My God, its been a really long time since I posted anything. What with being unwell most of April, and then being tied down with work, I was in no mood to either cook or blog.
My post today is on Crepes Suzette - an old fashioned dessert or breakfast - whatever you want to call it. Mine was breakfast :) The beauty of crepes is that you can have these sweet or savory. Its one of the most versatile dishes.
Traditionally Grand Marnier or Cointreau is used in the sauce but since this was breakfast I skipped this.
1 cup flour
2 tbsp castor sugar
1/4 tsp salt
Sift and keep above items.
In a separate bowl, mix the following
1.5 cups milk
1/4 cup water
2 eggs
4 tbsp melted butter
splash of vanilla essence
Mix the wet ingredients into the dry and combine to ensure there are no lumps and mixture smooth.
Keep aside for 30-45 mins
Heat a crepe pan or a small frying pan, lightly buttering it
Pour 3 to 4 tablespoons of batter into the pan.
Quickly swirl the batter to coat the entire surface.
Cook over medium heat until the crepe starts to brown at the edges.
With a spatula, loosen the edges and flip the crepe and cook the underside until it is lightly browned.
Turn the crepe out onto a plate. Cover with a clean kitchen towel and keep warm.
Continue making crepes until the batter is all used.
For the sauce you will need
- 150ml orange juice
- zest of 1 orange
- Juice and zest of a lemon
- 2 tbsp sugar
- 2 tbsp butter
Mix all the ingredients, except the butter and bring to a boil.
Cook till syrupy and then add in the butter.
Place the crepes in a large pan, folded in triangles and pour the sauce over it.
Warm on low heat for 2-3 minutes
Serve immediately with cream.
