Crepes Suzette

Serves 8-10
Time 25 minutes + resting time for batter

Ingredients

Crêpes
250g flour
pinch of salt
50 g caster sugar
3 eggs
½ litre milk
40 ml Cointreau

Suzette butter
100g butter, softened
50g caster sugar
2 orange, juiced
40 ml cognac
40 ml liqueur (Grand Marnier, Cointreau, Curaçao)

To flame
40 ml cognac
40 ml liqueur (Grand Marnier, Cointreau, Curaçao)
20 g caster sugar

Method

To make the crêpes, place the flour, salt and sugar in a large bowl. Make a well in the centre. Crack the eggs in the middle and combine with a whisk.

Gradually add the milk to the flour mixture, and combine well (the mixture needs to be very smooth). Add a dash of Cointreau and set aside to rest for 1 hour.

Brush crêpe pan with butter and add a ladleful of the crêpe batter, tilting the pan to coat evenly. Cook the crêpe until a little golden at the edges, and turn to cook other side. Repeat.

To make the Suzette sauce, combine the butter and sugar in a bowl. Stir until smooth. Squeeze the oranges into the pan. Slowly combine the mixture with the butter. Add the cognac and the liqueur.

Place a crêpe in the pan. Cover both sides in the sauce and fold in half twice. Place on the side of the pan. Repeat with the remaining crepes. Keep the crêpes warm in the pan.

Pour the cognac and liqueur over the crêpes. Very carefully, flame by tilting the saucepan towards the stove flame. Sprinkle some sugar on the flame and serve.