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Crepes suzettes

From Market Kitchen
Giuseppe Vurchio creates the famous French dessert of thin pancakes in a deliciously boozy citrus sauce

Crepes suzettes

Method

1. Sieve the flour into a bowl and add the eggs, sugar and a pinch of salt.

2. Whisk the mixture while adding the milk and melted butter, until you have a smooth batter. Leave for at least 1 hour.

3. If the mixture thickens too much on standing, add a little cold water. It should have the consistency of cream.

4. Heat a small frying pan or crepe pan over a medium-high heat. Brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until the base of the crepe is lightly browned. Carefully turn the crepe to brown the other side. Transfer to a plate and repeat until all the batter is used. Keep the crepes warm while you make the sauce.

5. For the citrus sauce: grate the rind from the lemon and squeeze the juice from one half only.

6. Heat the sugar in a saucepan over medium heat until it is dissolved. Stir in the butter and cook until the mixture is a golden brown colour. Add the lemon rind, then the lemon and orange juice.

7. Reduce the sauce a little, then add the pancakes, one at a time, adding them flat at first, then folding them into quarters. The pancakes absorb a lot of juice, so you may need additional orange juice.

8. Add the orange liqueur and brandy and allow to heat through. When the alcohol is hot, ignite it carefully and shake the pan gently until the flames subside. Take extra care not to burn yourself or set anything around you alight!

9. Serve the crepes with the sauce.

Cook's note Do not pour the alcohol straight from the bottle.