Crêpes Suzette

Preparation and cooking time
35 min / 6 persons

Ingredients

    500ml/17.6 fl oz milk
    3 eggs
    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


Preparation

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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