Anolon Academy

Crepes Suzette

By Chef Philippa Sibley


Crepe mix

  • 400ml milk
  • 125gm plain flour
  • 2 eggs
  • 20gm sugar
  • Pinch of salt

For the sauce

  • 300gm caster sugar
  • 100ml (approx.) Cointreau or Grand Maniere 
  • A variety of beautiful citrus fruits e.g. Oranges, manderins, tangelos and ruby grapefruits. 
  • Cream or ice cream to serve


Click here to learn how to make Philippa Sibley’s Crepes Suzette