Crêpes Suzette
Thin French crêpes in a buttery orange sauce, flambéed with Grand Marnier. A classic French dessert for one.
Ingredients
- 50 gm plain flour
- 1 egg
- 150 ml milk
- Pinch of salt
- 1 tspn sugar
- Knob of butter for frying
- 1 orange, zested and juiced
- 30 gm butter
- 2 tbspn caster sugar
- 2 tbspn Grand Marnier or Cointreau
Method
- 1
Make the batter: whisk together flour, egg, milk, salt and sugar until smooth. Rest for .
- 2
Heat a small non-stick frying pan. Add a tiny knob of butter and pour in enough batter to coat the base thinly. Cook for , flip, cook . Repeat to make 4 crêpes.
- 3
For the sauce: melt 30 gm butter in a wide pan. Add the caster sugar and cook until it starts to turn golden.
- 4
Add the orange zest and juice and stir until the sauce is smooth.
- 5
Add the crêpes one by one, folding each in half then half again (into quarters) in the sauce.
- 6
Pour over the Grand Marnier and carefully tilt the pan to flame (or use a match). Let the flame die down.
- 7
Serve immediately with the sauce spooned over.
Notes
- Flambéeing is optional but spectacular — only do it if you feel confident.
- The crêpes can be made ahead and stored between sheets of greaseproof paper.
- Serve with a scoop of vanilla ice cream.