Crêpes Suzette

Ingredients

• 250 gWheat flour
• 3 pcsEgg
• 500 mlMilk
• 160 gButter
• 12 gSugar
• 100 gPowdered sugar
• 45 mlCuracao
• 60 mlMandarin juice
• 1 pcsOrange zest
• 3 gSalt

Instructions

1. 1

   Prepare the batter

   • Sieve the flour into a large bowl. Stir in the sugar and salt.
   • Make a well, crack in the eggs and add some milk. Whisk from the center and gradually add the remaining milk until you have a smooth, thin batter.
   • Stir in the melted, cooled butter. Let the batter rest 20–30 minutes (covered in the fridge).
2. 2

   Cook the crêpes

   • Lightly grease a non-stick pan with a little butter and heat.
   • Pour a small ladle of batter into the pan, swirl to make a thin layer and cook 1–2 minutes until edges brown. Flip and cook briefly.
   • Repeat until all batter is used. Keep crepes warm (low oven or covered).
3. 3

   Make the Suzette sauce and finish

   • Melt 100 g butter in a large pan over medium heat. Add the powdered sugar and stir until it caramelizes lightly to a pale golden color.
   • Add mandarin or orange juice and the orange zest, bring briefly to a simmer, then stir in the curaçao.
   • Reduce heat and whisk in the remaining 50 g butter piece by piece until the sauce is glossy and smooth.
   • Place each crepe in the pan, spoon sauce over, fold the crepe (e.g. into a triangle) and warm in the sauce. Optionally flambé with a splash of curaçao (only if performed safely).
   • Serve the crepes on warm plates with extra sauce.