CREPES SUZETTE (2)

CLASSIC 'ALL-IN-THE-PAN' CREPES SUZETTE 

Crêpe Suzette is a dessert consisting of a crêpe with beurre Suzette, a sauce of caramelised sugar and butter, tangerine or orange juice, zest, and Grand Marnier or Benedictine liqueur on top, served flambé.


INGREDIENTS

·         100g plain flour
·         1 tbsp golden caster sugar
·         2 large eggs
·         1 tbsp sunflower oil
·         300ml semi-skimmed milk

To make the sauce for crepes suzette

·         100g butter
·         100g golden caster sugar
·         150ml freshly squeezed orange juice*
·         2 tsp finely grated orange zest
·         1 tsp finely grated lemon zest
·         3 tbsp Grand Marnier
·         2 tbsp cognac

* I usually allow the juice of 1 orange per person plus one for the pan. Adding the juice of 1 lime dramatically alters the flavour, in a good way, and is worth trying once the basic recipe is mastered.


METHOD

Basic crepe recipe

1. Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth.

2. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth.

3. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream.

4. Heat a 15cm/6in crêpe pan. Measure 2½ tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan.

5. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.

6. Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them.

You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge.

For the sauce

7. Heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve.

8. Turn up the heat until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end.

9. Pour in the orange juice (take care, it may splash); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly.

10. Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan.

11. Continue the coating and folding with the remaining pancakes.

12. Add the Grand Marnier and cognac, heat for a few seconds and ignite, allowing the flames to burn out.

Serve 2 crêpes per person with the sauce, and, maybe, a spoonful of ice cream.