Crepes Suzette
Crepes Suzette
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Created by Everyday Gourmet Chef, Francoise Schofield

Crepe Batter
250g plain flour, sifted
50g butter, melted
25g caster sugar
3 eggs
1 pinch of salt
500 ml milk
180mll orange liqueur (Grand Marnier)

Filling
Zest of 1 orange + extra for decoration
75g icing sugar
130g butter, softened
60g Bonne Maman orange marmalade

Place the flour in a bowl and make a well in the middle. Add the eggs, sugar and salt. Whisk the eggs with the flour, adding a little milk at a time until the batter is smooth. Add the rest of the milk whisking thoroughly. It should be the the consistency of pouring cream. Add the melted butter and 20ml liqueur, stir well. Cover the batter with clingfilm and let the rest in the fridge for 1 hour.

In a bowl, whisk the orange zest, sugar and butter to form a cream – it should be a spreadable consistency.

Brush some oil in a crepe pan and pour in a ladleful (¬ľ cup) making sure it is evenly spread over the pan. When the crepe starts to set, detach the edges with a spatula and shake gently then flip it on the other side. Cook for another minute. Repeat the process until all the crepes are cooked. Set the crepes aside until required.

Spread a heaped teaspoon of butter cream and 1 teaspoon of marmalade over half of each crepe, then fold it in half then half again (so it is in a triangle shape). Repeat for all of your crepes.

Place 4 folded crepes in a large frying pan over a medium heat for about 1 minute or so until the creamed butter melts and bubbles. Meanwhile, pour a quarter the remaining orange liqueur into a small saucepan and warm it over a medium heat. Light the liquid with a flame so it cooks of the alcohol.

Pour the flaming liqueur over the crepes, taking care not to burn yourself. Repeat the process with the remaining liqueur and crepes. Serve with extra orange zest.