Crêpes Suzette pancake recipe

Crêpes Suzette pancake recipe

At one time a night in a fancy restaurant wouldn’t have been complete without the roar of burning brandy and batter, and now you can do it at home. If you want more read Jassy Davis' history of this retro classic.

Ingredients

For the pancakes
  • 125 g Plain flour, sifted
  • 2 Medium eggs
  • 200 ml Whole milk
  • 50 ml Cold water
  • 1 Orange, zest grated and juiced
  • 1 tbsp Cointreau
  • 1 tbsp Melted butter
  • 4.4 oz Plain flour, sifted
  • 2 Medium eggs
  • 7 fl oz Whole milk
  • 1.8 fl oz Cold water
  • 1 Orange, zest grated and juiced
  • 1 tbsp Cointreau
  • 1 tbsp Melted butter
  • 125 g Plain flour, sifted
  • 2 Medium eggs
  • 200 ml Whole milk
  • 50 ml Cold water
  • 1 Orange, zest grated and juiced
  • 1 tbsp Cointreau
  • 1 tbsp Melted butter
For the sauce
  • 75 g Butter
  • 75 g Caster sugar
  • 2 Oranges, juiced
  • 2 tbsp Cointreau
  • 2.6 oz Butter
  • 2.6 oz Caster sugar
  • 2 Oranges, juiced
  • 2 tbsp Cointreau
  • 75 g Butter
  • 75 g Caster sugar
  • 2 Oranges, juiced
  • 2 tbsp Cointreau
To cook
  • 1 Clarified butter, for frying
  • 2 tbsp Cointreau
  • 1 Clarified butter, for frying
  • 2 tbsp Cointreau
  • 1 Clarified butter, for frying
  • 2 tbsp Cointreau

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Sift the flour into a large mixing bowl with a pinch of salt. Make a well in the centre and crack in the eggs. Whisk the eggs into the flour, drawing the flour down from the sides, to make a thick paste. Whisk in the milk and water, a little at a time, to make a smooth, thin batter. Stir in the orange zest, juice, Cointreau and melted butter. Cover with a clean tea towel and set aside for 2 hours to rest.
  2. Melt a teaspoon of clarified butter in a small (15cm/6in) frying pan placed over a high heat. Add 3 tbsp of the batter and swirl to coat the bottom of the pan. After 30 second to a minute, lift the crêpe with a palette knife. If it's golden, flip and cook for a few seconds more. Slice out of the pan and keep warm while you repeat with the remaining batter to make 12 crêpes in total.
  3. In a large frying pan, melt the butter for the sauce. Add the sugar, orange juice and Cointreau. Warm through for a few minutes, then slide the first of the crêpes back in. Soak it in the sauce, then fold it in half with a palette knife and then in half again to make a triangle. Push the crêpe to the edge of the pan and slide in the next one. Repeat until all the crêpes are soaked and folded.
  4. Warm a heatproof ladle over the hob. Pour in 2 tbsp of Cointreau and light. Pour the flaming liqueur over the crêpes and let the flames die down. Serve the crêpes on warm plates with the sauce poured over.

 

 

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