Crepe Suzette
Serves 4
INGREDIENTS:
For the pancake batter:
120g / 1 cup plain / all-purpose flour
2 eggs
250ml / 1 cup milk
1 tbsp melted butter
vegetable / canola oil, for frying
For the Suzette
2 oranges, both the juice and the zest
3 tbsp caster / superfine sugar
60g / butter
1 tbsp Grand Marnier or Cointreau
METHOD:
1. Start by making the pancake batter - place the flour, eggs, milk, melted butter and a pinch of salt into a large bowl and whisk together to form a smooth batter. Cover and place in the fridge for at least 30 minutes.
2. Place a frying pan over a medium heat and add 1 teaspoon of vegetable oil to coat the pan. Once the pan is hot, pour a ladle of the pan cake batter into the centre of the pan, and gently swirl the pan around so the batter coats all of the pan. Cook the pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
3. Next make the suzette sauce. Pour the caster / superfine sugar into a frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel. Slide the pan off the heat and add the orange juice. Add the orange zest, Grand Marnier (or Cointreau) and return the pan to a low heat to re-melt the caramel into the liquid.
4. Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
