Name: Crepes Suzette
Prep time: 65 min
Cook time: 20 min
Total time: 85 min
Yield: 2
Cuisine: french
Ingredients: 110 g plain flour; 3 egg; 2 tbs vegetable oil; 180 ml milk; 125 g butter; 110 g caster sugar; 375 ml fresh orange juice pulp removed; 2 tbs lemon juice; 80 ml orange liqueur optional

by phocaena Last updated on 07/09/2019

The most famous pancakes in the world. - phocaena

Ingredients

110 g plain flour
3 egg
2 tbs vegetable oil
180 ml milk

Orange sauce

125 g butter
110 g caster sugar
375 ml fresh orange juice pulp removed
2 tbs lemon juice
80 ml orange liqueur optional

Method

Step 1

Sift flour into medium bowl, make a well in centre, add eggs and oil. Gradually whisk in milk until smooth.
Step 2

Pour batter into large jug, cover and stand for 1 hour.
Step 3

Heat and grease heavy based crepe pan or small frying pan. Pour ¼ cup batter into pan, tilting pan to coat base. Cook over low heat until browned lightly, loosening around edges with spatula.
Step 4

Turn crepe and brown other side. Remove crepe from pan, cover to keep warm. Repeat with rest of batter.
Step 5

Orange sauce: Melt butter in large frying pan, add sugar, cook stirring until mixture begins to brown.
Step 6

Add juices and bring to the boil.
Step 7

Reduce heat, simmer, uncovered, for about 3 minutes or until golden brown.
Step 8

Add liqueur, remove from heat and ignite with a long match with exhaust fan off.
Step 9

Fold crepes in half then in half again, place in sauce, warm over low heat.
Step 10

Divide crepes among serving plates after flame has extinguished, and pour hot sauce over crepes. Serve with orange segments and whipped cream, if desired.

Recipe Notes

from Australia’s Best Recipes team

Restaurants may flame them at the table for effect, but at home it's safer to flame them in the kitchen, with the exhaust fan off. It's safe but obviously care should be exercised.