Cr
Crépe Suzette
Ingredients:
For the crepes:
100g plain flour
Finely grated zest of an orange
1 large egg
300ml whole milk
25g butter, melted
25g caster sugar
Extra butter for frying
For the sauce:
Juice of 2 medium oranges
100g butter
Juice and grated zest of 1 lemon
3tbsp Cointreau or Grand Marnier
75g caster sugar
2tbsp brandy
Icing sugar to dust
Method:
1. Mix together the flour, sugar and orange zest. Make a well in the centre and break in the egg. Beat the egg with a wooden spoon, gradually adding half of the milk and drawing the flour into the centre as you mix. Once all the flour has been incorporated, beat the mixture for 2 minutes until smooth.
2. Stir in the remaining milk and the melted butter to make a smooth shiny batter that coats the back of the wooden spoon. Pour into a ProCook Batter bowl.
3. Heat a knob of butter in a 20cm, steel frying pan until foaming. Pour in a little batter, tilting the pan to coat the base as thinly as possible. When the batter turns slightly darker and feels firm flip it over to cook the other side. Transfer the crepe to a warm plate, cover with foil and continue with the remaining batter to make 8 crepes.
4. To make the sauce, mix together the orange and lemon juice, lemon zest and liqueur in a bowl. Place 2-3 tablespoons of this mixture in the frying pan and allow to bubble for 2-3 minutes until smooth and shiny.
Tagged in Recipes