Name: Crepe suzette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup plain flour; 2 teaspoon caster sugar; 2 cup milk; 2 eggs, lightly beaten; 40 gram butter, melted, plus 30g extra; ice-cream, to serve; Sauce; 1/2 cup caster sugar; 1/2 cup orange juice; 2 tablespoon lemon juice; 1 tablespoon cointreau; 20 gram butter, chilled; 2 oranges, segmented

Ingredients

1 cup plain flour

2 teaspoon caster sugar

2 cup milk

2 eggs, lightly beaten

40 gram butter, melted, plus 30g extra

ice-cream, to serve

Sauce

1/2 cup caster sugar

1/2 cup orange juice

2 tablespoon lemon juice

1 tablespoon cointreau

20 gram butter, chilled

2 oranges, segmented

Method

1.Sift flour into a large bowl. Stir in sugar and make a well in the centre. In a jug, combine milk, eggs and butter. Gradually pour into well whisking until smooth. Chill 30 minutes.

2.Melt 10g extra butter in a 20cm crepe pan on medium heat. Pour in batter, swirling to coat base. Cook 1-2 minutes, until underside is golden. Turn and cook a further 1 minute.

3.Transfer to a plate. Repeat with remaining batter, adding extra butter to pan as required.

4.To make sauce, combine sugar, juices and liqueur in a frying pan on medium, stirring until sugar dissolves. Increase heat to high and boil 4-5 minutes until thick and syrupy. Reduce heat to low and whisk in butter. Add orange segments and heat through gently, stirring.

5.Fold crepes into quarters and arrange on serving plates. Spoon sauce over and accompany with ice-cream.

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