Crêpes Suzette

© Konrad Limbeck

© Konrad Limbeck

Crêpes batter

Ingredients

10
g
granulated sugar
1
egg
250
ml
milk
1
orange, zested
25
g
butter, melted
100
g
plain flour
1/2
teaspoon
fleur de sel (or other quality sea salt)
oil for frying (corn oil, sunflower, rapeseed oil)

In a bowl, beat the sugar and egg with a whisk until foamy. Stir in the milk, orange zest, melted butter, flour and salt and mix to form a liquid batter. Heat a small amount of oil in a pan. Pour some batter into the centre of the pan, hold the pan at an angle to spread it around. Fry until golden brown on both sides. Keep the crêpes warm in the oven at 100°C until ready to serve. 

Orange-caramel sauce

Ingredients

70
g
brown sugar
50
g
butter
200
ml
orange juice, fresh
2
oranges, zest and pared segments
50
ml
orange liqueur (Grand Marnier or Cointreau)

To prepare the orange, carefully peel with a knife. Gently cut along the curve between the flesh and the white skin. Between the white membranes, cut out the orange segments. In a pan melt the sugar and butter. When the sugar and butter are liquid and bubbling slightly, pour in the orange juice and stir in the zest. Stir the sauce well, bring to the boil once, skim off the foam, add the orange segments to the sauce, simmer the sauce over a medium heat for 10 minutes. Finally stir in orange liqueur. Pour through a sieve as required.

Crême Chantilly

Ingredients

250
g
double cream
40
g
granulated sugar
1
vanilla pod, pulp

In a bowl whip the cream. When the cream starts to thicken, add the sugar and vanilla pulp and finish whipping until the desired consistency is reached. Serve
Ingredients: about 30ml orange liqueur per serving to flambé
Spread crêpes with orange sauce, fold in the middle, fold again until a quarter is formed. Place the orange flesh on the crêpes, pour more sauce over them, pour the liqueur over the top, light with a flame and flambé. Serve with cold crême Chantilly. 


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