Crepes Suzette Recipe

It’s Bastille Day today so I thought that I should road test a French recipe this week. Well... the recipe turned out to be delicious but it did make a LOT of sauce so I would definitely make a smaller portion... maybe even halve it. Bon appetite!

The recipe is from Delicious magazine - April 2002, page 98.

Makes 6

Ingredients

·        100g plain flour

·        Pinch of salt

·        1 egg

·        1 egg yolk

·        300ml milk

·        1 tbs unsalted butter, melted plus extra to fry

·        Ice-cream, to serve

Sauce

·        100g caster sugar

·        35g unsalted butter

·        150ml orange juice

·        1 orange, zested

·        3 tbs Grand Marnier or Cointreau

·        2 tbs brandy

1.    Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug, and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.

2.    Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.

3.    To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate.

4.    Repeat with remaining crepes, serving 2-3 per person. Serve with ice-cream.