Classic Crepes Suzette

You don't have to flambe at the table to make classic Crepes Suzette. Dress the dish with orange segments and a dollop of cream for a bit of extra oomph.
Classic crepe suzette




1.CREPES: Whisk together eggs and milk until well combined. Gradually add flour until a smooth, thin batter forms (batter should be the consistency of pouring cream).
2.Heat a medium non-stick frying pan (base measures about 20cm) over a medium low heat. Brush enough butter to coat base of pan and add two tablespoons of the crepe batter. Swirl batter around pan to coat and cook on one side until just set. Turn out onto baking paper. Repeat with remaining butter, batter and baking paper. (Mixture should make about 6 crepes). Set aside.
3.Place sugar, zest and orange juice in a medium saucepan. Stir over a low heat until sugar dissolves. Bring to a boil; boil, uncovered, without stirring for about 5 minutes or until golden brown. Stir in liqueur. Remove from heat, gradually whisk in butter and brandy until sauce thickens slightly. Serve crepes drizzled with warm sauce.

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