Crepes Suzette
Prep time
Cook time
Total time
Can be made (to end of step 3) several hours ahead of serving – stack on plate and cover with clingfilm. Can also be wrapped in foil when cool and frozen up to 3months.
Author: Cat (Waitrose Winter Harvest 2013, p11)
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
- CREPES
- 100g plain flour
- 25g caster sugar
- 1 medium orange, zest finely grated
- 1 large egg, beaten
- 300ml whole milk
- 25g butter, plus extra for frying
- SAUCE
- 2 medium oranges, juice plus strips of orange zest to garnish
- 1 lemon, juice and zest finely grated
- 3tbsp Cointreau/Grand Marnier
- 75g caster sugar
- 100g butter, cut into small cubes
- 2tbsp brandy
- Icing sugar, to dust
Instructions
- First make crepes: stir together flour, sugar and orange zest in mixing bowl. Make well in centre, add egg and mix with spoon, gradually adding half milk and drawing flour into centre as mix. Once all flour has been incorporated, beat mixture for 2mins until smooth.
- Stir in remaining milk and melted butter to make smooth, shiny batter that coats back of wooden spoon. Pour into jug.
- Heat knob of butter in 20cm heavy-based frying pan/deep pancake pan until foaming. Pour in a little batter, tilting pan to coat base as thinly as poss. When batter turns slightly darker and feels firm, flip it over with large palatte knife to cook other side. Transfer crepe to warm plate, cover with clingfilm or large saucepan lid and continue with remaining batter to make 8 crepes.
- To make sauce, mix together orange and lemon juice, lemon zest and liqueur in bowl. Place 2-3tbsp of mixture in frying pan with sugar. Heat gently over low heat until sugar has melted, then boil for 1-2mins until turns light toffee colour.
- Add cubed butter to pan, swirling over low heat until butter has melted. Stir remaining citrus mixture into pan and allow to bubble for 2-3mins until smooth and shiny.
- Fold each crepe into quarters and slide them into pan, basting with sauce. Heat through for 1min. Take them to table, quickly pour over brandy and carefully ignite with long taper/match. When flames have died down, serve warm crepes and sauce garnished with strips of orange zest and dusted with icing sugar.
Nutrition Information
Calories: 290 Fat: 17.9g Saturated fat: 11g Carbohydrates: 28.5g Sugar: 19g Salt: 0.4g Fibre: 0.4g Protein: 3.6g
