Crêpes Suzette

26 Feb Crêpes Suzette

CRÊPES SUZETTE

Serves: 4

Pancake batter: should make about 8

• 500 ml milk
• 2 eggs
• 180 g flour
• Pinch of salt
• 2 tbsp melted butter

To flame:

• 1-2 organic orangen – peel and juice
• about 50 g butter
• about 35 g brown sugar (soft brown sugar or dark brown sugar)
• 30-40 ml Cointreau

To serve:

• 200 ml single cream
• Noble-Sour P.X. Vinegar

Method:

1. Mix the milk, eggs, flour, pinch of salt and the melted butter into a smooth batter and let it rest for about 30 minutes.
2. In the meantime peel the oranges as thinly as possible and cut the peel into very fine strips.
3. Whip the single cream until very firm and then add a few tbsp of Noble-Sour P.X. Vinegar to taste. The cream will get a very nice flavour of raisins/ Sherry. If the cream is in the fridge for a while you’ll have to stir it again because the vinegar will sit at the bottom.
4. Now get the frying pan really hot, then turn the heat down to medium and use a ladle to pour the batter into the hot pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. You should end up with about 8 crêpes..

TIP: You can also always make the pancakes a day before

1. Just before serving: In a frying pan, that you can light up in, melt the butter and the sugar and add the juice and the strips of orange peel and bring to a boil until slightly caramelised. Make sure it doesn’t burn though!
2. Fold the pancakes in half and then in half again to make a triangular shape and place them around the pan like a fan and cover them with the sauce. Give it time to warm through and slightly caramelise before placing the pan on a table.
3. Pour the Cointreau into a ladle, light it up and then pour it over the crêpes. When the alcohol has evaporated plate the crêpes, garnish with the whipped cream and serve straight away.

BE AWARE when operating with open flames – make sure you’re not lighting the alcohol under any lights or ventilators or the like. Also make sure you don’t spill any lit alcohol onto a table cloths or other flammable materials.