Crêpes Suzette

Crêpes Suzette

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

To be served crêpes suzette in a restaurant is one of those classic dining experiences. And what a production it is, with gleaming copper pans, leaping flames and a waiter chosen for his expertise. At home, the crêpes can also be flamed at the table for a touch of restaurant theatrics.

Ingredients

Quantity Ingredient
1 1/4 cups plain flour
2 tablespoons sugar
A pinch salt
3 eggs, beaten
1 1/2 cups milk
2 teaspoons melted butter
1 tablespoon brandy
a little butter, for frying

Sauce:

Quantity Ingredient
4 sugar cubes
1 orange
75g unsalted butter
a few drops lemon juice
1/2 cup curacao, cointreau or grand marnier
1/2 cup brandy

Method

  1. Sift flour, sugar and salt into a bowl. Combine the eggs and milk, stir into the dry ingredients until the batter is smooth. Stir in the melted butter and brandy then let the mixture stand for 2 hours. In a frying pan, heat a little butter and, when bubbling, pour in sufficient batter to cover the bottom of the pan in a thin layer. Rotate the pan quickly to spread the batter as thinly and evenly as possible. Cook the crêpe for about 1 minute on one side. Flip and cook another minute. Stack the crêpes flat, one on top of the other, on a warm plate. Each crêpe should be about 14 cm across.
  2. Sauce: Rub the sugar cubes on the rind of the orange until they are well-impregnated with the zest. Crush the sugar in a small bowl with half the butter, using a fork, and mix until creamy. Place the remaining butter in a chafing dish or frying pan and add the juice of the orange, the lemon juice and liqueur. Bring to the boil and stir in the creamed butter and sugar. Place the crêpes in the pan, spooning the sauce over them liberally. Fold each crêpe in quarters like a handkerchief. Sprinkle with heated brandy and ignite.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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