Crêpes Suzette
A classic French indulgence with flavours of caramelised sugar, butter and orange.
How long will it take?
15 minutes
What’s the serving size?
Serves 2
What do I need?
For the sauce
- 2 oranges, zested and juiced
- 200g unsalted butter
- ½ cup caster sugar
- 45ml Grand Marnier or Cointreau
- Cognac for flaming (if desired)
For the crepes
- 30g butter
- Pinch of salt
- 1 ½ cups milk
- 150g plain flour
- 2 eggs
How do I make it?
- In a small saucepan, warm the butter, salt and milk until the butter has melted.
- Put flour into a mixing bowl and make a well. Add eggs and mix well, then add milk mix and whisk until smooth. Refrigerate the mixture for at least one hour before cooking.
- Heat frying pan and add a little butter. Ladle in batter and swirl pan to spread the batter to the edges.
- Cook for one minute and then lift the edge of the crepe with a spatula and flip. When cooked on both sides, transfer to a plate in a low temperature oven to keep warm. Continue with the remainder of the mixture to make more crepes.
- In a food processor blend the zest and ½ cup caster sugar with 200g softened butter until pale. Add the juice and the Cointreau or Grand Marnier and blend again.
- Remove crepes from oven and spread with some of the orange butter. Fold each crepe in half and then in half again.
- Heat the remaining orange butter in a non-stick pan until bubbling. Place the folded crepes in the pain and heat them through. Flame with Cognac if desired.
