Crepes suzettes recipe

Ingredients

• 1 teaspoon icing sugar
• grated zest of 1/2 orange
• 40g caster sugar
• 40g butter
• the juice of 2 small oranges
• 2 tablespoons Cointreau
• 2 tablespoons brandy
• thin strips of orange zest
• crème fraîche to serve

Method: How to make crepes suzettes

Make the master batter recipe

• 125g plain flour
• 1 medium egg, beaten
• 275ml-300ml semi-skimmed milk
• Vegetable or sunflower oil, for frying

, adding 1 teaspoon icing sugar and the grated zest of 1/2 orange. Rest and cook as before. Fold the pancakes into eighths or quarters, depending on their size, and set aside. Make the sauce by dissolving 40g caster sugar in a frying pan. Increase the heat and cook until golden. Add 40g butter and the juice of 2 small oranges and cook until the sauce is simmering. Stir in 2 tablespoons Cointreau. Return the folded pancakes to the pan and pour over 2 tablespoons brandy. Flambé by carefully igniting the sauce with a long taper. Remove from the heat while the flames die down. Divide the pancakes and sauce between plates. Scatter with thin strips of orange zest and serve with crème fraîche.