CRÊPES SUZETTE

Lonely Planet (UK) - - French Food Tour -

SERVES 4 PREP & COOK 1hr 30min

1 or­ange 1 le­mon 150g (5¼oz) flour 2g (¾oz) finely ground salt 150g (5¼oz) sugar 4 eggs 1 vanilla bean 30ml (1 fl oz) cu­raçao liqueur 500ml (17½ fl oz) milk 50g (1¾oz) but­ter + 100g (3½oz) but­ter 8 sugar cubes 100ml (3½ fl oz) or­ange juice 50ml (1¾ fl oz) le­mon juice 30ml (1 fl oz) co­gnac 100ml (3½ fl oz) Grand Marnier sprin­kle of sugar, to serve

1 Grate the zest from half the or­ange and half the le­mon, juice the flesh and set the juice aside. Re­serve the re­main­ing peel. 2 In a bowl, mix the flour, salt, sugar, eggs, vanilla, cu­raçao and milk. Sprin­kle with a pinch of the or­ange and le­mon zest, and then whisk the bat­ter un­til it is smooth. 3 Pour the mix­ture through a con­i­cal sieve into an­other bowl to elim­i­nate lumps, then let the bat­ter rest for 1 hour. 4 Melt the 50g of but­ter in a small to medium- sized pan and cook un­til it is golden brown, then pour in a ladle­ful of bat­ter, turn­ing the pan un­til the bat­ter cov­ers the base. Cook for 30 sec­onds on each side un­til lightly golden brown. Re­peat with the re­main­der of the bat­ter, then set the crêpes aside. 5 Rub sugar cubes on the re­main­ing or­ange and le­mon peel. 6 Melt the 100g of but­ter and sugar cubes in a pan to cre­ate a caramel, then pour in the le­mon juice and or­ange juice and an­other tea­spoon of or­ange zest. 7 Place the crêpes in the juice in the pan and soak, then fold the crêpes into quar­ters. Add co­gnac and Grand Marnier to the pan. 8 Flam­bée and sprin­kle with sugar be­fore serv­ing.

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