Crepes Suzette
Ingredients:
Butter for frying
300ml rich pancake mixture (see below)
60g sugar
60g unsalted butter
Juice of 2 oranges
Grated rind of 1 lemon
3 tablespoons Grand Marnier
2 tablespoons brandy
Method:
Heat a little butter in a small, thick-based frying pan, pour off the excess and cook the pancakes in the usual way; keep them flat between 2 plates in a warm place.
Clean the pan, put in the sugar and heat gently, shaking the pan occasionally until the sugar has melted and turned golden-brown.
Remove the pan from the heat and add the butter and the orange juice, stirring constantly to dissolve the toffee.
Fold each pancake in half and then in half again to form a quarter circle.
Add the Grand Marnier to the fruit juice.
Place all the crepes in the pan and simmer for few minutes until reheated, spooning the sauce over them.
Warm the brandy, pour it over the crepes, ignite it and serve at once.
Ingredients: for a rich batter
125g plain flour
Grated rind of ½ orange to the flour before mixing.
1-2 teaspoons icing sugar
A pinch of salt
1 egg
300ml pint milk
15g melted butter
Method:
Mix the flour, grated orange rind, sugar and salt, make a well in the centre and break in the egg.
Add half the liquid (milk and melted butter) and beat the mixture until it is smooth.
Add the remaining liquid gradually and beat until well mixed.
