Whisky and Lemon Crepes Suzette

So Pancake Day is right around the corner. Now, if you are partial toward your crepes and like them better than pancakes, make sure you have your fill all through the week.

A dash of whisky on your crepes is quite the break from your regular Nutella or honey topping. Here’s how you can go about making whisky-infused crepes.


    For the crepes:
  • 115 gms of plain flour
  • 2 eggs
  • 570 mls of milk
  • 3 tbsps of butter
  • Grated skin of a lemon
  • 28 gms of caster sugar
  • For the filling:
  • 115 gms of butter
  • 115 gms sieved icing sugar
  • Grated skin of a lemon
  • 4 tbsps. of Scotch whisky, preferably 100 Pipers Whisky

The Process

For the crepes

Mix up all the ingredients in a blender until all of them are well incorporated. Let it rest for two hours or so.

In a 7 inch frying pan, melt one teaspoon of butter and grease the pan well on medium heat.

Pour a crepe sized amount of the mixture onto the pan. Make sure that it covers the entire surface of the pan.

Cook until the rear side turns golden brown. Once it does, flip it over. Take it off the pan when it cooks well on both sides.

Utilise the remaining mixture and make your crepes as instructed above.

For the filling

Mix the sieved icing sugar and butter until smooth. Beat the mixture after adding the grated lemon. Gradually add the whisky and keep beating.

Spread the filling evenly over the crepes.

After that….

Fold the crepes into quarters, they’ll be in the shape of triangles

Grease a shallow ovenproof dish with butter.

Lay the crepes on the dish.

Put the dish in an oven pre-heated at 190 degrees for 20 minutes.

Take it out of the oven and dust the crepes with a good amount of icing sugar.

Slightly warm the whisky while it is still in the pan and pour it over the warm crepes. Blow out the flames.

Serve the crepes warm with a gracious amount of whipped cream and chocolate sauce.