Crêpe Suzettes
Ingredients
- 110 gr. (4 oz.) plain flour
- Pinch salt
- 2 eggs
- 275 ml. ½ pt. milk (or ½ milk and water)
- 25 gr. (1 oz.) butter, melted
- Grated zest of 1 orange
- 1 tbsp. caster sugar
- Juice of 3-4 medium oranges
- Grated rind of 1 medium-sized orange
- Grated rind and juice of 1 small lemon
- 1 tbsp. caster sugar
- 3 tbsp. Grand Marnier, Cointreau or brandy
- 50 gr. (2 oz.) unsalted butter
Method
Sift flour and salt and sugar into a bowl. Add the eggs one at a time and beat slightly. Slowly add milk, letting the flour incorporate itself into the mixture as you are beating. Stir as little as possible. Stir in zest of orange.
Just before you are ready to make the pancakes, whisk in 25 gr. (1 oz.) melted butter.
Melt margarine or butter in pancake pan and make individual pancakes. These can be made in advance and heated up in the sauce later.
For the sauce:
Melt the butter in a large frying pan or equivalent narrow-sided pan. Mix all other ingredients together and add to pan. Allow to heat very gently.
Add each pancake, and allow to heat through. When heated, fold each pancake into half and then into half again. Push to side of pan.
Serve on a plate with cream and ice cream.