This year I thought I'd take a trip down memory lane and make Crêpes Suzette, a throwback to the 1970s, when elegantly suited waiters would flambé pancakes at your table. It turns out they are much easier to make than I thought. And they go beautifully with a scoop of our Madagascan Vanilla gelato.
Why Gelato and Pancakes Are a Match Made in Heaven
There's something magical about the contrast of warm, buttery pancakes with cold, creamy gelato. The silky texture of artisan gelato melts into the delicate folds of a crêpe, creating an indulgent dessert that's both nostalgic and sophisticated. Whether you're going classic with Crêpes Suzette or keeping it simple with lemon and sugar, a scoop of Baboo makes Pancake Day truly special.
Our Top Gelato Pairings for Pancake Day
Classic Madagascan Vanilla
Our signature Madagascan Vanilla is the ultimate pairing for Crêpes Suzette. The pure, aromatic vanilla complements the citrusy orange butter sauce beautifully, while the cold gelato balances the warmth of the flambéed pancakes.
Maple and Walnut with Candied Walnuts
For something a bit different, try our Maple and walnut gelato with candied walnuts scattered on top. The rich, nutty flavours work wonderfully with simple pancakes drizzled with extra maple syrup.
Build Your Own Sundae
Can't decide on just one flavour? Create a pancake sundae by layering warm pancakes with your favourite Baboo gelato flavour, chocolate sauce, and Chantilly cream. Let everyone at the table build their own – it's half the fun.
Classic Crêpes Suzette Recipe (thank you to Delia Smith)
(Over 18s only!) Serves 4
For the Crêpes:
110g plain flour
2 large eggs
200ml milk mixed with 75ml water
Pinch of salt
50g melted butter
For the Suzette Sauce:
50g unsalted butter
1 rounded tablespoon caster sugar
Grated zest of 1 orange
Grated zest and juice of 1 lemon
Juice of 3-4 oranges (about 200ml)
60ml Grand Marnier or Cointreau
30ml brandy (for flambéing, optional)
Method:
Make the crêpe batter: Whisk together the flour, eggs, milk, and salt until smooth. Add two tablespoons of the melted butter to the batter. Let rest for 30 minutes if you have time.
Cook the crêpes: Heat a small knob of the butter in a frying pan over medium heat, and pour off any excess. Pour in a thin layer of batter, swirling to coat the pan. Cook for about 1 minute until golden, then flip and cook for another 30 seconds. Stack on a plate and keep warm.
Make the sauce: In a large frying pan, melt the butter with the sugar, orange and lemon zest and juices. Stir until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes.
Add the liqueur: Stir in the Grand Marnier or Cointreau and let it bubble for a minute.
Fold the crêpes: Place the first crêpe in the sauce to heat up, cover in sauce and fold into quarters. Push this to the side of the pan while you repeat with the other crêpes.
Flambé (optional): If you're feeling theatrical, warm the brandy in a small pan, ignite it carefully, and pour over the crêpes. Let the flames die down naturally.
Serve immediately with a generous scoop of Baboo Madagascan Vanilla gelato on the side.
Running Short on Time? Visit Your Local Stockist
With Pancake Day falling on Tuesday, 17th February, home delivery might be cutting it fine for some of you. The good news? You don't have to miss out. Baboo Gelato is stocked in farm shops, delis, and independent stores across London and the South West. Simply visit our stockist map to find your nearest retailer and pick up a tub today. Make sure you have one in the freezer in time for next Tuesday to perfectly complement your pancakes.
Happy flipping!
Annie x