Crêpes Suzette (Orange and Grand Marnier Crêpes)
Thin, buttery crêpes folded into a sweet orange butter sauce and finished with a splash of Grand Marnier.
Ingredients
- For the crêpes: 125g plain flour
- For the crêpes: 1 tbsp caster sugar
- For the crêpes: pinch of salt
- For the crêpes: 2 large eggs
- For the crêpes: 300ml whole milk
- For the crêpes: 1 tbsp melted unsalted butter, plus extra for the pan
- For the sauce: 80g unsalted butter
- For the sauce: 60g caster sugar
- For the sauce: finely grated zest of 2 oranges
- For the sauce: juice of 3 oranges (about 200ml)
- For the sauce: 3 tbsp Grand Marnier
- Vanilla ice cream, to serve
Method
-
Sift the flour, sugar and salt into a bowl. Make a well in the centre, add the eggs and half the milk and whisk to a smooth paste. Gradually whisk in the remaining milk and melted butter. Rest the batter for 30 minutes.
-
Heat a 20cm non-stick frying pan over a medium-high heat and brush lightly with butter. Pour in a small ladleful of batter, swirling to coat the base thinly, and cook for 1 minute until golden underneath. Flip and cook for 30 seconds more. Stack the crêpes on a plate, makes about 8.
-
For the sauce, heat the butter and sugar in a large frying pan over a medium heat until the sugar dissolves and begins to caramelise lightly.
-
Add the orange zest and juice and simmer for 3 to 4 minutes until syrupy.
-
Fold each crêpe in half and then in half again into a triangle. Place in the sauce, overlapping them, and spoon the sauce over for 2 minutes to warm through.
-
Warm the Grand Marnier in a small pan or microwave, pour it over the crêpes and shake the pan gently. Light with a long match if you wish to flambé, or simply let it bubble for 30 seconds. Serve immediately with vanilla ice cream.