Dessert
Crêpe Suzette
Serves
6
Ingredients
• 125g flour
• 30g melted butter
• 5g salt
• 40g sugar
• 3 eggs
• 350ml milk
Sauce:
• Juice of 2 oranges & 2 lemons
• Sugar
• Grand Marnier & Cointreau
• 125g butter
Method
Juice the fruit. Sprinkle sugar onto a hot frying pan • Add the lemon juice when the sugar caramelises, then the orange juice • Gently reduce to a light caramel • Add the butter in pieces and mix • Flambé with the Grand Marnier / Cointreau, and reduce • Coat the crepes on both sides in the final juice, fold in half and then half again, coating the crepes entirely • Sprinkle with finely slices orange zest and drizzle with the remaining liquid.
