The last of my three course meal posts… Yep, it’s time for my Crêpe de Suzette recipe (which is far from crap). Enjoy! For the first time today, the image used is my own (and I ate it, quelle surprise).
1 cup milk
1 1/2 to 2 cups of flour
Pinch of salt
Zest of lemon
1/4 teaspoon of olive or vegetable oil
1 tablespoon brown sugar
Suzette (Lemon & Sugar) Sauce/Syrup:
4 tablespoons brown sugar
1 tablespoon Grand Marnier or orange Curaçao liqueur (you can substitute these liqueurs to any syrup that you like)
Zest of an orange (garnish)
Whisk eggs, add pinch of salt, sugar (and vanilla essence optional) together with the lemon zest. Once that’s done, add the milk and gradually mix in flour. Leave in the fridge to cool for 30 minutes to set and coagulate.
In a pancake pan, squirt two to three drops of oil and spread all over using paper towel.
Heat the pancake pan, and once heated (using the big, deep spoon) transfer the measured pancake mix from the bowl into the pan. This should be done on a medium-high heat. Only flip when bubbles burst and it looks dry. If you flip it too early, it’ll break. After flipping, wait a couple of minutes and then you’ll notice brown spots begin to form on the bottom, that’s the sign that you’re looking for – they’re ready to plate.
Juice the lemon, orange and clementine, adding two tablespoons of brown sugar (mixing thoroughly). In a frying pan, add the rest of brown sugar (2 tablespoons). As they begin to melt, begin pouring in the juices of lemon and clementines. After the flavours start to blend together on a medium heat, begin adding the liquor.
As soon as you start to notice that they’re coming together, turn down the heat (low) and start lining up the wrapped pancakes to soak in the flavours. Spoon some of the sauce from the side to spread across the pancakes and that’s literally it… Turn off your hobs, plate up and dig in!
(You can garnish it with the zest of an orange.)