- Serves: 4
- Ready in: 1 hour
- Whole milk, 350ml
- Plain flour, 200g
- Eggs, 4
- Melted butter, 2 tbsp
- Caster sugar, 1 tbsp + 150g
- Vanilla extract, 1 tsp
- Unsalted butter, 150g
- Caster s, undefined
- Grand Marnier or Cointreau , 100ml
- Orange zest, 1 whole fruit
- Juice of oranges, 2
- Juice of a lemon, half
- Begin by making your crepes. Mix all of your ingredients in a large mixing bowl by hand or in a blender. Cover and refrigerate for 30 minutes.
- Over a low heat, add a knob of butter to a 10-inch skillet or frying pan. Pour in enough batter to thinly cover your pan (about 50ml), rotating quickly to spread it evenly. After a minute or so, fold in half and then in half again to create triangles. Transfer to a plate and repeat until all the batter is used up. You should end up with 12 crepes.
- Next, make your suzette sauce. Over a low heat, add the butter, sugar, the juices and orange zest to a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. When thick and syrupy, transfer to a heatproof jug for pouring.
- To make one serving of the crepe suzette, warm 1/4 of the sauce back in the skillet over a medium-low heat. Once starting to bubble, add 3 of the pancake triangles, coating them in the syrup. After a minute, flip them over one by one to allow either side to caramelise slightly.
- Meanwhile, warm 25ml of the orange liqueur in the saucepan. To flambé the crepes on a gas flame, pour the liqueur into the skillet and tilt into the flame to catch it alight. To flambé on an induction hob, warm the liqueur in the saucepan and light it manually. Pour over the crepes whilst in the skillet. Serve while hot.
- Repeat process to make the remaining three servings.