in the kitchen
Ingredients
- 125 g plain flour
- 2 eggs
- 300 ml whole milk
- 30 g melted butter + extra for frying
- For Suzette sauce: 80 g butter, 80 g caster sugar, juice and zest of 2 oranges, 60 ml Grand Marnier
Method
1
Whisk flour, eggs and milk into a smooth batter. Rest 20 minutes. Make thin crepes in a buttered pan.
2
Melt butter and sugar in a wide saute pan until just caramelized. Add orange juice and zest.
3
Fold each crepe in half and half again into a fan shape. Place in the sauce and heat through, 1-2 minutes per crepe.
4
Pour Grand Marnier around the edge of the pan and carefully tilt to ignite. Spoon the flaming sauce over crepes and serve immediately.