CRÊPES SUZETTE

Crêpes are a thinner, crisper version of traditional South African pancakes and are often served with an orange drizzle such as the one in our recipe.

SERVES 4-6 Preparation: 20 min Standing: 30 min or overnight Frying: 30 min

CRÊPES 250ml (1c) cake flour pinch of salt 250ml (1c) milk 2,5ml (½t) vanilla essence 160ml (²⁄₃c) water 2 eggs 50g butter, melted a little oil for frying SAUCE 60ml (¼c) sugar grated zest of 1 orange juice of 2 oranges juice of 1 lemon 30ml (2T) brandy 30ml (2T) butter TO SERVE orange wedges lemon wedges cream or ice cream (optional)

1 Crêpes Sift the flour and salt into a large bowl and make a well in the middle. In a separate bowl, beat the milk, vanilla essence, water, eggs and butter until combined. Pour the milk mixture into the dry ingredients and beat until well combined. 2 Set the batter aside for at least 30 minutes or chill overnight in the fridge. 3 Heat a little oil in a nonstick pan and pour some of the batter into the pan (the batter should be quite runny). Fry the pancakes until you’ve used all the batter. 4 Sauce Heat all the ingredients in a saucepan until the sugar has dissolved. Simmer slowly for a few minutes or until slightly reduced. 5 Pour half the sauce into a large pan. Fold the pancakes into triangles and arrange in the sauce in the pan. Pour the rest of the sauce over and heat for 1-2 minutes. 6 To serve Remove from the heat, decorate with the orange and lemon wedges and serve with cream or ice cream (if using).