Crepes Suzette with Oranges

 


Crepes Suzette with Oranges

INGREDIENTS

Eggs 2 large

Milk 120 ml, semi-skimmed

All purpose flour 110 g

Salt 1 pinch

Sugar 1 tsp, caster

80 ml, cold Vegetable oil

2 tsp Butter

1 tbsp, unsalted, melted, plus extra for frying

Oranges 2 large

Butter 2 tbsp, unsalted, diced

Sugar 2 tbsp, caster

Orange juice 120 ml, freshly squeezed

Grand Marnier 60 ml

Cointreau 2 tbsp, or other (Triple Sec)

Preparation

For the crepes suzette

Whisk together the eggs, milk, flour, salt, and sugar in a large mixing bowl.

Add the water, oil, and melted butter, and continue to whisk until smooth.

Melt a small knob of butter in a non-stick frying or crepe pan set over a medium heat until hot.

Add a small ladle of the batter, tilting the pan to coat the surface evenly.

Cook for about 45-60 seconds until set and golden-brown spots form underneath the crepe.

Flip and cook for a further 15-20 seconds before sliding out of the pan onto a plate.

Cover loosely with aluminium foil to keep warm.

Cook the remaining crepes.

For the oranges

Pare the zest from one orange and cut it into thin strips.

Remove any skin and pith from the oranges with a sharp knife.

Cut either side of the membranes to release the segments into a bowl.

Melt the butter in a large frying or sauté pan set over a medium heat until hot.

Add the sugar and cook until golden in appearance.

Stir in the orange juice, Grand Marnier, and Cointreau, and bring to a simmer.

Ignite with a safety match and flambé until the flames subside.

Add the orange segments and zest, swirling to coat.

Fold the crepes and arrange on plates.

Spoon over the orange sauce and serve immediately.

 

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