Video guide to French Crêpes Suzette
Light and airy crepes coated in an orange butter sauce
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 50m |
| SERVES | 6 |
5 medium eggs
1 l milk
500 gms plain flour
50 ml melted unsalted butter
A pinch of salt
50 gms sugar
Orange sauce
1 l orange juice
50 gms orange segments
20 gms orange zest
500 gms sugar
100 gms butter
1. In a bowl, whisk together the eggs, flour, milk, salt and sugar until smooth. The batter should be a thick consistency. Whisk in the water, oil and melted butter.
2. Heat a pan and add a knob of butter. Add around 80 ml of the batter and move the pan to spread the batter evenly, cook over a medium flame, until the edges of the crêpe curl up and start to brown, around 45 seconds.
3. Flip the crêpe and cook for 15 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet. Repeat with the remaining batter to make 15 crêpes, buttering the pan a few times as required.
Making the orange sauce
1. In a sauce pan, reduce orange juice, sugar, orange segments and the orange zest for 25 minutes. When it is reduced, gradually add the butter until well incorporated.
2. Using a spoon, pour a generous amount of sauce over the crêpes. Garnish with orange zest. Serve right away.
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