Crêpe Suzette

For the Crêpes:

300 ml whole milk 130 g all-purpose flour 2 medium eggs 30 g melted butter 30 g sugar A pinch of salt 10 ml sunflower oil (for greasing the pan)

For the Orange Sauce:

100 g sugar Thin peel from ½ orange 180 ml fresh orange juice 100 g butter 80 ml brandy Orange segments from 1 orange

In a bowl, whisk milk, flour, eggs, melted butter, sugar, and salt until smooth. Strain if needed.

Let the batter rest in the fridge for 1 hour.

Heat a nonstick pan and brush with sunflower oil.

Pour ½ ladle of batter, swirl to coat the bottom.

Cook each crepe for ~1 min per side until golden. Set aside.

In a wide pan, melt the sugar until light caramel forms.

Add the butter and stir to combine.

Add the orange juice and peel. Simmer for 3–5 minutes.

Fold the crêpes into quarters and place them into the sauce.

Pour in the brandy and carefully flambé.

Add orange segments, cook for 1 minute and serve warm.

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Crêpe Suzette

Servings

Preperation

Cooking

Waiting

For the Crêpes:

For the Orange Sauce:

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