Desserts Recipes - Crepes Suzettes Recipe

Ingredients

SERVES 4

For the pancakes:

• 100g/4oz plain flour

• Pinch of salt

• 2 eggs

• 300ml/1/2pt milk

• 25g/1oz butter (melted)

• 2 teaspoons vegetable oil

• 150ml/1/2pt cold water

• 25g/1oz butter

For the sauce:

• 50g/2oz butter

• 25g/1oz caster sugar (sifted)

• Finely grated zest and juice of 1 large orange

• Finely grated zest of 1 large lemon

• 3 tablespoons Cointreau

• 2 tablespoons brandy

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Method:

1. To make the pancakes, place all the ingredients in a blender or food processor.

2. Blend to a smooth batter. Or, sift the flour and salt into a bowl, add the eggs and about half the milk.

3. Whisk to a thick paste. Whisk in the remaining milk and water for a smooth, pouring batter, then add the melted butter.

4. Heat 1/2 teaspoon oil in a non-stick 18 cm/7in frying pan. Pour in 4 tablespoons batter and swirl around. Cook for 15 seconds until the edges brown. Turn the pancake over and cook until lightly browned.

5. Repeat with the rest of the batter to make about 14 pancakes. Stack them on a plate between sheets of greaseproof paper. Rest the plate over a saucepan of simmering water to keep them warm.

6. To make the sauce, place the butter, sugar, zests and juice in a frying pan and warm gently until the butter has melted. Add the pancakes and warm through gently, turning once.

7. Pour in the Cointreau and brandy and swirl carefully over the heat to warm through gently.

8. Once the alcohol is warm, flame the pancakes with a lighted match. Serve immediately.