Lucy M. The moment you set those crepes alight, your dinner guests lean forward. The blue flames dance above the pan, and suddenly you’re not just serving dessert; you’re creating theater. Mary Berry’s flaming orange crepes deliver that perfect balance of impressive and achievable, with citrus brightness cutting through the richness of the filling.
The crepes themselves are delicate but forgiving, fragrant with a hint of orange that shows up in every bite. When you pour that warm orange liqueur over the pan and strike a match, you’re tapping into something age-old: the kind of flourish that transforms an ordinary evening into something memorable.
You don’t need a professional kitchen to pull this off. Berry’s approach strips away the intimidation, leaving you with a showstopping dessert that feels far simpler to execute than it looks. Your table will never forget it.
Why You’Ll Love This Mary Berry Crepes
You’ll find yourself making these crepes repeatedly because they’re remarkably simple yet genuinely impressive. I love how the thin, delicate pancakes come together quickly without requiring special skills or expensive equipment. The orange sauce transforms them into something elegant enough for dinner guests, yet I can prepare everything in under thirty minutes.
What really captures me is the contrast of flavors—the light, buttery crepes paired with the bright citrus sauce creates a sophisticated dessert that feels indulgent without being heavy. The recipe’s flexibility appeals to me too; I can make the crepes ahead and assemble them when needed, making entertaining stress-free.
Whether I’m cooking for family or impressing guests, these crepes deliver restaurant-quality results that belie their straightforward preparation. That’s why they’ve become my go-to dessert.
Looking for an impressive baking project that delivers truly spectacular results? Our Mary Berry Croissants are golden, flaky, and utterly irresistible straight from the oven with a generous spread of butter and jam.
What Ingredients Are In Mary Berry Crepes?
Mary Berry’s flaming orange crepes require a short list of pantry staples for both the delicate crepes themselves and the luxurious orange sauce that transforms them into an elegant dessert. The beauty of this recipe lies in its simplicity—you likely have most of these ingredients on hand already. The combination of basic batter components with quality butter and fresh citrus creates a sophisticated dish that punches well above its ingredient count.
Crepes:
- 1 cup all-purpose flour
- 1 large egg
- 1 tablespoon oil, plus extra for frying
- 1¼ cups milk
Orange Sauce:
- Juice of 2 oranges (approximately ½ cup)
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter
- ¼ cup granulated sugar
- 3–4 tablespoons orange liqueur or brandy
When selecting ingredients, quality matters most where it’s noticeable. Use fresh oranges rather than bottled juice for the brightest flavor, and opt for unsalted butter so you can control the sauce’s seasoning.
The orange liqueur or brandy is essential for the flaming element and adds depth to the sauce—Grand Marnier is the traditional choice, though Cointreau or even a good brandy works beautifully. Room temperature eggs and milk incorporate more smoothly into the batter, resulting in thinner, more delicate crepes.
How To Make This Mary Berry Crepes
- Begin by preparing the batter, which forms the foundation of these elegant crepes. Sift 1 cup of all-purpose flour into a bowl and create a well in the center. In a separate container, whisk together 1 large egg, 1 tablespoon of oil, and 1¼ cups of milk until combined.
- Pour this wet mixture into the flour well and gradually beat everything together, incorporating the flour from the sides until you achieve a fairly thin, smooth batter. The key to successful crepes is a batter that’s thin enough to spread easily but thick enough to hold together when cooked.
- Heat a small amount of oil in a 7–8 inch nonstick frying pan over medium-high heat, then wipe away any excess oil with a paper towel—this prevents the crepes from becoming greasy. Add 2–3 tablespoons of batter to the pan and immediately tilt and rotate the pan to coat the bottom evenly in a thin layer.
- Cook for 45–60 seconds until the bottom is light golden, then flip carefully and cook the other side for about 30 seconds. Slide the finished crepe onto a warmed plate. Repeat this process to make 8 crepes total, stacking each one on top of the previous crepe as soon as it cools slightly—they won’t stick together despite being stacked warm.
- Once all crepes are cooked, prepare the orange sauce by combining the juice of 2 oranges, 9 tablespoons of unsalted butter, and ¼ cup of granulated sugar in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves completely, then remove from heat and carefully add 3–4 tablespoons of orange liqueur or brandy.
- Fold each crepe into quarters or your desired shape and arrange on serving plates, then spoon the warm orange sauce over them. If flaming is desired, gently warm the sauce again and carefully ignite the liqueur for a dramatic presentation.
Mary Berry’S Flaming Orange Crepes Recipe
Ingredients
Method
- Begin by preparing the batter, which forms the foundation of these elegant crepes. Sift 1 cup of all-purpose flour into a bowl and create a well in the center. In a separate container, whisk together 1 large egg, 1 tablespoon of oil, and 1¼ cups of milk until combined.
