French Sweet Treat: Crêpes Suzette
·Watch out for lumps
Whisk the eggs together with the milk, melted butter, sugar and a pinch of salt. Slowly add the sifted flour, whisking constantly so no lumps form in the batter.
Rest for an hour
Let the smooth crêpe batter rest in the fridge for at least an hour so all the ingredients can properly combine.
Fry in butter
I fry the crêpes in a non-stick crêpe pan – they flip beautifully in it. I grease the pan with a small knob of butter for the first crêpe, and after that it works on its own.
A very thin batter
Pour the batter into the pan with a ladle, then immediately swirl the pan to spread it evenly all over the surface. Try to pour a really thin layer so the crêpe turns out wafer-thin.
Practise flipping the crêpes
Flip the crêpe the moment it comes away easily from the pan and no longer sticks, and once the surface has set with no runny batter left. Flip it however you can – with a spatula or tossed in the air. Keep practising: a few dropped crêpes are worth it for the fun.
Orange sauce
Peel one orange and cut it into small pieces. Squeeze the remaining two oranges as thoroughly as possible, letting some bits of the pulp through too.
Caramelise
Melt the butter in a saucepan, then sprinkle in the sugar and let it melt and caramelise.
Add the orange juice and liqueur
Once it's nicely browned, pour in the orange juice and liqueur. Reduce the sauce and stir in the pieces of orange.
Serving
Dip each crêpe into the sauce one at a time, folding it in half and then in half again. Place on a plate, garnish with the pieces of orange from the sauce, drizzle with brandy and flambé.