Crepes suzette
recipe
Crepes suzette
No commentsIngredients
- 75g/3oz plain flour
- pinch of salt
- 2 large eggs
- 150ml/1/4pt milk
- a little oil for frying
- Juice of 2 oranges
- 4 tbsp granulated sugar
- 3 tbsp Grand Marnier
Serves:
8
Preparation:
20
Total Time:
20min
Directions
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- Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer place all he ingredients together in a food processor and blend until smooth, Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
- Heat a 20cm/8inch diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2mins or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further 7 pancakes in the same way. Serve simply with lemon and sugar or try them in one of the following recipe ideas.
- In a large frying pan, heat the zest and juice of 2 oranges with 4 tbsp granulated sugar and gently heat, stirring until the sugar dissolves. Simmer for 1-2 mins or until syrupy. Add 3 tbsp Grand Marnier then add 4 pancakes, folded into quarters. Reheat the pancakes in the syrupy orange sauce for 1-2mins, turning them over so they are thoroughly soaked. Serve straight away with ice cream.
Source: Lion Quality Eggs
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