Crêpes Suzette. Read Customer Reviews & Find Best Sellers. Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale.

That they were accidentally created by a young waiter who was serving the Prince of Wales, and then named for the prince's companion, Suzette, is a nice story but probably not true. This crêpes suzette recipe is a brilliant, quick dessert. Delia shows you how to whip up this retro classic of pancakes in a boozy orange sauce. You can cook Crêpes Suzette using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Crêpes Suzette

1. It's of For the Crêpes.
2. Prepare 1 cup of plain flour.
3. It's pinch of salt.
4. It's 1 of egg.
5. Prepare 1 of egg yolk.
6. Prepare 300 mL of semi skimmed milk.
7. Prepare 1 tablespoon of butter melted plus extra for frying.
8. You need of For the Sauce.
9. Prepare 2 of large oranges.
10. You need 4 tablespoons of butter.
11. It's half of cup soft light brown sugar.
12. You need 1 of tablespoo Grand Marnier.
13. Prepare 1 tablespoon of brandy.

This crêpes suzette recipe is a brilliant, quick. This crêpes Suzette recipe is the same variation used in upscale restaurants today. A simple mix of butter, sugar and Grand Marnier are flambéed into a delicious syrup, which is then used to flavor a fresh, warm crêpe. Crêpes Suzette is traditionally served as a decadent dessert but can be added to a brunch menu as a gorgeous showstopper.

Crêpes Suzette step by step

1. Sift the flour and salt into a bowl and make a well in the centre. Crack the egg yolk and extra yolk into the well.
2. Stir the eggs with a wooden spoon to incorporate the flour from around the edges.
3. When the mixture thickens, gradually pour on the milk, beating well after each addition until a smooth batter is formed.
4. Stir in the butter, transferred to a jug, cover and chill for 30 minutes.
5. Heat a medium shallow frying pan and add a little butter then heat until sizzling. Pour in a little of the batter, tilting the pan back and forth to cover the base thinly.
6. Cook over a medium heat for 1 to 2 minutes until lightly browned underneath then flip over using a palette knife and cook for a further minute.
7. Repeat this process until you have 8 crêpes. Stack them up on a plate until you're ready.
8. Using as zester, pair the rind from one of the oranges and reserve about a teaspoon of the decoration squeeze the juice from both oranges and set aside.
9. To make the sauce, melt the butter in a large frying pan and add the sugar with the orange rind and juice..
10. Heat gently until the sugar has dissolved, and the mixture is gently bubbling..
11. Fold each crave into quarters add them to the pan one at a time coating them in the sauce and folding each one in half again..
12. Gently moved to the side of the pan to make room for the others..
13. Pour on the Grand Marnier and brandy and cook gently for 2 to 3 minutes, until the sauce has slightly, caramelized - for the extra touch, flame the brandy as you pour it into the pan - sprinkle with the reserve orange rind and serve straight from the pan.

Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Warm liqueur in pan that held orange syrup. This is probably the queen of retro desserts and deservedly so. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the.