside until needed.

Blood Orange Crepe Suzettes

  • In a large non-stick skillet, place half of the blood orange butter, and heat over medium-high heat, until the butter has melted and the sugar in the butter has caramelized slightly.
  • Add ½ cup of the blood orange juice and mix to dissolve the sugar.
  • Let this mix simmer for about 1 minute for the juice to concentrate slightly.
  • Place 1 folded crepe in the juice to coat. Flip it over and coat the other side, and then fold it into a quarter. Leave the crepe in the pan, and repeat with another 3 - 5 crepes (totaling 4 - 6 crepes), fitting neatly and snugly in the pan.
  • Let the blood orange juice simmer and reduce, while flipping the crepes over once more during the cooking process.
  • Once the juice has reduced, add ½ of the cognac/grand marnier, and heat for a few seconds and flambe the mix carefully. Once the flames have died down, serve with a few more blood orange segments and whipped cream.
  • Repeat with the rest of the crepes, for seconds. Enjoy!