Special Occasions Recipes - Crepes Suzette Recipe

Ingredients

Serves 6-8

• 125 g/4 oz plain flour

• 1/2 teaspoon salt

• 3 eggs

• 2 tablespoons oil

• 50 g/2 oz butter, melted

• 1 tablespoon caster sugar

• 2 teaspoons vanilla sugar

• 350 ml/12 fl oz milk

• 25 g/1 oz butter, for frying

Syrup:

• 1.25 g/4 oz softened butter, diced

• 125 g/4 oz caster sugar

• grated rind and juice of 1 orange

• 6 tablespoons Cointreau or Grand Mamier

• 3 tablespoons brandy

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Method:

1. To make the batter, sift the flour and salt into a bowl and make a well in the centre. Tip in the eggs, oil, melted butter, sugars and milk, and beat until smooth. Use a hand-held electric whisk, if wished.

2. Melt a little of the butter in a small frying pan and when it is really hot, ladle some of the batter into the pan. Tilt the pan so that the batter covers the base evenly and fry until golden brown on the underside.

3. Flip the crepe over and cook the other side. Slide it on to a warmed plate and keep warm while you cook the other crepes.

4. To make the syrup, put the butter and sugar in a bowl and beat together until smooth and creamy. Beat the orange rind and juice into the creamed mixture, and then beat in 3 tablespoons of the orange liqueur and 1 tablespoon of the brandy.

5. Transfer the orange mixture to a large frying pan and heat gently. Boil rapidly for 1-2 minutes, then reduce the heat.

6. Add the crepes, one at a time, folding each one in half and then in half again in the syrup. Simmer gently until hot.

7. Warm the remaining liqueur and brandy in a small pan, set alight and pour flaming over the crepes just before serving.