Editor's Rating


Today, February the 17th is International pancake day. While we love the traditional pancakes with a little cinnamon-sugar and lemon and American pancakes, we felt that we wanted to make it a little more indulgent. So here is an absolute classis which everyone should have in their repertoire.

Serves 4-6 

100g flour
1 egg + 1 egg yolk
about 300 ml milk
pinch of salt
1 tablespoon oil
butter for frying

Suzette Sauce
75 g butter
150g sugar
2 lemons
2 oranges
3 tablespoons Grand Marnier or orange liqueur, or to taste

Mix the egg and egg yolk with the flour, oil and a pinch of salt and add part of the milk. Whisk until you have a thick mixture and add as much of the remaining milk as needed. (This can also be done in the food processor.) The batter should be the consistency of cream.

Allow the batter to rest for ± 30 minutes. Cook the crepes in a crepe pan or frying pan and allow to cool on a wire rack.

Grate the zest of the 1 lemon and 1 orange and squeeze the juice from all. Place the sugar in a pan and caramelise over a medium heat until an amber colour. Carefully add the citrus juices and cook over a low heat until the sugar dissolves. Mix in the butter, grated zests and Grand Marnier or orange liqueur. If you dare, flambé the liqueur before adding, but please be very careful!

To serve, fold the crepes into quarters and reheat briefly in the sauce. Serve with scoops of vanilla ice cream.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

5 (100%) 1 vote