This is a qualifier for my 1960s recipe revival. There was a time when this recipe was certainly overexposed, but now that it has become a forgotten rarity, we can all re-appreciate its undoubted charm, which remains in spite of changes in fashion.
You can now watch how to make Crepes Suzette in our Cookery School Term - Pastry, Flour Based Sauces and Batters - 'Pancakes' - video lesson below.
This recipe is from The Delia Collection: Puddings. Serves 6
First of all, to make the crepes, as described in the basic pancake recipe, see Related Recipe below, then whisk in the orange zest and caster sugar and cook the pancakes exactly the same as explained in the recipe.
For the sauce, mix all the ingredients - with the exception of the butter - in a jug.
At the same time warm the plates on which the crepes are going to be served. Now melt the butter in the larger frying pan, pour in the sauce and allow it to heat very gently.
Then place the first crepe in the pan and give it time to warm through before folding it in half and then half again to make a triangular shape. Slide this on to the very edge of the pan then add the next crepe.
Continue like this until they're all re-heated, folded and well soaked with the sauce. Then arrange the folded pancakes so they are spread out evenly across the pan and pour over any remaining juices.
You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate then, away from the heat, pour a little brandy into it, return it to the heat to warm the spirit then set light to it.
Carry the flaming ladle to the table over the pan and pour the flames over the crepes before serving on the warmed plates.
Equipment: A Delia Online Little Gem Frying Pan (heavy gauge aluminum, 20cm x 4.5cm with a base measurement of 17cm) or similar and a large heavy-based frying pan