Crêpes Suzette

Name: Crêpes Suzette
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: Makes 12 crêpes
Ingredients: 30 ml (1 fl oz) brandy; 45 ml (1½ fl oz) Cointreau; 3 tablespoons caster sugar; 1 teaspoon caster sugar; 2 eggs, plus 1 egg yolk, lightly beaten; 90 g (3 oz) plain flour; 4 white sugar cubes; clarified butter, for cooking; 25 g (¾ oz) clarified butter, melted; 170 ml (5½ fl oz) milk; 40 g (1¼ oz) clarified butter, melted; 800 g (1 lb 10 oz) oranges

Preparation info

Makes
12
crêpes

Difficulty
Medium
Ready in
1 hr 45

Appears in

Desserts

By Le Cordon Bleu

Published 1998

About

In this illustrious dessert, very fine pancakes are warmed in a lightly caramelised orange butter sauce, then doused with Cointreau and ignited to flaming glory, ending any repast on a note of unforgettable flourish.

Ingredients

Crepe Batter

90 g (3 oz) plain flour
1 teaspoon caste

Dessert
Vegetarian

Method

To make the batter, sift the flour into a bowl with a pinch of salt and the sugar. Make a well in the centre, then add the eggs and extra egg yolk. Mix well with a wooden spoon or whisk, gradually incorporating the flour. Combine the milk with 60 ml (

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Desserts

No reviews for this recipe

The licensor does not allow printing of this title