Crepe Suzette - A favourite of my fathers

Crepe Suzette
  • Pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300ml milk
  • 1 tbsp unsalted butter, melted plus extra to fry
  • Ice-cream, to serve
  • Sauce
  • 100g caster sugar
  • 35g unsalted butter
  • 150ml orange juice
  • 1 orange, zested
  • 3 tbsp Grand Marnier or Cointreau
  • 2 tbsp brandy
  • Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug, and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.
  • Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.
  • To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate.
  • Repeat with remaining crepes, serving 2-3 per person. Serve with ice-cream.

Recipe - taste.com.au

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