Recipe: Crepes Suzettes
What could be better than a day spent scoffing pancakes? Er, flippin' nothing!
These soft, buttery, light-as-cloud crepes are so delicious. Drenched in tangy orange sauce and finished off with a scoop of rich creamy ice cream – they're guaranteed to hit that sweet spot this Pancake Day.
Time to get whipping and prepare for the sugar rush....
4 Servings . Prep 25 mins . Cooking 10 mins
For the crepes:
- 55g unsalted butter
- 2 eggs
- 25g caster sugar
- 100g plain flour
- sea salt (optional
- 350ml milk
- 4 tsp vegetable oil
For the orange sauce :
- 2 oranges
- 225g caster sugar
- 80ml water
- 175g unsalted butter
- 3 tbsp orange liqueur (optional)
- 1 orange (segmented)
1) Heat the butter in a small frying pan over a high heat until it foams. Pour into a mixing bowl, add the eggs, sugar, flour and a pinch of salt and whisk together to combine.
2) Reheat the pan over a medium heat, add the oil and pour the excess off into a cup. Pour in enough batter to coat the base of the pan thinly and cook for 30 seconds, until golden brown underneath, then turn or toss and cook the second side for a further 30 seconds. Transfer the crêpe to a warm plate and repeat.
3) Zest and juice the oranges. Place the zest in a pan of cold water and bring to the boil, then drain. Place the blanched zest back in the pan, add 80g of the sugar and the water and cook gently over a medium heat for 15 minutes or until the zest looks translucent.
4) Heat a heavy-based pan over a medium heat, add the butter and allow to foam. Add the remaining sugar and stir until dissolved and starting to caramelise. Reduce the heat, to add the orange juice (and liqueur) to the pan, then increase the heat and allow to bubble for about 2 minutes, whisking occasionally.
5) Lay a crêpe in the bubbling sauce and fold in half twice to make a triangular shape. Repeat for all the crêpes, arranging them in the pan. Serve with the warm orange segments, sauce and candied orange zest.