Crêpes Suzette

Ingredients

• Suzette Sauce
  • 1 orange,
  • 125 g unsalted butter
  • 75 g sugar
• Crêpes
  • 60 g all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 4 eggs
  • 430 ml milk, plus more as needed
  • 3 tbsp unsalted butter
  • 6 tsp Brandy (optional)
  • 3 tsp Grand Marnier
  • Thin strips of orange zest for decoration

Instructions

1. To make the Suzette butter, grate the zest of the orange. Cut the orange in half and squeeze out the juice. Mix the orange zest, butter and sugar together well. Slowly add the orange juice and mix again until smooth. Use immediately or refrigerate in an airtight container for up to 1 week.

2. To make the batter, in a small bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs and milk. Gradually fold in the flour mixture to get a smooth, lump-free batter. Cover and refrigerate for 2 hours.

3. When you're ready to cook, stir the batter. If it's too thick, thin it out with a little milk. Heat your crêpe pan and add a knob of butter.

4. Pour about 55 ml of batter into the pan, tilting and swirling the pan to coat the bottom.

5. Cook until the edges are dry and pull away slightly from the pan, 30 to 40 seconds. Using a spatula, flip the crêpe and cook for a few more seconds.

6. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.

7. In another pan, over medium heat, melt 50g of Suzette butter and add 4 crêpes to the pan.

8. Using 2 forks, turn the crêpes in the butter to coat them, then fold them into quarters. Add the cognac and Grand Marnier.

9. Remove from the heat. Using a long match, flambé the brandy and stir the crêpes in the sauce until the flames go out.

10. Transfer to individual plates. Serve immediately, garnished with strips of orange zest.

Enjoy your meal

Did you enjoy this recipe? We recommend trying our homemade scones recipe or our perfect pain perdu recipe next time.