Scrumptious pancakes cooked to a fabulous traditional recipe - Crêpe Suzette.
Ingredients
For the pancakes:
- 1 medium egg
- 150 ml5 fl oz milk
- 1 tbsp sunflower oil
- 65 g2½ oz plain flour
For the sauce:
- 1 tbsp butter
- 4 tbsp caster sugar
- 200 ml7 fl oz fresh orange juice
- Orange peel
- Lemon peel
- Brandy
- Grand Marnier
- Orange peel, julienned to serve
Method: How to make Crêpe Suzette
For the pancakes:
Mix the egg, milk and half of the oil in a jug. Sift the flour into a bowl and gradually beat in the egg mixture to make a smooth batter.
Heat a 17.5cm frying pan and wipe some of the oil over it. Pour a quarter of the batter into the pan, swirling around to spread the batter evenly.
Cook for 1-2 minutes until the batter is set and golden on the base. Flip over and cook for a further 1-2 minutes until golden on the base. Place on greaseproof paper and continue to make another 3 pancakes.
For the sauce:
Mix all the ingredients except the butter in a bowl whilst warming the plates on which the crêpes are going to be served. Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently.
Place the first crêpes in the pan and give it time to warm through before folding it in half and in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crepe.
Continue like this until they're all re-heated, folded and well soaked with the sauce. You can flambé at this stage with some extra Grand Marnier or brandy. Serve hot with the orange peel and dust with icing sugar.
