Crepes Suzette

A famous french dessert, that we think will take a lot of experience to master. See how easy this is to really make.

Crêpes Suzette

Ingredients:

For the crêpe batter

100g / 4oz plain flour

Pinch of salt

2 Lge eggs

300ml / 10fl oz milk

25g / 1oz butter, melted

2 tsp / 10 ml vegetable oil

For the sauce

50g / 2oz butter

25g / 1oz caster sugar, sifted

finely grated zest and juice of 1 large orange

finely grated zest of 1 large lemon

3 T / 45 ml Cointreau

2 T / 30 ml brandy

Preparation:

• To make the crêpe batter, put all the ingredients except the oil in a

blender or food processor. Add 150ml / 5fl oz cold water, and blend to

a smooth batter.

Alternatively, sift the flour and salt into a bowl, add the

eggs and about half of the milk. Whisk to a thick paste. Whisk in the

remaining milk and 150ml / 5fl oz water for a smooth pouring batter,

then add the melted butter. Cover and set aside for 30 minutes.

• Heat 1⁄2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in

4 tablespoons batter and swirl around. Cook for 15 seconds until the

edges brown. Turn the pancake over and cook until lightly browned.

• Repeat with the rest of the batter to make about 14 pancakes, adding

more oil as necessary. Stack them between sheets of greaseproof paper

on a plate as you cook them. Rest the plate over a saucepan of

simmering water to keep warm.

• To make the sauce, put the butter, sugar, zests and juice in a frying pan,

and warm gently until the butter has melted. Add the pancakes and

warm through gently, turning once.

• Pour in the Cointreau and brandy, and swirl carefully over the heat to

warm through gently. Once the alcohol is warm, flame the pancakes

with a lighted match. Serve immediately.