Name: Crêpes suzette
Prep time: 20 min
Total time: 20 min
Yield: 4-6 servings
Cuisine: Cooking Method
Ingredients: 250 ml flour cake; salt just a pinch; 250 ml milk; 2,5 ml vanilla essence; 160 ml water; 2 eggs; 50 g butter melted; oil for frying; 60 ml sugar; orange zest only; oranges juice only; lemon juice only; 30 ml brandy; 30 ml butter; to serve to serve; orange wedges; lemon cut into wedges; cream or ice cream ( optional)

Recipe Disclaimer

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Ingredients (18)

CRÈPES

250 ml	flour — cake
	salt — just a pinch
250 ml	milk
2,5 ml	vanilla — essence
160 ml	water
2	eggs
50 g	butter — melted
	oil — for frying

SAUCE

60 ml	sugar
	orange — zest only
	oranges — juice only
	lemon — juice only
30 ml	brandy
30 ml	butter
	to serve — to serve
	orange — wedges
	lemon — cut into wedges
	cream or ice cream ( optional)

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Method:

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).