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Refreshing summer dessert

The Royal Park Hotel's 2+2 café is offering a wide variety of ice cream desserts with its afternoon tea buffet for discerning customers. Here is the recipe for Orange Crêpe Suzette with Ice Cream – a variation on the classic French Crêpe Suzette.


Ingredients (serves six)
High-gluten flour 50g
Granulated sugar 15g
Fresh milk 100ml
Water 50ml
Egg 1
Icing sugar 1 teaspoon
Butter 10g (at room temperature)
Orange peel 2 pieces
Orange juice 350ml
Oil Minimal
Ice cream To taste


  1. Mix the flour and sugar well in a blender, then stir in milk and water. Add eggs and whip into a smooth paste and set aside.
  2. Pour the crepe mixture into a flat-bottomed pan in portions with a little oil and fry over low heat. Remove the crêpes when both sides are brown and fold in half twice so they are triangular and set aside.
  3. Rinse and dry the orange peel, then grate about a teaspoon of it. Don't use the white inner layer of the peel, as this is bitter. Mix the grated peel well with butter and set aside.
  4. Heat the icing sugar in the frying pan at medium until it turns into a golden syrup, stir in the orange peel butter, then add the orange juice and hold over medium heat for three or four minutes.
  5. Dip the crêpes in the sauce mixture for about a minute until they are steeped and prepare to serve.
  6. Garnish with fresh fruit and almonds to taste and top with a scoop of ice cream, then cover in orange sauce and add coloured sugar sparkles and serve.

Reservations: 2694 3886 (2+2 café)
Transport: Shatin MTR station Exit A
Note: Members can get 15% off the afternoon tea buffet and Star members 20% off.

Royal Park Hotel pastry chef Kenny Wong
Orange Crêpe Suzette with Ice Cream