Simple Crepes Suzette
A French dessert consisting of crêpes and a sauce of caramelized sugar and butter.
Simple Crepes Suzette
A French dessert consisting of crêpes and a sauce of caramelized sugar and butter.
Cooking Instructions
- 1
Sift the flour and salt into a bowl and make a well in the center.
- 2
Add the egg and extra yolk into the well. Stir with a spatula to incorporate the flour from around the edges.
- 3
When the mixture thickens, gradually pour the milk, beating well after each addition, until a smooth batter is formed. Stir in the butter,
- 4
Cover and Chill for 30 minutes.
- 5
Heat a shallow non-stick pan, add a little butter and heat until sizzling. Pour in a little of the batter, tilting the pan back and forth to cover the base thinly.
- 6
Cook the crepes over a medium heat for 1-2 minutes until lightly browned underneath, flip over with a spatula and cook for 1 minute. Repeat this process until finished. Pile them up on a plate as they are ready.
- 7
Pare the rind from one of the oranges and reserve 5 ml/1 tsp for decoration. Squeeze the juice from both oranges.
- 8
For The Sauce, melt the butter in a large frying pan and add the sugar, orange rind, and juice. Heat gently until the sugar has dissolved and the mixture is bubbling.
- 9
Separate half of the Sauce for later
- 10
Fold each crepe in quarters. Add to the pan one at a time, arrange the folded crepes and add the remaining sauce to the pan.
- 11
Pour in the brandy and cook gently for 2-3 minutes, until the sauce has lightly caramelized. Sprinkle with orange rind and serve.
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