Crepes Suzette

Crepes Suzette

Serves 4

Crepes:
1 cup plain flour
2 tsp sugar
2 eggs, lightly beaten
1 cup milk
1 Tbsp melted butter
1 Tbsp brandy
Melted butter, for greasing

Sauce:
60g butter
1/2 cup sugar
Finely grated rind of 2 oranges
1 1/4 cups orange juice
1/2 cup Grand Mamier

1. To Make Crepes: Put the flour and sugar in a medium mixing bowl and stir to combine. Put the eggs and milk in a bowl and whisk to combine. Make a well in the centre of the dry ingredients and add the egg and milk mixture, the butter and the brandy. Stir gradually until the mixture is well combined and free of lumps then cover with plastic wrap and leave to stand for 30 minutes. The batter should be the consistency of pouring cream, thin with a little milk if necessary before using.
2. Lightly grease a 10cm crepe pan with the melted butter. Pour 2-3 tablespoons of the crepe batter into the pan and swirl evenly over the base. Cook on a medium heat until underside is golden and top is set. Place on a plate and top with a square of baking paper. Continue process with remaining batter, greasing the pan when necessary.
3. To Make Sauce: Put the butter in a chafing dish or large stainless steel pan over a medium heat. When melted add the sugar, stir to combine, cook for 2-3 minutes or until caramel in colour. Add the rind, juice and Grand Marnier and cook for 6-8 minutes. Fold each crepe into quarters, put in the simmering sauce and cook for 1 minute. Serve immediately.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.