CrÍpes Suzette 2
Recipe Categories : | French
| Crêpes |
Serves : 4-6 Preparation
time : 30 minutes Cooking time : 35
For CrÍpe batter :
- 1 cup plain flour
- 2 tspn caster sugar
- 2 eggs, lightly beaten
- 1 cup milk
- 15g butter
- 1 tbsp brandy
For Suzette sauce :
- 60g butter
- ¼ cup lemon juice
- ½ cup Grand Marnier
- cream and ice cream to serve
Preparation and Cooking Instructions
- To make batter : Place all ingredients into bowl of food processor.
Using the pulse action, press button for 40 seconds or until ingredients
are combined and mixture is free of lumps. Transfer mixture to bowl
or jug. Stand covered with plastic wrap for 1 hour. The crÍpe batter
should be the consistency of pouring cream. If batter thickens on standing,
thin with milk or water.
- To cook CrÍpes : Pour 2-3 tablespoons batter onto lightly greased
10cm crÍpe pan; swirl evenly over the base. Cook over medium heat 1
minute or until underside is golden. Turn crÍpe over, cook other side.
Transfer to plate; cover with tea-towel, keep warm. Repeat process with
remaining batter, greasing pan when necessary.
- To make sauce : Heat butter in a pan, add sugar and stir over
a medium heat until caramelized. Add the rinds, juices and Grand Marnier;
simmer uncovered 10 minutes.
- To assemble : Preheat oven to 210°C. fold crÍpes into quarters
and arrange across ovenproof dish, overlapping to form a pattern. Pour
over Sauce. Bake 10-15 minutes and serve warm with cream or ice-cream.
- Cooks notes : CrÍpes can be flambéd at the table, but be extremely
careful. Heat 2 tbsp of Grand Marnier, brandy or orange liqueur in a
small pan or Turkish coffee warmer, light at the table and pour over
the crÍpes. This crÍpes batter can be used for all sweet crÍpes recipes.
Serve with the filling of your choice accompanied by cream or ice-cream.