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Ingredient
Crêpes Suzette
Introduce
Chef :
Keith VigonCrêpes Suzette
French desert: although a little time consuming this delicious and so famous dish from the French cuisine is well worth the trouble
Ingredient
Food ration :
4-6Cooking time :
60 mins
1 cup
plain flour
pinch
salt
1
egg
1
egg yolk
300 mL
semi skimmed milk
1 tablespoon
butter melted plus extra for frying
4 tablespoons
butter
1 tablespoon
brandy
Cooking instructions
* Step 1
Sift the flour and salt into a bowl and make a well in the centre. Crack the egg yolk and extra yolk into the well
* Step 2
Stir the eggs with a wooden spoon to incorporate the flour from around the edges
* Step 3
When the mixture thickens, gradually pour on the milk, beating well after each addition until a smooth batter is formed
* Step 4
Stir in the butter, transferred to a jug, cover and chill for 30 minutes
* Step 5
Heat a medium shallow frying pan and add a little butter then heat until sizzling. Pour in a little of the batter, tilting the pan back and forth to cover the base thinly
* Step 6
Cook over a medium heat for 1 to 2 minutes until lightly browned underneath then flip over using a palette knife and cook for a further minute
* Step 7
Repeat this process until you have 8 crêpes. Stack them up on a plate until you're ready
* Step 8
Using as zester, pair the rind from one of the oranges and reserve about a teaspoon of the decoration squeeze the juice from both oranges and set aside
* Step 9
To make the sauce, melt the butter in a large frying pan and add the sugar with the orange rind and juice.
* Step 10
Heat gently until the sugar has dissolved, and the mixture is gently bubbling.
* Step 11
Fold each crave into quarters add them to the pan one at a time coating them in the sauce and folding each one in half again.
* Step 12
Gently moved to the side of the pan to make room for the others.
* Step 13
Pour on the Grand Marnier and brandy and cook gently for 2 to 3 minutes, until the sauce has slightly, caramelized - for the extra touch, flame the brandy as you pour it into the pan - sprinkle with the reserve orange rind and serve straight from the pan
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