Pancake Crêpes Suzette is a French Classic that includes tender crepes cooked in a caramelised, sugar, orange and Grand Marnier sauce. The dish is delicious and is the perfect dish to celebrate ...

Place the flour, sugar and salt in a large bowl. Make a well in the centre, add the eggs, oil and a quarter of the milk and whisk until smooth. Whisk in the remaining milk until it looks like single ...

To make crepes suzette, start with the basic batter: put the sifted flour (1), granulated sugar, seeds from half a vanilla pod, a pinch of salt, and milk in a high-sided bowl. Work the mixture with a ...

Batter keeps for a couple of days if you put it in a sealed container in the fridge, and I think it is actually better. If you want a richer crepe, follow this recipe, which uses whipping cream. Made ...

Place 100ml of sugar and 100ml of water in a pan and bring to a simmer over a medium heat, then bring a small pot of water to the boil over a high heat. Take four of the oranges, using a peeler remove ...

As well as giving us a gripping hour of great telly to watch, there’s an added bonus to tuning in to MasterChef: The Professionals – getting to see how expert judges Monica Galetti and Marcus Wareing ...

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth. The batter will be thick. Whisk in the water, oil and melted butter. Heat a 6-inch crepe pan or nonstick skillet ...

With Shrove Tuesday just around the corner, our pastry chef, Stéphane Rochard, wants to share this simple recipe for the all time classic, crepes Suzette, or pancakes with orange liqueur sauce. They ...

Teck Lim Road, one of the small streets off uber trendy Keong Saik Road, welcomes a new player in the form of French-inspired Chez Suzette, a lovely two-storey cafe and all-day bistro that serves up ...

Savory crepes include classic ham and/or cheese along with non-traditional fillings like spinach and caramelized onions with fontina cheese or a prosciutto and broccoli crepe with fontina and ...

Brandy is a spirit made from distilled wine, usually served as an after-dinner drink or used in flambé dishes—like Jacques Pepin's recipe for classic Crepes Suzette. Brandy is a great addition to a ...