The Milestone’s recipe for this crepe Suzette will help you rediscover this French classic and have fun trying your hand at flambéing as well. For a visual of this recipe check out the video below of Chef Luke from the Milestone whipping up these crepes.

Makes: 10 Crepes

Prep time: 10 minutes

Cooking time: 20 minutes

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Ingredients

For the crepes

• 110g plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml milk mixed with 75ml water
• 50g butter
• 1 tbsp caster sugar

For the sauce

• 150ml orange juice (from 3-4 medium oranges)
• 1 medium orange, grated zest
• 1 small lemon, grated rind and juice
• 1 tbsp caster sugar
• 3 tbsp Cointreau, Grand Marnier, or brandy
• 50g unsalted butter
• 3-4 medium oranges, peeled and cut into segments
• a little extra Cointreau, for flaming

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Equipment

• Copper Tri-Ply 24cm Frying Pan
• Mixing Bowl
• Whisk
• Ladle
• Turner or Pallet knife
• Sieve

 

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Preparation

For the Crepes

1. Add the eggs to a mixing bowl and whisk in the caster sugar for a minute or so until the mix is frothy.
2. Add the flour and salt to the bowl and mix it into the eggs to create a paste.
3. Add the milk to the paste gradually over 4 stages to create a batter with the consistency of pouring cream.

For the sauce

1. Combine the orange juice, orange zest, lemon juice, lemon rind, caster sugar and the Cointreau. Stir thoroughly.
2. Peel the remaining 3-4 medium oranges and slice into segments.
3. Keep the additional Cointreau for flambéing on one side.

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Cooking Method

1. Add a couple of knobs of butter to the pan and allow to melt over a medium to high heat. This will create a nice even coating to the pan. Heat the butter until it froths.
2. Add a ladle of the crepe batter to the pan tilting the pan to allow the batter to distribute evenly.
3. Cook for around 45 seconds each side or until golden brown.
4. Remove the crepe from the pan by sliding it gently onto a plate.
5. Stack the warm crepes when made between sheets of greaseproof paper on a plate and place in an oven around 90C. You can also warm plates for serving the crepes on in the oven.
6. Add the sauce to the hot pan and let reduce gently over low to medium heat. Then add the 50g of unsalted butter in the pan to emulsify the two.
7. Meanwhile, remove the plates from the oven and put one crepe on each plate.
8. Distribute the sauce mixture evenly between the crepes by pouring it.
9. Add the orange segments to the pan and caramelise them slightly.
10. Add the remaining Cointreau and flambé the orange. Once the orange pieces have browned slightly place a few of the segments on each crepe and serve.

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