Crêpe Suzette
My all time favourite Crêpe recipe is this, the famous Crêpe suzette. There are multiple ways to make this, either sugar based or flambéed but this is all about simple flavours using a skillet. I didn’t use any Grand Marnier or Cointreau in this but if you want to, just add a tbsp.
The best thing about a skillet is that it retains its heat and cooks things much quicker than using a pan. If you don’t have a skillet, that’s fine, you’ll just need to adjust your cooking times.
Ingredients
140g plain flour
200ml oat milk
1 egg
30g melted unsalted butter
3 tbsp brown sugar
1 fresh orange (peeled and segmented)
200ml orange juice
70g unsalted butter
Instructions
To make your batter, pour your flour into a bowl and make a well in the centre. Crack your egg into it and add 50ml of your milk. Whisk until a thick paste starts to form and then gradually add the rest of your milk followed by our melted unsalted butter.
Add a dash of vegetable oil into your skillet and heat. Use 60ml of batter (depending on the size of your skillet) and spread the batter around until it fills the entirety of the skillet.
Heat for 20 seconds per side and remove to a plate when cooked. Repeat with the rest of the batter until complete.
To make your sauce, add in your butter and brown sugar to the hot skillet and stir, then add your orange juice and orange segments. Cook until the butter sugar mix starts to caramelise then re-add your folded crepes and base with the mix.
Serve and enjoy