- Pour this wet mixture into the flour well and gradually beat everything together, incorporating the flour from the sides until you achieve a fairly thin, smooth batter. The key to successful crepes is a batter that’s thin enough to spread easily but thick enough to hold together when cooked.
- Heat a small amount of oil in a 7–8 inch nonstick frying pan over medium-high heat, then wipe away any excess oil with a paper towel—this prevents the crepes from becoming greasy. Add 2–3 tablespoons of batter to the pan and immediately tilt and rotate the pan to coat the bottom evenly in a thin layer.
- Cook for 45–60 seconds until the bottom is light golden, then flip carefully and cook the other side for about 30 seconds. Slide the finished crepe onto a warmed plate. Repeat this process to make 8 crepes total, stacking each one on top of the previous crepe as soon as it cools slightly—they won’t stick together despite being stacked warm.
- Once all crepes are cooked, prepare the orange sauce by combining the juice of 2 oranges, 9 tablespoons of unsalted butter, and ¼ cup of granulated sugar in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves completely, then remove from heat and carefully add 3–4 tablespoons of orange liqueur or brandy.
- Fold each crepe into quarters or your desired shape and arrange on serving plates, then spoon the warm orange sauce over them. If flaming is desired, gently warm the sauce again and carefully ignite the liqueur for a dramatic presentation.
Notes
What To Serve With Mary Berry Crepes
These elegant crêpes don’t need much accompaniment, but the right pairings’ll elevate them from simple dessert to restaurant-quality finale. I’d serve them with a dollop of crème fraîche or whipped cream to balance the orange sauce’s richness. A scoop of vanilla ice cream creates a stunning contrast when it melts into the warm crêpes. For beverages, I’d suggest a chilled glass of Cointreau or Grand Marnier to echo the orange liqueur in the sauce. Alternatively, sparkling wine or champagne complements the dessert beautifully without overwhelming it. If you’re plating for guests, add a simple garnish of candied orange peel or a thin twist of fresh orange zest. These touches don’t complicate preparation but transform presentation considerably.What’S The Secret To A Perfect Mary Berry Crepes?
The secret to perfect Mary Berry crepes is achieving a thin, smooth batter by sifting flour and gradually incorporating it into whisked wet ingredients, then cooking in a lightly oiled pan while tilting to coat evenly. Cook the bottom for forty five to sixty seconds until light golden, flip carefully, and cook thirty seconds more, stacking warm crepes without worry as they won’t stick together. Finish with a silky orange sauce made from fresh orange juice, butter, sugar, and liqueur, then fold crepes into quarters and drizzle generously before serving for an elegant presentation.
Mary Berry Crepes Substitutions And Variations
Once you’ve mastered the basic technique, there’s plenty of room to customize these crepes to suit your preferences and dietary needs. You can swap all-purpose flour for buckwheat or whole wheat flour for a nuttier flavor and added nutrition. If you’re dairy-free, substitute milk with almond or oat milk and use dairy-free butter in your sauce.
For the orange sauce, I’d encourage you to experiment with different citrus fruits like lemon or Grand Marnier instead of standard orange liqueur. You could also add a splash of cognac for deeper complexity. If you prefer non-alcoholic versions, simply omit the liqueur altogether.
Consider filling your crepes with whipped cream, fresh berries, or Nutella for variation. These simple swaps let you tailor Mary Berry’s elegant recipe to your taste.
What To Serve With Mary Berry Crepes
These elegant crêpes don’t need much accompaniment, but the right pairings’ll elevate them from simple dessert to restaurant-quality finale. I’d serve them with a dollop of crème fraîche or whipped cream to balance the orange sauce’s richness. A scoop of vanilla ice cream creates a stunning contrast when it melts into the warm crêpes.
For beverages, I’d suggest a chilled glass of Cointreau or Grand Marnier to echo the orange liqueur in the sauce. Alternatively, sparkling wine or champagne complements the dessert beautifully without overwhelming it.
If you’re plating for guests, add a simple garnish of candied orange peel or a thin twist of fresh orange zest. These touches don’t complicate preparation but transform presentation considerably.
Final Thoughts
Mary Berry’s flaming orange crêpes represent the kind of dessert that doesn’t intimidate once you’ve tried it. You’ll find the technique becomes easier with each crêpe you make, and the orange sauce comes together in minutes. What makes this dish special isn’t complexity—it’s the elegant presentation and bright citrus flavor that impress guests effortlessly.
I’d encourage you to practice the crêpe-making process before serving them at a dinner party. Once you master the basic technique, you can prepare them ahead and reheat them with sauce when needed. The flaming element adds theater without requiring advanced skills. This is comfort-meets-sophistication cooking at its finest, delivering restaurant-quality results from your own kitchen.
