Crêpes Suzette

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

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.