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
Crepes
100g plain flour
Pinch salt
1 egg
1 egg yolk (extra)
300ml milk
1 tablespoon butter, melted, plus extra to fry
Sauce
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 flambé 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.