Crêpes Suzette
FOOD + DRINK Flavour Flashback cont...
Crêpes Suzette
Recipe by: Bonne Maman, bonnemaman. co. uk
Ingredients:
• 125g plain flour
• Pinch of salt
• 1 tbsp caster sugar( omit for savoury crêpes)
• 2 free-range eggs, beaten
• 25g melted butter, plus extra for cooking
• 250ml semi-skimmed milk
• 3 tbsp cold water
• Sugar to dust
• 8 tbsp Bonne Maman Bitter Orange Marmalade
• 1 lemon, grated zest plus juice
• 3-4 tbsp Grand Marnier liqueur
• 50g chilled unsalted butter, diced
• Icing sugar, to dust
Method:
1. First, make your crêpes. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
2. Next, heat a frying pan( preferably nonstick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.
4. In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
5. Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
6. Lower the heat and add the butter to the pan a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
7. Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.
110 • www. insidekent. co. uk