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.

Related stories

White chocolate and milk chocolate rocky road sliced on a cake stand

Christmas rocky road

Technically, the rocky road will last for two weeks stored in an airtight container, but realistically it won’t last that long – it’s simply too irresistible!

seven-layered pavlova Christmas tree on pink board with white background

Christmas tree pavlova

Mastering the perfect pavlova is a skill for life! With our tips and secret ingredients, you can create a sumptuous dessert that has a delicate crisp outer shell and a soft marshmallow interior.