Recipe: Crêpes Suzette
- Credit: Archant
Frying pans at the ready to create this delicious French dessert
Makes 12 medium crêpes (20cm/8 inches in diameter). The traditional tangerine flavour is replaced with orange in this recipe by Le Cordon Bleu-trained Marcia Öchsner.
1 pinch salt
1 tsp sugar
- 1 48 hours in Paris: Unmissable new things to see and do on a short break in the city
- 2 The Madame Blanc Mysteries: former Coronation Street star swaps Manchester for France
- 3 Allo Allo! Brits in France
- 4 Surprise, surprise! France offers expats a great quality of life
- 5 Real Life: Canalside life in an idyllic Hérault village
- 6 A Year in Provence with Carol Drinkwater – the new Channel 5 series to enjoy this autumn
- 7 What you need to know about France’s Covid-19 health pass system
- 8 Who are the Kretz family members from Netflix’s The Parisian Agency?
- 9 Bargain beauties: 9 renovated French properties on the market for less than €150,000
- 10 Tour de France 2022: 3 new stage hosts announced
250ml whole milk
60g melted butter
To grease the pan:
15g butter, softened
Zest of one orange
250ml freshly squeezed and sieved orange juice
125ml Grand Marnier/Cointreau
60g butter, cut into small pieces
Segments of one orange
Zest of one orange
Fresh mint leaves
Using a whisk, beat the eggs, salt and sugar until well combined.
Add the cognac and flour and whisk until smooth. Keep whisking and pour in the milk, a little at a time. Add the melted butter and mix until homogeneous.
Heat a greased non-stick crêpe pan over a medium-high heat and pour the batter (using a soup ladle or cup) into the centre of the pan, covering two thirds of it, and tilt in every direction to spread the batter out evenly.
Cook for one to two minutes, over a medium-low heat. As soon as the colour changes to light brown and the edges change texture, flip over using a spatula. Place the cooked crêpe on a plate and repeat with the remaining batter. Reserve.
Place the sugar, orange zest and juice and Grand Marnier/Cointreau in a large frying pan. Bring to the boil and reduce to a syrupy consistency. Remove from the heat and add the butter. Mix well until incorporated and shiny.
Fold each crêpe in four and pour the hot orange sauce on top. Coat well and serve immediately on individual plates.
Sieve icing sugar on top and garnish with orange segments and zest and fresh mint leaves.
Recipe from Cooking in the South of France: An Elegant View on Classic French Dishes by Marcia Öchsner, £23.99, austinmacauley.com
You might also like