Women’s Weekly Crepes and Crepes Suzette

Crepes

• 2 eggs

• 3/4 cup milk

• 1/2 cup plain flour

• 25 gram unsalted butter, melted

Classic Crepes Suzette

• 1/2 cup caster sugar

• 1 tablespoon orange zest

• 1/2 cup orange juice

• 1/4 cup orange liqueur

• 60 gram chilled unsalted butter, chopped

• 1/4 cup brandy

Method

Classic Crepes Suzette

• 1

• CREPES: Whisk together eggs and milk until well combined. Gradually add flour until a smooth, thin batter forms (batter should be the consistency of pouring cream).

• 2

• Heat a medium non-stick frying pan (base measures about 20cm) over a medium low heat. Brush enough butter to coat base of pan and add two tablespoons of the crepe batter. Swirl batter around pan to coat and cook on one side until just set. Turn out onto baking paper. Repeat with remaining butter, batter and baking paper. (Mixture should make about 6 crepes). Set aside.

• 3

• Place sugar, zest and orange juice in a medium saucepan. Stir over a low heat until sugar dissolves. Bring to a boil; boil, uncovered, without stirring for about 5 minutes or until golden brown. Stir in liqueur. Remove from heat, gradually whisk in butter and brandy until sauce thickens slightly. Serve crepes drizzled with warm sauce.