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Crêpes suzette


Crêpes suzette

Ingredients 20
Servings 4-6
Time 20 min

Ingredients

  • CRÊPES
  • 250
    ml
    cake flour
  • pinch of salt
  • 250
    ml
    milk
  • 2,5
    ml
    vanilla essence
  • 160
    ml
    water
  • 2
    eggs
  • 50
    g
    butter, melted
  • a little oil for frying
  • SAUCE
  • 60
    ml
    sugar
  • grated zest of 1 orange
  • juice of 2 oranges
  • juice of 1 lemon
  • 30
    ml
    brandy
  • 30
    ml
    butter
  • TO SERVE
  • orange wedges
  • lemon wedges
  • cream or ice cream ( optional)
 

Method

frying: 30 min / standing: 30 min or overnight
 

1. Crêpes: Sift the flour and salt into a large bowl and make a well in the middle. In a separate bowl, beat the milk, vanilla essence, water, eggs and butter until combined. Pour the milk mixture into the dry ingredients and beat until well combined.

2. Set the batter aside for at least 30 minutes or chill overnight in the fridge.

3. Heat a little oil in a non-stick pan and pour some of the batter into the pan (the batter should be quite runny). Fry the pancakes until you’ve used all the batter.

4. Sauce: Heat all the ingredients in a saucepan until the sugar has dis-solved. Simmer slowly for a few minutes or until slightly reduced.

5. Pour half the sauce into a large pan. Fold the pancakes into tri-angles and arrange in the sauce in the pan. Pour the rest of the sauce over and heat for 1-2 minutes.

6. To serve: Remove from the heat, deco-rate with the orange and lemon wedges and serve with cream or ice cream (if using).

 

 

Read more on: desserts
 

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