Crêpes suzette

Categories: October

Ingredients

• 100g plain flour
• 1 egg, plus 1 yolk
• 300ml milk
• 15g unsalted butter, melted, and 35g unmelted, plus extra for frying
• 100g caster sugar
• 150ml orange juice
• finely pared zest of 1 orange
• 3 tbsp Grand Marnier or Cointreau
• 2 tbsp brandy

Directions

1. Put the flour, a pinch of salt, egg and extra yolk, milk and melted butter into a food processor and whizz until it forms a smooth batter. Pour into a jug and set aside at room temperature for 30 minutes.

2. Heat a 20cm frying pan over a medium-high heat. Carefully drizzle with a little melted butter. Tilting the pan slightly, pour in a small ladleful of batter to just thinly cover the base. Cook for 1-2 minutes until the base of the crêpe is lightly browned, then carefully flip over to cook the other side for 30 seconds. Transfer to a plate and repeat to use up the batter.

3. Make the sauce. Heat the sugar and 3 tablespoons of water in a large frying pan over a low heat, stirring to dissolve the sugar. Add the unmelted butter, increase the heat to medium and cook for 4-5 minutes until golden brown. Carefully add the juice and zest – it will spit and sizzle – then simmer for 2 minutes, stirring to dissolve the caramel. Pour in the liqueur and brandy and stir to combine.

4. Dip a crêpe into the sauce, fold into quarters and put on a serving plate. Repeat with remaining crêpes, serving 2-3 per person. Serve drizzled with the remaining sauce and topped with vanilla ice cream, if you like.

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