Crepe Suzette by The Milestone
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
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
Equipment
Preparation
For the Crepes
- Add the eggs to a mixing bowl and whisk in the caster sugar for a minute or so until the mix is frothy.
- Add the flour and salt to the bowl and mix it into the eggs to create a paste.
- Add the milk to the paste gradually over 4 stages to create a batter with the consistency of pouring cream.
For the sauce
- Combine the orange juice, orange zest, lemon juice, lemon rind, caster sugar and the Cointreau. Stir thoroughly.
- Peel the remaining 3-4 medium oranges and slice into segments.
- Keep the additional Cointreau for flambéing on one side.
Cooking Method
- 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.
- Add a ladle of the crepe batter to the pan tilting the pan to allow the batter to distribute evenly.
- Cook for around 45 seconds each side or until golden brown.
- Remove the crepe from the pan by sliding it gently onto a plate.
- 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.
- 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.
- Meanwhile, remove the plates from the oven and put one crepe on each plate.
- Distribute the sauce mixture evenly between the crepes by pouring it.
- Add the orange segments to the pan and caramelise them slightly.
- 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.
