| SUZETTE | Paired with "crepe", a pancake served in a buttery orange sauce and often flambeed in brandy (7) |
| PEACHES | Often flambeed fruit |
| CREPESUZETTE | Orange-flavoured pancake flambeed in brandy |
| DOSA | Spanish couple given a pancake served with Indian meal |
| ALE | Item stored in a buttery |
| GREATBEAUTY | Spent an age in a buttery, creating terrific good looks (5,6) |
| PANCAKE | Another name for a crepe; a form of theatrical make-up; or, a style of tutu (7) |
| AVOCADO | Fruit with green flesh and a buttery texture (7) |
| GALETTE | A savoury Breton buckwheat crepe; or, a buttery French king cake (7) |
| ALCHEMY | Companion engaged by fancy meal ending in brandy that has transformative power (7) |
| OREGANO | Duck requires orange sauce, then seasoning |
| CREPESSUZETTE | Pancakes flambeed in an orange- or lemon-flavoured sauce (6,7) |
| STEAKDIANE | A sometimes flambeed dish of pan-fried fillet or tenderloin of beef served in a roux or veloute flavoured with Worcester sauce (5,5) |
| DEADDUCK | Almost certain loser a served with orange sauce? (4,4) |
| MINCEPIE | Crumbly pastry filled with fruit and often soaked in brandy (5,3) |
| DIANE | Steak ____, popular in the mid-20th century, is similar to steak au poivre, but with a flambeed sauce |
| MACHE | French name for lamb's lettuce, a buttery-tasting salad leaf served in warm salads with roasted carrots, parsnips, butternut squash etc (5) |
| SPENCE | Old dialect or Scots word for a cottage parlour; a buttery, larder, pantry or other storeroom for victuals and domestic equipment; or, a monetary allowance (6) |
| ROASTDUCK | Dish sometimes served with an orange sauce (5,4) |
| FLAM | An old word for custard or a crepe; a falsehood, idle fancy, trick or whim; or, a drumbeat of two strokes (4) |
