Make your own Crepe suzette with this quick and easy recipe.
Ingredients
- 100 g plain flour
- 2 medium free-range eggs
- 200 ml milk approx.
- 25 g melted, salted butter
- finely grated zest of an orange
- 1 pinch each of caster sugar and salt
- oil, for greasing
For the Filling
- 250 g caster sugar
- 100 ml fresh orange juice
- 50 ml water
- 25 ml Brandy
- 25 g cubed and cold salted butter
- finely grated zest of 2 oranges
Instructions
- Place the flour into a large bowl, add half the milk and eggs and beat together.
- Slowly add the rest of the milk to make a thin batter, whisk in the melted butter, orange zest, sugar and salt.
- To make the sauce - stir the caster sugar in a pan over low heat until the sugar turns to caramel.
- Once the sugar is a deep colour, CAREFULLY add the orange juice and water stir carefully- you may need to stand back as it is likely to spit.
- Re-boil and reduce until you have a nice thick sauce.
- Once the sauce is finished, stir through the fresh orange zest, brandy and butter. Keep warm.
- Heat a little oil in a 20cm non-stick frying pan until the oil begins to smoke.
- Pour in just enough of the batter to cover the base of the pan and cook until set and just brown on the edges.
- Flip or turn over the crepe and cook the other side until just set.
- Turn crepe out onto a plate and repeat to make more crepes using the remaining batter.
- To finish, warm the sauce in a shallow sauté pan, fold the crepes into quarters and place in the hot sauce to warm through.
- I like to serve these with vanilla ice cream and or double cream.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Crepe Suzettes
Amount per Serving
Calories
503
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
111
mg
37
%
Sodium
145
mg
6
%
Potassium
191
mg
5
%
Carbohydrates
87
g
29
%
Fiber
1
g
4
%
Sugar
67
g
74
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
