Hot Desserts Recipes - Crepes Suzette

Ingredients

• 115g/4oz or 1 cup plain flour

• pinch of salt

• 1 egg

• 1 egg yolk

• 300ml/1/2 pint or 1 1/4 cups semi-skimmed milk

• 15g/1/2oz or 1 tbsp butter, melted, plus extra, for shallow frying

FOR THE SAUCE

• 2 large oranges

• 50g/2oz or 4 tbsp butter

• 50g/2oz or 1/2 cup soft light brown sugar

• 15ml/1 tbsp Grand Marnier

• 15ml/1 tbsp brandy

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Method:

1. Sift the flour and salt into a bowl and make a well in the centre, Crack the egg and extra yolk into the well. Stir the eggs to incorporate all the flour. When the mixture thickens, gradually pour in the milk, beating well after each addition, until a smooth batter is formed.

2. Stir in the butter, transfer to a jug, cover and chill for 30 minutes. Heat a shallow frying pan, add a little butter and heat until sizzling. Pour in a little batter, tilting the pan to cover the base. Cook over a moderate heat for 1- 2 minutes until lightly browned underneath, then flip and cook for a further minute. Make eight crepes and stack them on a plate.

3. Pare the rind from one of the oranges and reserve about 5ml/1 tsp. Squeeze the juice from both oranges.

4. To make the sauce, melt the butter in a large frying pan and heat the sugar with the rind and juice until dissolved and gently bubbling. Fold each crepe in quarters. Add to the pan one at a time, coat in the sauce and fold in half again. Move to the side of the pan to make room for the others.

5. Pour on the Grand Marnier and brandy and cook gently for 2- 3 minutes, until the sauce has slightly caramelized. Sprinkle with the reserved orange rind and serve at once.