Crepe suzette, desert with a twist

crepes_suzette
Nothing says “France” quite like a crepe. The wafer thin pancake is a staple of French cuisine as a desert that can be enjoyed at home or away.

The crepe Suzette adds a little more romance to the classic crepe with its sauce of beurre Suzette made from caramelised sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur served flambé.

The crepe can be made from scratch or store bought but for a more authentic flavour homemade is best. All that is needed are 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup flour, 3 tablespoons melted butter, 2 1/2 tablespoons sugar, 2 tablespoons of liqueur, and butter to coat the pan.

Blend eggs, flour, milk, until it will pour smoothly from a mixing bowl. Put batter in the fridge. Heat a frying pan with sweet butter and pour in batter to cover the bottom of the pan. Tip the pan from side to side to allow the batter to spread thinly. After a minute, turn the pancake upside down, then turn it again, until brown. Fold crepes in a triangular shape and store.

To make the Sauce Suzette, melt 1/4 butter in a saucepan, after it has boiled, add combination of liqueurs and orange and lemon zest.

Pour sauce over crepes, add brandy and light. When crepe is cool it is ready to serve. 

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