Crêpes Suzette
Often finished tableside for the theatrical flair of flambeed alcohol, thin crepes are finished in a boozy citrus sauce, making this the best way to enjoy a pancake.
Crêpes (10 crêpes)
100g Plain flour
25g Sugar
1g Salt
2 Eggs
2 Egg yolks
200g Milk
35g Beurre noisette
Mix flour, salt and sugar, then add and whisk in whole eggs and yolks and mix thoroughly. Next add the milk, then beurre noisette.
Heat the pan and brush with oil. Add a small ladle of the mix and swirl the pan so the batter covers the base of the pan as thinly as possible. Flip the crêpe and remove from the pan and place on to a plate, stacking the crêpes.
Orange peel (4 portions)
350g Water
280g Sugar
4 Oranges
Peel four oranges with a peeler, cut into very fine Julienne.
Mix the sugar and water and bring to the boil to dissolve. Add the zest and cook on a gentle heat for 1-2 hours or until the zest is translucent.
To finish (1 portion)
3 Crêpes
20g Caster sugar
20g Butter
Candied orange peel
½ Lemon (juice)
1 Orange (juice)
25g Grand Marnier
25g Brandy
Lightly caramelise the sugar in a frying pan, once a light gold add the butter. Follow this with your orange peel and citrus juice. Reduce slightly.
Add crêpes and fold. Add your Grand Marnier and flambé. Add your brandy and flambé. Plate up and enjoy!
