«previous contents next»

spring 2010

You are possibly familiar with this French Classic often made and served flambé in front of dining patrons at restaurants. However don't wait to dine out to enjoy this most theatrical of crêpes as it's easily made at home - just watch those eyebrows!

  • Crêpes Suzette
  • For the crêpes:
  • 1 cup of plain white flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking power
  • 3 eggs
  • 1¾ cups of milk
  • 1 tablespoon of melted butter
  • extra butter for greasing the pan
  • For the sauce:
  • 125 grams of caster sugar
  • 1 cup of orange juice freshly squeezed
  • 1 orange, the filleted segments, peeled & trimmed of all white pith
  • 2 tablespoons of freshly grated orange zest
  • 1 teaspoon of freshly grated lemon zest
  • 1 tablespoon of Brandy or Cognac
  • 1 tablespoon of Grand Marnier
  • 50 grams of butter, cut into small dice
  1. In a large bowl sift the flour, salt and baking powder and add the sugar.
  2. In another bowl or measuring jug whisk the eggs and milk together.
  3. Slowly pour the egg mixture into the flour mixture together with the 1 tablespoon of melted butter, stirring constantly to form a smooth runny batter.
  4. Cover and refrigerate the batter for 1 to 2 hours.
  5. Heat a small fry pan or crêpe pan over a medium to high heat and drop a small piece of butter in, swirling the pan to grease it lightly.
  6. Pour small ladles of crêpe batter into the pan and quickly swirl it around again to coat the bottom.
  7. Continue to cook over a medium heat until the crêpe appears to be golden at the edge.
  8. Loosen the edges of the crêpe with a palate knife or spatula, being sure it hasn’t stuck to the pan anywhere.
  9. Now if you are the confident cook flip the crêpe, if not.. then by all means slide a palate knife under the crêpe and turn it over to continue cooking the second side for half a minute or so.
  10. Slide the crêpe out onto a plate, covering it with a clean tea towel to keep warm and repeat with the remaining batter.
  11. Fold the crêpes into quarters ready for adding to the sauce.
  12. Makes 8 to 12 large crêpes.

  1. To make the sauce:
  2. Over a medium-low heat melt the sugar in a large frying pan, tilting the pan to reach an even rich and golden caramel.
  3. Carefully add the orange juice, segments and zest simmering for 1 to 2 minutes until the caramel dissolves into a rich syrup.
  4. Add the crêpes and spoon over the sauce.
  5. Pour in the Brandy and Grand Mariner and if you wish at this stage you can carefully with your head and chest well back flambé the crêpes by tilting the pan to a gas flame or with a match. Keep a large saucepan lid handy to extinguish the flame quickly if needs be!
  6. Add the butter cubes and shake the pan to disperse and melt them evenly.
  7. Serve the crêpes immediately.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
Classic Recipes · Dessert Recipes · Eggs Recipes · Fruit Recipes · Magazine Recipes · Spring Recipes
Home · About Bron · Portfolio · Recipe Index · Unit Converter
RSS Feed · Atom Feed · Twitter · Facebook · Flickr · Bron's Amazon Store