Crêpes Suzette

Ingredients

For The Crêpes

325ml Milk

150g Flour plain T45

1 Large Egg

1 teaspoon Golden Caster Sugar

1 teaspoon Vanilla Extract

Butter for greasing your pan

Method

I used a blender. You can use a bowl and a whisk.

Into the blender sieve the flour (no one likes a lumpy crepe!)

Add in the sugar, vanilla extract, egg and milk.

Blend on low – checking there are no flower pockets at the bottom of the jug.

Put the mix into the fridge for at last half an hour.

Grease a frying pan using some butter.

Get your pan onto a medium to high heat.

Add a ladle and a half – or 3 tablespoons of batter into the pan.

Work quickly - swirl the batter around the pan until it is a circular shape.

Wait until the mixture starts to show bubbles and the edges brown slightly and curl up.

Turn or flip if you are feeling adventurous!

Give the pancake less than a minute to cook on the other side before turning out onto a plate.

If you stack them whilst they are hot, you don’t need to put anything between them, and they will come apart easily.

They will keep for a good four days in the fridge as long as they are covered.

For The Suzette Sauce

Ingredients

50g Butter

3 tablespoons Golden Caster Sugar

250ml Orange Juice

½ the juice of a Lemon

Julienned Orange Peel or Zest

A good glug!  Cointreau or Orange Liquer

A dash of Cognac

Method

There are many different ways to make this sauce.

I have found this to be the quickest and simplest one.

In a frying pan on a high heat melt 50g butter.  Once melted turn down to a low/med heat

And add the 3 tablespoons of sugar, gently stir and let it dissolve.

When it becomes amber coloured quickly pull it off the heat!

Add the Orange and lemon Juice – be careful it can spit!

Get it back onto the heat and stir…

Add the julienned or zested orange, a good glug! of Cointreau and a dash of cognac.

Turn off the heat and put your folded pancakes into the sauce.

 Roll them around and marinade them in there before serving.

Enjoy!