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Crepes Suzettes

Makes 6

This classic French recipe is a must as a sensational and theatrical pudding that can be prepared in advance. When the crêpes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambé them.

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Free from Soya, Nuts
Vegetarian, Organic

Ingredients

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  1. Put the flour, eggs and half the milk into a large bowl or jug.
  2. Beat to a smooth paste then stir in the remaining milk and the brandy to make a thin batter. Use the batter straight away or refrigerate for up to 12 hours if you wish.
  3. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  5. Cook the pancake, loosening the edges, until the base is golden.
  6. Turn it over and cook the other side. Turn out the crepes onto a plate.
  7. Repeat until the batter is used.
  8. To assemble the crepes suzettes, butter an oven proof dish and pre- heat the oven.  
  9. Mix together the butter, icing sugar, grated orange rind and juice. Place a spoonful on each crepe, fold it into quarters and arrange them in the prepared dish.
  10. Bake for 10 minutes.
  11. Meanwhile warm the orange liqueur in a saucepan.
  12. Remove the crepes from oven, pour the warm orange liqueur over the pancakes and carefully ignite the liquid with a match. Serve when the flames have subsided.

Equipment

Large frying pan, oven proof dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes

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Organic Plain White Flour 1kg

£1.40

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