Crepe Suzette - A favourite of my fathers
Crepe Suzette
-
100g plain flour
-
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