Crèpe Suzette

Cooking time: 30 mins

SERVES: 2
Difficulty: Medium

Ingredients

- 1 egg

- 50g plain flour

- 30g melted butter

- 10g sugar

- 175g Whole Milk

- 3 oranges (zest & Juice)

- 100g caster sugar

- 50g honey

- 30ml Gand Marnier

- 30g Butter (cold)

Method

- In a large bowl, whisk the egg, flour, and 10g sugar until fully incorporated. Slowly pour in the milk until you reach a single cream consistency. Then whisk in the melted butter and a pinch of salt.

- Blend the mixture with a hand mixture for an extra smooth batter.

- Grease a frying pan with a little veg oil, then pour some mixture into the pan. (Enough to coat the pan thinly once swirled around a few times). Cook for a minute or 2 each side, then set aside.

- Zest & juice 2 oranges, then cut segments out of the 3rd.

- On a medium heat, thinly coat your pan with the honey and 100g sugar. This will start to brown quickly so be ready to work fast, and have everything you need next to you.

- When you are happy with the colour of your caramel (the darker it gets, the more bitter it will become), pour in the orange juice & zest and stir.

- Once fully incorporated, pour in your booze, and flambé until the flames are gone, this tells your the alcohol has evaporated. Add your cold butter, and reduce to a sweet & glossy sauce.

- Add each crèpe into the sauce and coat well before adding in the orange segments.

- Serve your Crèpes Suzette on a plates, doused in more sauce with the segments on top.. and enjoy!