Caramel crêpes suzette
- February 2015
- Serves 4
- Hands-on time 45 min
Flambéed pancakes always impress at a dinner party! These classic French crêpes suzette can be made in advance for effortless effect. They’re a great option on Pancake Day too.
Take a look at our tangerine crêpes suzette, too: they’re flambéed with a double kick of Cointreau and brandy. Mmmm….
- 10.8g (3.1g saturated)
- 86g (63.3g sugars)
For the crêpes
- 125g plain flour
- 1 medium free-range egg, beaten
- 250-300ml semi-skimmed milk
- Vegetable oil for frying
For the caramel sauce
- 200g caster sugar
- 1 vanilla pod, split, seeds scraped (reserve the pod)
- 40-50ml brandy
- 3 oranges, peeled and segmented, juice reserved
- Small knob of butter
- Cream or crème fraîche to serve
- To make the crepes, put the plain flour in a large mixing bowl, make a well in the centre and add the egg. Stir through with a balloon whisk, then, still stirring, slowly pour in the milk until you have a thin batter the consistency of single cream.
- Heat a medium frying pan over a medium heat, drizzle in a small amount of oil and wipe it around the base with kitchen paper. Drop a small ladleful of the pancake batter into the pan, swirling so it evenly coats the base in a thin layer. Cook for 2 minutes or until the underside is golden, then flip over and cook on the other side for another minute or so. Remove to a plate, then repeat with the remaining batter. Stack the crepes between layers of baking paper as you go. Once you’ve cooked them all (you should have around 8), fold into quarters and set aside.
- To make the sauce, put the caster sugar, vanilla seeds and pod in a heavy-based pan with 200ml cold water. Heat gently until the sugar melts. Raise the heat and bring the mixture up to a rapid boil, then cook until you have a rich, deep golden caramel. Remove from the heat and, working quickly, add the brandy (see tip), orange juice and butter, then swirl the pan over a low heat to melt any solidified caramel (be careful as it will spit). When the sauce is rich and combined, stir through the orange segments.
- Warm a large frying pan on the hob. Pour in the sauce and oranges, then layer the folded crepes on top. Warm through for a minute or so, to let the crepes soak up some sauce. If you’d like to flambé the crepes, take the pan to the table, pour a little more brandy into a ladle and light with a long match, then carefully pour over the crepes (see tip). Serve with cream or crème fraîche.
If you’re planning on flambéing the crepes, we recommend using 30ml brandy in the sauce in step 3. Use the remaining 10-20ml to flambé.
Make the caramel the day before, then chill, cover and keep somewhere cool overnight. Add the oranges and heat through just before serving. You can make the crepes in advance, too: cool, stacked up between sheets of baking paper,then keep covered in the fridge overnight. Microwave on medium for 30 seconds to warm, then fold and continue with the recipe.
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