Crepes suzettes

French recipes Crepes suzettes recipe

delicious magazine
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Date Published:
07/01/2008

Mastered pancakes? Then try this classic French dish made with oranges and Cointreau.



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Ingredients

  • 1 teaspoon icing sugar
  • grated zest of 1/2 orange
  • 40g caster sugar
  • 40g butter
  • the juice of 2 small oranges
  • 2 tablespoons Cointreau
  • 2 tablespoons brandy
  • thin strips of orange zest
  • crème fraîche to serve

Method: How to make crepes suzettes

Make the master batter recipe, adding 1 teaspoon icing sugar and the grated zest of 1/2 orange. Rest and cook as before. Fold the pancakes into eighths or quarters, depending on their size, and set aside. Make the sauce by dissolving 40g caster sugar in a frying pan. Increase the heat and cook until golden. Add 40g butter and the juice of 2 small oranges and cook until the sauce is simmering. Stir in 2 tablespoons Cointreau. Return the folded pancakes to the pan and pour over 2 tablespoons brandy. Flambé by carefully igniting the sauce with a long taper. Remove from the heat while the flames die down. Divide the pancakes and sauce between plates. Scatter with thin strips of orange zest and serve with crème fraîche.

© delicious. magazine

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