Pancake Tuesday recipes

Traditional Crêpes Suzette

  1. To a bowl, add 100g of plain flour, a pinch of salt and 1 tablespoon of caster sugar. Mix well and make a well in the centre. Add 1 large egg, 2 tablespoons of the 200ml of milk and whisk together until smooth. Slowly pour the remaining milk into the bowl and stir continuously until the batter resembles the consistency of single cream. Once you have this, pour in 30g of melted butter and 1 teaspoon of vanilla extract. Combine and you’re ready to start cooking.
  2. Heat a 15cm crêpe pan over a medium-high heat. Once warm, add a teaspoon of oil to the pan and ensure the entire surface is covered. If needed, carefully remove any excess oil with some kitchen paper.
  3. Add 2 ½ tablespoons of batter into the pan, moving it around so the mixture coats the entire surface of the pan. Make sure it’s a thin, even layer. Cook for approximately 20-30 seconds, or until the edges of the crêpe start to turn golden.
  4. When the crêpe is golden underneath, turn it over and cook for a further 20-30 seconds. Carefully slide it onto a plate, then wipe the pan with the oiled kitchen paper and repeat the process until all the batter is used. It should make approximately 8-10 crêpes.
  5. To make the sauce, melt 75g of butter in a pan and add 2-3 tablespoons of caster sugar, the zest of 1 medium orange, 150ml of fresh orange juice and 2-3 tbsp Grand Marnier or Cointreau. Bring to the boil, and stir until the sugar has dissolved, then simmer for 2-3 mins. Fold the crêpes into quarters and lay in the pan to create a circle, ensuring the sauce completely soaks them.
  6. After this, your crêpes can be served immediately, or you can flambé them for an extra twist.
  7. To flambé, heat a ladle by holding it over a gas flame or resting it on the edge of a hot pan. Remove from the heat before adding another 2-3 tablespoons of Grand Marnier or Cointreau to your ladle. Return to the heat to warm and carefully set light to it. Pour the flaming liquor over the crêpes and, when the flames die down, serve immediately.

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Traditional Crêpes Suzette

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Showing 1 to 8 of 8 items

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