Ingredients
Crepes Suzettes
For the Batter (makes 15 crepes)
3 eggs
250g flour
500 ml full fat milk
2 tbsp oil
Salt
4 tbsp Orange Liqueur (eg Grand Marnier or Cointreau)
3 tbsp warm water
Butter for frying
For the Sauce
140 ml Orange Liqueur
125g butter
1 orange
125g caster sugar
150 ml Brandy
Cream the butter with the grated rind of the orange.
Just before serving, melt a little of the orange butter in a pan over a moderate heat. Add a crepe and turn it immediately to coat both sides. Sprinkle with a little sugar, fold in 4 and transfer to a hot plate. When all the crepes are done, return them all to the pan, pour over the liqueur and the brandy, sprinkle over any remaining sugar, heat then set alight to serve flaming
Method
Beat the eggs, add the flour and beat until smooth then gradually beat in the milk, oil and a pinch of salt.
Leave to stand for at least 2 hours then add the liqueur.
When you are ready to cook the crepes, thin the batter with the warm water so that it will immediately cover the bottom of the crepe (or frying) pan.
Put a pat of butter in the pan and heat over a moderate heat. Pour a ladle of batter into the pan and tip so that it it is thinly spread. (I find that the first crepe always messes up)
Cook for about 2 minutes until it is golden brown on the underside. Turn with a spatula (or flip over in the air.....) and brown the other side.
Slide off and repeat, separating them with a rub of butter or greaseproof paper.
The batter will keep, clingfilmed, in the fridge for 24 hours. Crepes can be cooked 2-3 days in advance if wrapped in foil and stored in the fridge.