22 May 2013

Plate Up. Crepe Suzette (plus some woodfired pizza)

For as long as I can remember I’ve heard my mum talk about Crepe Suzette and how it is her favourite dessert. Originally a French dessert, crepe suzette is a dish of paper thin crepes with an orange liquor sauce. Warning: it really is as delicious as it sounds and I take no responsibility for addiction.

Mum and I were lucky enough to have dinner at my Uncle’s house the other evening and this divine dessert was on the menu. (Plus some amazing wood-fired pizza, see pictures, my uncle has a proper outdoor oven and boy did it make some delicious pizza, will try and get the recipe for you soon!).

 Hawaiian Pizza

Prawn Pizza

The crepes were so lovely and certainly lived up to my expectations and more. I’ve since cooked it myself and the result is well worth the effort. Give it a try next time you’re craving something sweet.

What you’ll need
100g plain flour
Pinch salt
1 egg
1 egg yolk (extra)
300ml milk
1 tablespoon butter, melted, plus extra to fry

100g caster sugar
35g butter
150ml orange juice
3 tablespoons Cointreau or Grand Marnier
2 tablespoons brandy

What to do
Place the crepe ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug and let it sit for 30 minutes.

Heat a small frying pan over medium heat. Brush with melted butter. Tilting the pan slightly, pour about 2-3 tablespoons of batter in and swirl to just cover the base. Cook for 1-2 minutes on each side until lightly browned. Transfer to a plate and repeat with remaining crepes. Place some paper-towel in between each crepe so they don’t stick together.

(Note: crepes can be made a day ahead and kept in the fridge.)

To make the sauce, heat the sugar and 1 tablespoon of water in a frying pan on low heat, stirring to dissolve sugar. Add butter and increase heat, cooking for 4-5 minutes until golden brown. Add orange juice and simmer for a few minutes. Pour in the liquor and brandy and stir to combine. (You can flambĂ© it here if you’re feeling daring!) Dip a crepe into the sauce, fold it into quarters and push to the side of the pan. Repeat with other crepes and then serve together, drizzled with sauce. 2-3 crepes per person is perfect. I love them simply like this, but you can serve with ice-cream if you like.

Photos by Krissie.