Tag Archives: pancakes

Crêpe Suzette filled with honey cream cheese

A non-boozy version of a delicious French Classic.

Instead of the Grand Marnier, triple sec or orange Curaçao liqueur that most Crêpe Suzette recipes call for, I have made an Orange syrup to pour over the Crêpes, perfect for the whole family. An added bonus is that you don’t have to flambé the Crêpes either, so it’s super simple. They’re also filled with whipped honey cream cheese and served with fresh Orange segments to add freshness. A true feast that the whole family will love.

Serves: 4

Prep time : 10

Total Time : 20 minutes


• 1 1/4 cup all-purpose flour or white spelt flour
• Pinch salt
• 2 eggs at room temperature
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 2 tbsp. melted butter
• + 1/2 cup butter for baking the crepes
Orange Syrup:
• 1 1/2 cups freshly squeezed orange juice
• 5 tablespoons sugar
• 2 tsp. Cornstarch mixed with 1 tbsp. water
Honey cream cheese:
• 3/4 Cup cream cheese at room tempered
• 1/4 cup honey
• 1/8 tsp. Orange blossom extract (optional)
Extra for serving:
• 2 oranges, peeled and sectioned, skin removed


Whisk together the flour and salt in a medium bowl. In another bowl whisk the eggs, milk and vanilla. Add to the flour slowly and whisk until combined, add the melted butter and mix. If the mixture is too thick, add a little more milk until a thin consistency is achieved. Cover and refrigerate for 30 minutes. It’s important to let the batter rest, so the gluten can develop and the Crêpes will bake easier and they won’t tear as easily.
Heat an 20cm/8-inch skillet over medium heat for about 1 minute. Add butter to the pan and swirl it around so the butter covers the entire surface. Ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 60 seconds or until lightly golden brown. Add a little butter to the uncooked side and flip over and cook the other side for 30-60 seconds. Remove to a plate and repeat with the remaining batter.
You may keep the crepes warm on a plate set on top of a pan with simmering water or covered with foil in a low-warm oven
Orange sauce:
In a sauce pan over high heat, bring the orange juice to a boil with the sugar, reduce the heat to a simmer, add the cornstarch slurry and cook until the mixture has thickened, about 5-10 minutes. Remove from heat and set aside.
Honey cream cheese:
Place the cream cheese in a bowl together with the honey and whip for a few minutes until fluffy and creamy. Add orange blossom extract if desired.
To serve:
Place a crepe on a warm plate. Spoon some cream cheese down the middle and roll the crêpe into a cylinder. Top with syrup and fruit and serve immediately. Serve 2 crêpes per person.


French Crêpes.


Makes approx.  18 Crêpes

Crêpes have the reputation of being difficult to make but are actually very simple. Whether you want to make a special breakfast in bed, or you’re looking for a different kind of summer dessert that doesn’t involve turning on the oven, these Simple French Crêpes will prove to be a real crowd-pleaser!

The possibilities are endless when it comes to filling them, from drained in chocolate sauce, filled with bananas and drizzled with caramel, to filling them with ham ragoût and cheese. The secret to a  good crêpes is in the batter, it has to have the right proportions of ingredients and it is best when the batter is chilled for at least an hour or even overnight. This gives the gluten time to do its work, create air bubbles and give the batter a smoother silkier texture.



  • 2 C. plain Flour
  • 3 Eggs
  • 1/8 tsp. salt
  • 2 C. whole milk
  • 3/4 C. water
  • 1 tbsp. sugar (omit for savory crêpes)
  • 1 tbsp. melted butter
  • 1 tsp. vanilla extract (omit for savory crêpes)
  • More butter for frying the crêpes


Start by sifting the flour into a large bowl. Make a little well in the middle of the flour and crack in the three eggs. Beat the three eggs with a fork and start working in more flour as you go.

Switch to a hand beater and start adding the milk a little at a time incorporating and mixing until smooth as you go. Add the remaining ingredients. Mix well. Alternatively you could use a blender. Cover the bowl and place in the fridge for at least an hour.

Bring back to room temperature before frying the crêpes

Heat a 8″ skillet on medium high heat, add 1/2 tsp. butter and swirl the pan to cover the bottom. Now add just under a 1/4 C. of batter ( 3 tablespoons), again swirling the pan quickly so the batter covers the entire surface of the pan. Cook for about two minutes until golden underneath,  lift crêpe slightly with your spatula to check. Pour an other 1/2 tsp butter over the crêpe and flip it over, cook for an other one to two minutes. Slide on to a plate and cover with foil. Continue this way until you have used up all your batter. You could keep your crêpes warm in a very low oven. Enjoy with your favourite topping.



NOTE: I freeze leftover crêpes, wrapped individually and take them out as I need.