Crepes Suzette Recipe
Crepes Suzette Recipe with Batter, Sugar, Butter, Oranges, Grand Marnier & Brandy.
INGREDIENTS
For the Batter:
4 oz (100g) Plain Flour
1/4 teaspoon Salt
2 Eggs
1/2 pint (300ml) Milk
1 tablesppon Melted Butter
1 tablespoon Oil for frying
For the Sauce:
4 oz (100g) Castor Sugar
4 oz (100g) Butter
Juice of 2 Oranges
Finely grated rind from 1 Orange
1 tablespoon of Grand Marnier
3 tablespoons Brandy
METHOD
Sift the Flour and Salt into a large bowl. Add the Egg, then gradually beat in the Milk to make a smooth batter. Stir in the Butter.
Put the Oil for frying in a 6 or 7 inch heavy based fraying pan and heat slowly. When it is really hot pour off the excess oil and spoon about 2 tablespoons of the batter into the pan. Tip the pan slightly from side to side so that the batter thinly covers the base of the pan. Cook the pancake for about 1 minute, then turn it over and cook for another minute. Put the pancake on a plate and cover with a clean tea towel. Repeat with the remaining batter, stacking the pancakes on top of each other.
Put the Sugar, Butter, Orange Rind and Juice into a pan. Heat gently until the Sugar has dissolved, then simmer the sauce for about 5 to 10 minutes until syrupy.
Put a pancake into the pan, fold it in four, remove from the pan, place on a hot serving dish and keep it hot. Repeat with the remaining pancakes.
When they have all been coated add the Liqueur and Brandy to the pan, and replace the folded pancakes. Reheat the sauce gently then serve the pancakes.
Note: To Flambe:
Add the Liqueur only to the pan before replacing the pancakes. Reheat gently. Warm the Brandy, pour over the pancakes and set alight. Serves 4.
Based on the Crepes Suzette recipe in:
Popular French Cookery
by Marry Berry (Octopus Books 1972).