Crepes Suzette
This recipe uses plain flour, eggs and milk for the pancakes which is brought to life with orange and lemon, butter, sugar and brandy! Yum!
Ingredients
For the crepes:
- 250g plain flour
- 2 eggs
- 600ml milk
- 2 tablespoons melted butter
To serve:
- Orange and lemon segments
- Julienne orange and lemons
- 50g Butter
- 50g Sugar
- Brandy
Method
Place all the crepe ingredients into a bowl and whisk together. Cover the bowl in cling film and place in the fridge to rest for thirty minutes.
Brush the crepe pan using a little butter and fry a large spoonful of the batter mix (or enough to coat the base of the pan completely) on one side until it is golden brown then flip it over to cook the other side.
As each crepe is finished remove from the pan and place between sheets of greaseproof paper.
To make the sauce: add the sugar to a pan until it caramelises. Add the brandy and flambe. When the flame goes out add the orange juice and butter.
To finish the sauce, stir in the segments and julienned peel.
Fold the pancakes into quarters, spoon over the sauce, and serve.
Ingredients
For the crepes:
- 250g plain flour
- 2 eggs
- 600ml milk
- 2 tablespoons melted butter
To serve:
- Orange and lemon segments
- Julienne orange and lemons
- 50g Butter
- 50g Sugar
- Brandy
Method
Place all the crepe ingredients into a bowl and whisk together. Cover the bowl in cling film and place in the fridge to rest for thirty minutes.
Brush the crepe pan using a little butter and fry a large spoonful of the batter mix (or enough to coat the base of the pan completely) on one side until it is golden brown then flip it over to cook the other side.
As each crepe is finished remove from the pan and place between sheets of greaseproof paper.
To make the sauce: add the sugar to a pan until it caramelises. Add the brandy and flambe. When the flame goes out add the orange juice and butter.
To finish the sauce, stir in the segments and julienned peel.
Fold the pancakes into quarters, spoon over the sauce, and serve.
