Preparation and cooking time
35 min / 6 persons
500ml/17.6 fl oz milk
20g/0.7 oz sugar
1 tablespoon Cointreau
200g/7 oz flour
20g/0.7 oz butter + a little extra for frying
1 vanilla pod
Pinch of salt
70g/2.4 oz sugar
70g/2.4 oz butter
Juice and grated rind of 2 large oranges
7 tablespoons Cointreau
Mix the sugar and orange zest with the butter until well combined.
Slowly pour in the juice of one orange and 2 tablespoons of Cointreau, stirring constantly. Allow to firm up in the refrigerator for a while. This orange butter forms the basis of the Suzette sauce.
In a bowl, mix the milk, eggs, sugar, 1 tablespoon of Cointreau and the flour.
Melt 20g butter and add to the bowl. Mix until a smooth batter is formed.
Cut open the vanilla pod, scrape out the seeds and stir them into the batter. Season with a pinch of salt.
Make golden-brown, extremely thin crêpes.
Melt a teaspoon of orange butter in a pancake pan over a medium heat. Place a crêpe in the pan, making sure it is well covered in orange butter.
Fold it in half and then in half again to make a triangular shape.
Repeat with another 3 crêpes until you have four folded crêpes in the pan.
Now allow the crêpes to caramelize for a few minutes.
In the meantime, heat 4 tablespoons of Cointreau in a small saucepan, pour this over the crêpes and set it on fire (make sure you turn the extractor hood off first!).
Pour a little fresh orange juice over the crêpes and serve immediately.
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