Recipe

Crêpes suzette

Crêpes may be a time-consuming task, but they're a labour of love that are oh-so worth it. Drizzled in Nici Wickes' delicious orange caramel sauce, these babies are the perfect weekend brunch dish.

By Nici Wickes
  • 15 mins preparation plus resting time
  • 40 mins cooking
  • Makes 25
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Ingredients

  • 2 cups flour
  • 1 tsp sea salt
  • 8 eggs, lightly beaten
  • 50 g butter, melted
  • 500 ml milk
  • butter for cooking
  • whipped cream to serve (optional)
Orange caramel sauce
  • 1 cup caster sugar
  • 1/4 cup water
  • 75 g butter
  • 200 ml orange juice
  • 2 tbsp orange zest
  • squeeze lemon juice
  • 1/4 cup cognac to flambé

Method

  • 1
    In a large bowl, sift the flour and sea salt. Make a well in the centre and pour in the beaten eggs. Whisk briefly, then add the butter and milk. Whisk until it forms a smooth, thin batter. Leave to stand for 30 minutes.
  • 2
    After the batter has rested, add more milk if need be, until it is the consistency of pouring cream. Transfer it to a jug.
  • 3
    Heat a 15-20cm pan, or two, to a medium heat. Grease with butter. Pour in the batter, turning the pan as you pour, until it thinly covers the bottom. Pour off any excess batter. Cook for 1-2 minutes until golden, then turn and cook the second side. Transfer it to a plate.
  • 4
    Repeat with the remaining batter. You should get at least 25-30 thin crêpes. Store them until required.
  • 5
    To make the orange sauce, in the pan, bring the sugar and water to a simmer until it turns a golden, then caramel colour – about 5-7 minutes. Do not stir as it will crystalise. Add the butter, orange juice and zest, and lemon juice (be careful as it will spit). Simmer for 10 more minutes.
  • 6
    Fold the crêpes into quarters and lay these, overlapping slightly, in the pan with orange sauce (I divide them between two pans to keep the crêpes to a single layer). Heat through.
  • 7
    At the table, pour warmed cognac over and use a long match to light it. It will flame for 10-20 seconds.
  • 8
    Serve 2-3 crêpes per person, drizzled with sauce and topped with whipped cream if desired.

Notes

Allowing the batter to rest ensures that your crêpes will be tender and not tough.

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