Crêpes Suzette
A true classic of French cuisine, Crêpes Suzette is a spectacular dessert, especially if you ignite the sauce at the moment of serving.
- 1 hr 15 mins cooking
- Serves 4
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Ingredients
Crêpes Suzette
- 3/4 cup (110g) plain flour
- 3 eggs
- 2 tablespoon vegetable oil
- 3/4 cup (180ml) milk
Orange liqueur sauce
- 125 gram unsalted butter
- 1/2 cup (110g) caster sugar
- 1 1/2 cup (375ml) orange juice
- 2 tablespoon lemon juice
- 1/3 cup (80ml) orange-flavoured liqueur
Method
Crêpes Suzette
- 1Sift flour into medium bowl, make well in centre; add eggs and oil then gradually whisk in milk until smooth. Pour batter into large jug, cover; stand 1 hour.
- 2Heat greased heavy-based crêpe pan or small frying pan; pour ¼ cup of batter into pan, tilting pan to coat base. Cook, over low heat, until browned lightly, loosening edge of crêpe with spatula. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm. Repeat with remaining batter to make a total of eight crêpes, greasing pan each time.
- 3Make orange liqueur sauce. Melt butter in large frying pan, add sugar; cook, stirring, until mixture begins to brown. Add strained juices; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until a golden colour. Remove from heat; add liqueur, ignite.
- 4Fold crêpes in half then in half again, place in sauce; warm over low heat.
- 5Remove crêpes to serving plates; pour hot sauce over crêpes. Serve with orange slices, if you like.
Notes
Be very careful when igniting the sauce, use extra long matches, available from supermarkets or camping stores, or a barbecue lighter and make sure overhead exhaust fans are turned off. Igniting the sauce burns off the alcohol, leaving a more intense flavour. If you prefer, the sauce can be served as is, without first igniting it.
