Crêpes Suzette

Ingredients

Instructions

1. 1

   Make the batter: in a bowl, whisk together the plain flour, caster sugar, and salt. Add the egg and whisk to a thick smooth paste first, then gradually whisk in the milk to avoid lumps. Whisk in the melted butter and orange zest until fluid and silky. Let the batter stand for 5 minutes while you prepare the oranges; a short rest helps the flour hydrate for more tender crêpes.

2. 2

   Prepare the sauce ingredients: squeeze the oranges for the juice if not already done, zest as needed, and peel the finishing orange into neat segments or very thin slices. Keep everything beside the stove, because the sauce cooks quickly.

3. 3

   Cook the crêpes: heat a 20 cm nonstick or well-seasoned crêpe pan over medium heat. Lightly grease with a little of the butter for the pan. Pour in just enough batter to thinly coat the base, swirling immediately. Cook for 45-60 seconds until the edges look dry and lightly golden, then flip and cook the second side for about 20-30 seconds. Repeat with the remaining batter, greasing very lightly as needed, to make about 4 thin crêpes. Stack on a warm plate.

4. 4

   Make the beurre Suzette: in a wide frying pan over medium heat, combine the orange juice, orange zest, and caster sugar. Bubble for 2-3 minutes until the sugar dissolves and the liquid reduces slightly. Whisk or swirl in the butter a few pieces at a time until the sauce turns glossy and lightly syrupy; do not boil hard once the butter is incorporated or it can split.

5. 5

   Fold each crêpe into quarters and lay them in the sauce. Spoon the sauce over them and simmer gently for 1-2 minutes so they absorb flavor and warm through.

6. 6

   Add the Grand Marnier and, if you choose to flambé, take the pan off the heat briefly, warm the liquor for a few seconds at the pan edge, then ignite carefully with a long lighter and return to low heat until the flames subside. If not flambéing, simply simmer for 20-30 seconds to cook off some alcohol. The sauce should smell fragrant and remain glossy.

7. 7

   Transfer 2 crêpes to each plate, spoon over the orange butter sauce, and garnish with the orange segments or thin slices. Serve immediately while hot and glossy.

Nutrition per serving

Notes

• •Use room-temperature milk and egg for a smoother batter.
• •A blender can mix the batter in 20 seconds, but avoid overblending once smooth.
• •If the first crêpe is too thick, thin the batter with 1-2 teaspoons of milk; if it tears, the pan may be too cool.
• •Flambé only away from extractor fans, hanging towels, or anything flammable.
• •Excellent served on its own or with a little vanilla ice cream if desired.

Background