Crêpes Suzette, how to make Crêpes Suzette, how to cook Crepes Suzette

Crêpes Suzette 2

Recipe Categories : | French | Crêpes |

Serves : 4-6  Preparation time : 30 minutes  Cooking time : 35 minutes

Ingredients :

     For Crêpe 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

  1. 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 crêpe batter should be the consistency of pouring cream. If batter thickens on standing, thin with milk or water.
  2. To cook Crêpes : Pour 2-3 tablespoons batter onto lightly greased 10cm crêpe pan; swirl evenly over the base. Cook over medium heat 1 minute or until underside is golden. Turn crêpe over, cook other side. Transfer to plate; cover with tea-towel, keep warm. Repeat process with remaining batter, greasing pan when necessary.
  3. 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.
  4. To assemble : Preheat oven to 210°C. fold crêpes 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.
  5. Cooks notes : Crêpes 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 crêpes. This crêpes batter can be used for all sweet crêpes recipes. Serve with the filling of your choice accompanied by cream or ice-cream.