Crêpes suzette is a classic French dessert combining thin pancakes with a boozy orange sauce. This version comes from Brasserie Gustave and can be prepped ahead, making a great entertaining option
- Serves: 4 persons
- 15g golden caster sugar
- 100g plain flour
- 190ml whole milk
- 10g butter
- 1-2 tbsp clarified butter or vegetable oil
- to serve good quality vanilla ice cream
- 50g butter, plus a bit extra
- 100g golden caster sugar
- 100ml orange juice
- 1orange, zested
- 25ml Grand Marnier
- 1lemon, juiced
Step 1Put the eggs, sugar, flour and a pinch of salt in a mixing bowl, mix to a smooth paste using a whisk. Add the milk a little at a time, incorporating it all before adding more. Continue until all the milk is added.
Step 2Cook the 10g butter in a small saucepan until it is a golden brown colour, shaking the pan continuously. Whisk into the crêpe mix and then sieve to remove any lumps. Leave to rest for at least 5 hours in the fridge before using.
Step 3To cook the crêpes, heat a small crêpe or frying pan, brush it with the clarified butter or vegetable oil, pour in 2 tbsp of the mix. Work the mix thinly over the pan, tilting the pan or using the back of a spoon. Colour lightly for 30 seconds (the batter should be set) and turn over. Colour for another minute and remove. Repeat with all the batter. You should make about 12 thin pancakes, keep the cooked pancakes separate with a sheet of baking paper or foil.
Step 4For the suzette sauce, melt the butter in a hot pan, add the sugar and cook to a golden brown caramel. Add the orange juice and reduce for 5 minutes. (If the sugar crystallises, keep heating the sauce until it melts again.) Add the zest and the Grand Marnier, either flambé by setting it alight (keep a lid on hand in case you need to damp down the flame and turn off your extractor fan), or simmer for another 5 minutes. Finish with a touch of lemon juice and another knob of butter.
Step 5Warm the crêpes in the sauce, fold into quarters in the pan, and serve with vanilla ice cream.