Crêpes Suzette
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Paul Heathcote's Crêpes Suzette recipe offers up his own take on this quintessential French dessert. Some accounts claim this dish was first created in a Parisian eatery for a young Edward VII, dining at the time with a lady named Suzette. Whatever the origin of the dish it is a great summer recipe and always delights at a dinner party or for a decadent breakfast.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Method
1
In a large bowl, whisk together the eggs, flour and sugar and add a third of the milk. Whisk until smooth, gradually stirring in the rest of the milk and the cream. Add a pinch of salt and allow the batter to rest for an hour
2
Heat a large pan over a high heat and once it is scorching hot, turn down to a medium heat. Add a litte melted butter to coat the base of the pan
- butter for greasing
3
Pour the crêpe batter into the pan so it just about covers the base of the pan. As soon as the batter reaches the base, tip the pan from side to side and cook until the batter firms and is golden. Flip the crêpe over and cook for just a few seconds longer. Repeat this process for all of the crêpes and keep warm
4
For the sauce, place a wide shallow pan over a medium heat and add the butter. Allow to foam before adding the sugar and water, let the sugar dissolve and caramelise
- 225g of sugar
- 50g of unsalted butter
- 50ml of water
5
Reduce the heat and add the Grand Marnier and juice of two oranges to the pan. Increase the heat and allow to bubble for 2 minutes
- 3 tbsp of Grand Marnier
6
Serve the crêpes onto plates and drizzle generously in the sauce. Garnish with some wedges of orange
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