Crepe Suzette - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the pancakes
- 100 g Plain white flour
- 1 tbsp Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 25 g Butter (unsalted) melted
- 250 ml Milk (whole)
For the filling
- 4 Orange(s)
- 75 g Unrefined golden caster sugar
- 2 tbsp Orange liqueur
- 1 tbsp Brandy
- Vegetable oil for frying
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1
Place the flour and sugar in a mixing bowl and add the eggs. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.
For this step you'll need:
- 100g Plain white flour
- 1 tbsp Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 250ml Milk (whole)
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2
Whisk in the melted butter, it will set in tiny droplets.
For this step you'll need:
- 25g Butter (unsalted) melted
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3
Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until this side has browned lightly.
For this step you'll need:
- Vegetable oil for frying
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4
Stack on a plate, covered with cling film and a clean tea towel to keep warm or serve immediately.
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5
To make the filling squeeze the juice from 2 oranges, cut the other 2 into segments, by cutting off all the peel and pith with a sharp knife, then divide into segments.
For this step you'll need:
- 4 Orange(s)
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6
Put the butter and sugar into a frying pan, add the orange juice and rind and heat until bubbling. Dip each crêpe into the sauce, fold into quarters then arrange in a warm serving dish with orange segments.
For this step you'll need:
- 25g Butter (unsalted) melted
- 75g Unrefined golden caster sugar
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7
Pour the liqueur and brandy into the pan light with a long taper, then pour the flaming sauce over the crêpes and serve.
For this step you'll need:
- 2 tbsp Orange liqueur
- 1 tbsp Brandy