Name: Crêpes suzette
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup plain flour; 1 tablespoon caster sugar; 2 cup milk; 2 eggs; 20 gram butter, melted, for cooking; 1 orange, skin and pith removed, sliced, to serve; Sauce; 1/2 cup caster sugar; 2 tablespoon water; 50 gram unsalted butter; 2/3 cup orange juice; finely grated zest of 1 orange; 1/4 cup orange-flavoured liqueur

Ingredients

1 cup plain flour

1 tablespoon caster sugar

2 cup milk

2 eggs

20 gram butter, melted, for cooking

1 orange, skin and pith removed, sliced, to serve

Sauce

1/2 cup caster sugar

2 tablespoon water

50 gram unsalted butter

2/3 cup orange juice

finely grated zest of 1 orange

1/4 cup orange-flavoured liqueur

Method

1.Sift flour into a bowl. Stir in sugar. In a jug, whisk together milk and eggs.

2.Make a well in the centre of the dry ingredients. Gradually whisk in milk mixture until smooth. Set aside to rest for 30 minutes.

3.Brush an 18cm frying pan with butter and heat on high. Pour ¼ cupful of the batter into pan, tilting to cover base.

4.Cook for 1-2 minutes. Turn crêpes and cook other side for 1 minute. Remove from pan and cover to keep Warm. Repeat with remaining batter, brushing pan with butter before cooking each crêpe. They may be layered on top of each other when cooked.

5.Meanwhile, to make sauce, combine sugar and water in a medium saucepan. Cook on low, stirring, for 2-3 minutes until sugar dissolves. Increase heat to medium and cook further 2-3 minutes until mixture starts to caramelise. Add butter and cook, stirring occasionally, for 3-4 minutes, until golden. Stir in juice and zest. Simmer for 2 minutes. Add liqueur.

6.Fold crêpes into quarters. Drizzle with sauce. Serve topped with orange slices.

Woman's Weekly Food

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