It's French night at the F Word restaurant and Gordon's two French teams are serving up this classic dessert to the F Word diners
Watch the video of Gordon cooking crepe suzette
Serves 4
1. Sift the flour and salt into a bowl and make a well in the centre. Tip in the beaten eggs, butter, milk and orange zest. Whisk the ingredients just enough to combine into a smooth batter but try not to overwork the batter. Leave to rest while you prepare the oranges.
2. To segment the oranges use a small sharp knife to slice off the top and bottom of the fruit. Stand the orange firmly on the chopping board, cut along the curved sides of the fruit to remove the remaining peel and pith. Holding the orange with one hand over a sieve set on top of a bowl, cut along each side of the membranes to release the segments. Let each segment fall into the sieve as you continue segmenting. Remove any membrane or pips left on the segments. Reserve the orange juice.
3. Slowly heat the sugar in a heavy-based pan, stirring a little to help the sugar dissolve. Simmer until the syrup forms a light caramel. Carefully add the Grand Marnier and stand back as it will spit. Tip the pan slightly to flambé the alcohol, if you wish. Pour in the orange juice and boil until reduced by half. Remove from heat, tip in the orange segments and keep warm.
4. Heat a non-stick crêpe pan with a knob of butter over medium heat. Swirl the butter to evenly coat the pan, then add a small ladleful of batter and swirl again to evenly coat the base of the pan with a thin layer of batter. Cook for about 1½ minutes until the batter is set and golden brown underneath. Flip over to cook the other side for a minute. Transfer to a warm plate, keep wrapped in a tea towel and repeat with the rest of the batter.
5. For each individual serving, fold two crêpes into quarters. Spoon over a little of the orange sauce making sure to include some segments. Serve immediately.
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