Recipe: Ultimate Crepes Suzette

Try this classic French-inspired recipe from our Restaurant Development Manager, Adriano Trebbi, for a light yet sweet dessert option. 

Crepesuzette1000

Ingredients:

  • 100g plain flour
  • 1 tbsp golden caster sugar
  • 2 large egg
  • 1 tbsp sunflower oil
  • Sunflower oil
  • 300ml semi-skimmed milk

To make the sauce:

  • 100g butter
  • 100g golden caster sugar
  • 150ml freshly squeezed orange juice
  • 2 tsp finely grated orange zest
  • 1 tsp finely grated lemon zest
  • 3 tbsp Grand Marnier
  • 2 tbsp cognac

Method:

  1. Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream.
  2. Heat a 15cm/6in crêpe pan. Measure 2 1⁄2 tbsp of the batter into a jug.
  3. When the crêpe is golden underneath turn and cook for a further 30 seconds
  4. Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them.
  5. For the sauce, heat the butter and sugar in a deep frying pan over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
  6. Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes.
  7. Serve 2-3 crêpes per person with the sauce.

Alternatively, visit our restaurant on Tuesday 13th February 2018 where we'll be serving up sweet and savoury pancakes. Take a look at the menu.