Crêpes Suzette pancake recipe

Details

• Cuisine: French
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Serves: 4

Step-by-step

1. Sift the flour into a large mixing bowl with a pinch of salt. Make a well in the centre and crack in the eggs. Whisk the eggs into the flour, drawing the flour down from the sides, to make a thick paste. Whisk in the milk and water, a little at a time, to make a smooth, thin batter. Stir in the orange zest, juice, Cointreau and melted butter. Cover with a clean tea towel and set aside for 2 hours to rest.
2. Melt a teaspoon of clarified butter in a small (15cm/6in) frying pan placed over a high heat. Add 3 tbsp of the batter and swirl to coat the bottom of the pan. After 30 second to a minute, lift the crêpe with a palette knife. If it's golden, flip and cook for a few seconds more. Slice out of the pan and keep warm while you repeat with the remaining batter to make 12 crêpes in total.
3. In a large frying pan, melt the butter for the sauce. Add the sugar, orange juice and Cointreau. Warm through for a few minutes, then slide the first of the crêpes back in. Soak it in the sauce, then fold it in half with a palette knife and then in half again to make a triangle. Push the crêpe to the edge of the pan and slide in the next one. Repeat until all the crêpes are soaked and folded.
4. Warm a heatproof ladle over the hob. Pour in 2 tbsp of Cointreau and light. Pour the flaming liqueur over the crêpes and let the flames die down. Serve the crêpes on warm plates with the sauce poured over.