Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 cup plain flour
- 1 cup milk
- 1 free range egg
- 1 pinch salt
- 1 orange
- 60grams Woolworths salted butter
- 1/4 cup brown sugar
- 2tablespoons Grand Marnier
- 4 scoops vanilla ice-cream (to serve)
Nutrition per serving
2820kJ / 672Cal
2820 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
12.4grams
Fat
36.8grams
Carbs
68.2grams
Sugars
45.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Savour the charm of Paris with every bite of these delicate crêpes Suzette, a luscious French delight where caramelised sugar, citrus zest and Grand Marnier dance in perfect harmony.
Method
Step 1 of 4
Whisk flour, milk, egg and salt in a medium bowl. Set aside for 10 minutes to rest. Use a zester or peeler to remove orange rind in long strips. Juice orange until 100ml juice is collected, adding water if needed.
Step 2 of 4
Stir 1 tbs water into crêpe batter. Place 2 tsp butter in a small dish. Reserve remaining butter. Heat a little of the butter in a small (16cm base) non-stick frying pan over medium heat. Add 2 tbs batter. Swirl pan to coat base. Cook for 1 minute or just until the edges start to curl. Turn and cook for 1 minute or until crêpe is lightly golden. Transfer to a large plate. Cover to keep warm. Repeat with remaining butter and batter to make 8 crêpes in total.
Step 3 of 4
Add sugar, juice, zest and reserved butter to the pan. Stir over medium-low heat until melted and well combined. Simmer for 3 minutes. Stir in Grand Marnier. Simmer for 1 minute to heat through.
Step 4 of 4
Fold crêpes into quarters. Add crêpes to pan, one at a time, to coat in the sauce. Divide among serving plates. Spoon remaining sauce from pan over crêpes. Serve with ice-cream.
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