Crêpes Suzette

Crêpes Suzette

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
12 Crêpes

For the orange butter

Quantity Ingredient
1 orange
150g unsalted butter
50-60g caster sugar, to taste
4-5 tablespoons grand marnier

To flambé

Quantity Ingredient
1-2 teaspoons caster sugar
2 tablespoons grand marnier
1 tablespoon brandy

Method

  1. For the orange butter, finely grate the zest and squeeze the juice from the fruit. Put the butter, sugar, orange zest, 4–5 tablespoons orange juice and the Grand Marnier in a large frying pan and simmer gently for 2 minutes over a low to medium heat.
  2. Lower the heat and lay a crêpe in the frying pan, with the side that was cooked first downwards. Baste it in the orange syrup and, using a spoon and a fork, fold it in half and then in half again to make a triangle. Push the pancake to the side of the pan, add a second pancake and repeat the basting and folding, then repeat with the remaining pancakes. Add a little water if the pan becomes dry.
  3. Once all the pancakes are folded, sprinkle them with the 1–2 teaspoons caster sugar and increase the heat to medium.
  4. Heat the Grand Marnier and brandy in a ladle directly over a flame and set alight. Pour the lit alcohol over the pancakes, tipping the ladle away from you as you do so, and shake the pan until the flames subside. Serve immediately.

Variation

  • Segment a second orange and add to the sauce to heat through before serving.
Tags:
Leiths School of food and wine
cookery course
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