Recipe: Breakfast Martini Crepes

Crepe Suzette is a great retro dish – I still associate it with cookery programmes and flash dinners on the TV. A big silver salver at the table side, skilfully applied booze and fire. And it could of course be a great choice for pancake day. Who doesn’t love a boozey dessert?  

But it can feel a little heavy – butter, sugar, and liqueur. And I’m not sure about you but I’m not going to start flambe-ing things in the kitchen. Just in case. 

So I fancied something a little lighter, and a little less… flamey. So I looked for a little inspiration. Something citrussy, and, as gin is my thing, I went to a favourite cocktail for the inspiration, the Breakfast Martini. 

The Breakfast Martini is a gin cocktail that uses lemon juice, marmalade, triple sec and gin, to create a drink that is a balance of sweet, citrus, bitter and boozy. I’ve taken out the lemon juice and swapped it for orange, to soften the bitterness a little. The result is rather delicious.

A citrus heavy gin like Persie Zesty Citrus Gin will work well, or go juniper heavy with a good London Dry like those from Tanqueray, Sipsmith or Bimber

So, rather than going for sugar and lemon, Nutella or cheese and ham, why not go a little grown-up this pancake day?

Recipe: Breakfast Martini Crepes

Prep Time 40 minutes
Cook Time 30 minutes
Servings 4 servings


  • 100 g Plain flour
  • pinch of salt
  • 2 eggs
  • 200 ml Semi skimmed milk
  • 75 ml Water
  • A little oil for frying.
  • For the sauce
  • 70 ml Gin
  • 1.5 tbsp English Marmalade
  • 20 ml Triple Sec
  • 50 ml Orange juice
  • 25 ml Lemon Juice
  • Creme fraiche to serve.


  1. Mix the dry ingredients for the pancake in a bowl.
  2. Mix the wet ingredients in a jug.
  3. Pour the wet into the dry and mix until smooth.
  4. Leave to one side for 30 minutes - this helps the batter thicken ready for cooking.
  5. Pop a non-stick frying pan on a medium high heat. Add a little oil.
  6. Add enough batter to the pan to just coat the base and leave to set. Pour any excess back.
  7. When it bubbles and comes away smoothly, flip and cook the other side.
  8. When done, fold into quarters and set aside.
  9. Once all the batter is used up, you're ready to make the sauce.
  10. Put all the ingredients for the sauce into a frying pan.
  11. Stir the marmalade until it mixes into the booze and juice.
  12. Once it has melted and the sauce is bubbling, start laying the pancakes into the pan.
  13. Once they've soaked up the syrup, you're done and ready to dish up.
  14. Serve as is, or with a little creme fraiche.

Recipe Notes

The first pancake is always a failure. Discard it and try again, you'll get it!
And if you can't face making the pancakes yourself? Don't. Get the ready made and save yourself time and effort!

Leave a Reply