Rosemary-Infused Crêpes Suzette with Grapefruit & Rosemary Syrup

Name: Rosemary-Infused Crêpes Suzette with Grapefruit & Rosemary Syrup
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: a pinch of salt; leaves from 1 small rosemary sprig, finely chopped; 125 g/4½ oz/1 cup plain (all-purpose) flour; 25 g/1 oz unsalted butter, melted, plus extra for frying (optional); 300 ml/10½ fl oz/scant 1¼ cups milk; grated zest of 1 and juice of 2 pink grapefruits (150 ml/5 fl oz/scant ⅔ cup juice); 2 rosemary sprigs; 100 g/3½ oz unsalted butter; 2 tbsp caster (superfine) sugar; 100 g/3½ oz/scant ½ cup caster (superfine) sugar; 2 eggs

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Created in the late 19th century, both the name and origin of this dish are disputed, although everyone does agree that a girl called Suzette was involved! In my new twist on this classic, we will make a syrup with grapefruit juice infused with rosemary, and you will see how different and delicious it is.

Ingredients

For the Rosemary-Infused Crêpes

300 ml/10½ fl oz/scant 1¼ cups milk
2

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Bring the milk to the boil in a saucepan over a medium heat. Add the rosemary sprigs, then remove the pan from the heat, cover with cling film (plastic wrap) and leave to infuse for 45 minutes until just cool. Discard the rosemary.
While the milk infuses, make the syrup. Put a frying pan (skillet) over a low heat, add the sugar and cook gently for a few minutes un