Crêpes Suzette

For a scrumptious Pancake Day treat try this traditional French dessert of luxurious vanilla crêpes cooked in a caramelised orange and Grand Marnier sauce and flambéed for extra showstopping flavour.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

1. Put the flour, salt and sugar in a large bowl. Make a well in the centre, add the eggs and 2 tablespoons of the milk, and whisk together until smooth. Slowly pour the remaining milk into the bowl, whisking continuously until you have a smooth batter that resembles single cream. Pour in the melted butter and vanilla extract (if using) and whisk until thoroughly combined.

2. Heat a 15cm crêpe pan over a medium/high heat. Add a teaspoon of vegetable oil to the pan and swill around to coat. Use a folded piece of kitchen paper to carefully remove any excess oil. Put the kitchen paper to one side.

3. Use a ladle to pour approximately 2½ tablespoons of batter into the pan, moving it around so the mixture coats the bottom in a thin, even layer. Cook for approximately 20-30 seconds, or until the edges of the crêpe start to turn golden (reduce the temperature if the crepe cooks too quickly).

4. When the crêpe is golden underneath, turn it over and cook for a further 20-30 seconds, or until golden. Slide it onto a plate, then wipe the pan with the oiled kitchen paper and repeat the process until all the batter is used. It should make approximately 8-10 crêpes.

5. For the sauce, melt the butter in the pan over a medium heat and add the remaining ingredients. Bring to the boil, stirring to ensure the sugar dissolves, then simmer for 2-3 mins. Fold the crêpes into quarters and lay in the pan to create a circle, ensuring the sauce completely soaks them.

6. At this stage, they can be served immediately, or you can flambé them (the recipe is delicious with or without alcohol).

7. To flambé, heat a ladle by holding it over a gas flame or resting it on the edge of a hotplate. Remove from the heat before adding another 2-3 tablespoons of Grand Marnier or Cointreau. Return to the heat to warm and carefully set light to it. Pour the flaming liquor over the crêpes and, when the flames die down, serve immediately.

Ingredients

For the crêpes

For the sauce

Shop ingredients

Ingredients

For the crêpes

For the sauce

Shop ingredients Shop ingredients

Preparation

1. Put the flour, salt and sugar in a large bowl. Make a well in the centre, add the eggs and 2 tablespoons of the milk, and whisk together until smooth. Slowly pour the remaining milk into the bowl, whisking continuously until you have a smooth batter that resembles single cream. Pour in the melted butter and vanilla extract (if using) and whisk until thoroughly combined.

2. Heat a 15cm crêpe pan over a medium/high heat. Add a teaspoon of vegetable oil to the pan and swill around to coat. Use a folded piece of kitchen paper to carefully remove any excess oil. Put the kitchen paper to one side.

3. Use a ladle to pour approximately 2½ tablespoons of batter into the pan, moving it around so the mixture coats the bottom in a thin, even layer. Cook for approximately 20-30 seconds, or until the edges of the crêpe start to turn golden (reduce the temperature if the crepe cooks too quickly).

4. When the crêpe is golden underneath, turn it over and cook for a further 20-30 seconds, or until golden. Slide it onto a plate, then wipe the pan with the oiled kitchen paper and repeat the process until all the batter is used. It should make approximately 8-10 crêpes.

5. For the sauce, melt the butter in the pan over a medium heat and add the remaining ingredients. Bring to the boil, stirring to ensure the sugar dissolves, then simmer for 2-3 mins. Fold the crêpes into quarters and lay in the pan to create a circle, ensuring the sauce completely soaks them.

6. At this stage, they can be served immediately, or you can flambé them (the recipe is delicious with or without alcohol).

7. To flambé, heat a ladle by holding it over a gas flame or resting it on the edge of a hotplate. Remove from the heat before adding another 2-3 tablespoons of Grand Marnier or Cointreau. Return to the heat to warm and carefully set light to it. Pour the flaming liquor over the crêpes and, when the flames die down, serve immediately.