Crêpes Suzette

Paul Heathcote's crêpes Suzette recipe offers up his own take on the quintessential French dessert. Some accounts claim this dish was first created in a Parisian eatery for a young Edward VII, dining at the time with a lady named Suzette. Whatever the origin of the dish it is a great summer recipe and always delights at a dinner party or for a decadent (and slightly boozy) breakfast

Crêpes Suzette recipe

Other

Easy

20 minutes plus 1 hour resting time

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Method

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In a large bowl, whisk together the eggs, flour and sugar and add a third of the milk. Whisk until smooth, gradually stirring in the rest of the milk and the cream. Add a pinch of salt and allow the batter to rest for an hour

Heat a large pan over a high heat and once it is scorching hot, turn down to a medium heat. Add a litte melted butter to coat the base of the pan

Pour the crêpe batter into the pan so it just about covers the base of the pan. As soon as the batter reaches the base, tip the pan from side to side and cook until the batter firms and is golden. Flip the crêpe over and cook for just a few seconds longer. Repeat this process for all of the crêpes and keep warm

Cooking crêpes

Non-stick crepe pans are very flat with shallow edges and allow for easy flipping and cooking of thin crepe batters

For the sauce, place a wide shallow pan over a medium heat and add the butter. Allow to foam before adding the sugar and water, let the sugar dissolve and caramelise

Reduce the heat and add the Grand Marnier and juice of two oranges to the pan. Increase the heat and allow to bubble for 2 minutes

Serve the crêpes onto plates and drizzle generously in the sauce. Garnish with some wedges of orange

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