www.odlums.ie /recipes/crepe-suzette/

What you need:

  • 125g/4oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 300ml/½pint Milk
  • Oil for frying

Sauce

  • 150ml/¼pt Orange Juice
  • Rind of 1 Orange
  • Rind and Juice of 1 Lemon
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 3 tablespoons Grand Marnier, Cointreau or Brandy
  • 50g/2oz Butter

How to:

  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
  3. Pour batter into a jug and allow to stand for about 30 minutes.
  4. Brush a pancake pan or frying pan with oil. When pan is hot, give batter a stir before pouring a thin layer onto pan.
  5. Fry until golden brown, then turn and fry other side.
  6. Stack crêpes on a large plate, as they are cooked.

Sauce

  1. Mix the juice and rind of orange, juice and rind of lemon, sugar and Grand Marnier together in a jug.
  2. Melt the butter in the frying pan, pour in the juices and allow to heat gently.
  3. Place the first crêpe in the pan and give it a chance to heat through, then fold in half and then in half again to make a triangular shape. Slide this onto the edge of the pan, tilt the pan slightly so that the sauce runs into the centre. Then add the next crêpe and repeat.
  4. Serve on warm plates straight from pan.

Note

  • Sauce is sufficient for 4 crêpes
  • Why not try some of our other tasty toppings: Shamrock Pecan Nuts, Shamrock Chopped Almonds, Shamrock Chocolate Chips, Rowse Honey
crepe suzette

Crêpe Suzette

Category

Cream Plain Flour

Cook Time

Few mins

What you need:

  • 125g/4oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 300ml/½pint Milk
  • Oil for frying

Sauce

  • 150ml/¼pt Orange Juice
  • Rind of 1 Orange
  • Rind and Juice of 1 Lemon
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 3 tablespoons Grand Marnier, Cointreau or Brandy
  • 50g/2oz Butter

How to:

  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
  3. Pour batter into a jug and allow to stand for about 30 minutes.
  4. Brush a pancake pan or frying pan with oil. When pan is hot, give batter a stir before pouring a thin layer onto pan.
  5. Fry until golden brown, then turn and fry other side.
  6. Stack crêpes on a large plate, as they are cooked.

Sauce

  1. Mix the juice and rind of orange, juice and rind of lemon, sugar and Grand Marnier together in a jug.
  2. Melt the butter in the frying pan, pour in the juices and allow to heat gently.
  3. Place the first crêpe in the pan and give it a chance to heat through, then fold in half and then in half again to make a triangular shape. Slide this onto the edge of the pan, tilt the pan slightly so that the sauce runs into the centre. Then add the next crêpe and repeat.
  4. Serve on warm plates straight from pan.

Note

  • Sauce is sufficient for 4 crêpes
  • Why not try some of our other tasty toppings: Shamrock Pecan Nuts, Shamrock Chopped Almonds, Shamrock Chocolate Chips, Rowse Honey
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