Crepe Suzette

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A Dessert Dish which serves 6

Submitted by Admin

About This Dish

This dish consists of classic crepes in a liqueur sauce. Appearing originally towards the end of the 19th century, the dish has always been a restaurant showstopper, where it is traditionally assembled and flamed by the maitre d'hotel at the table. The secret of this dish is to have all the ingredients ready and then finish off at the very last moment.

What You'll Need

250g flour
Pinch salt
1 teaspoon sugar
2 eggs, lightly beaten
400ml milk
100ml water
2 tablespoon grated orange zest
1 tablespoon grated lemon zest
1 tablespoon melted butter
Oil for frying
1/2 cup castor sugar
1 1/2 cups fresh orange juice
2 tablespoon brandy
2 tablespoon triple sec
50g butter (diced)

How To Make It

Sift the flour, salt and sugar into a bowl. Beat together the eggs, milk and water. Slowly pour into the flour, whisking well to incorporate. Mix in the orange and lemon zests followed by the melted butter. Cover and refrigerate for 20 minutes

To make the crepes, heat a pan, preferably non-stick, grease with a little oil, pour in enough batter to just coat the base and cook until the crepe starts to curl on the edges, then flip and cook for a further minute until lightly golden.

Melt the sugar to form a caramel over a low heat in a frying pan, preferably non-stick, which will later hold all the folded crepes in a single layer (see above)

Add the orange juice and zest and cook for 2 minutes, swirling the pan. Arrange the crepes in one layer in the pan. Spoon the sauce over

Add the brandy and triple sec and light, taking care to stand back. As soon as the flames begin to subside, add the butter around the edges and swirling again well. Serve immediately