Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Crêpes Suzette With Caramel Sauce Ingredients Ingredients Ingredients Method Method Method 125 g plain (allpurpose) flour 3 tbsp sugar Pinch of salt 2 large eggs 300 ml milk 2 tbsp melted butter, plus extra for the pan 1 tsp vanilla extract 50 g (4 tbsp) sugar 40 g (3 tbsp) unsalted butter Zest of 1 orange (optional but classic) Juice of 1 orange 1–2 tbsp lemon juice, to taste 3–4 tbsp Grand Marnier, Cointreau or another orange liqueur About 100 ml Suzette caramel 2 crêpes 50 ml Grand Marnier (for flambé) In a bowl, whisk together the flour, sugar and salt. In a separate bowl, whisk the eggs, milk, melted butter and vanilla. Slowly pour the wet ingredients into the dry, whisking until smooth. Let the batter rest for 20–30 minutes at room temperature. To cook the crêpes, heat a non-stick pan over medium heat and lightly grease with butter. Pour in about ¼ cup of batter, swirling the pan to create a thin, even layer. Cook for 30–45 seconds, until the edges begin to lift, then flip and cook for a further 10–20 seconds. Transfer to a plate and repeat with the remaining batter. Place the sugar in a wide pan over medium heat and let it melt without stirring, swirling the pan occasionally. Cook until the sugar turns a goldenamber colour. Reduce the heat to low and whisk in the butter — it will bubble vigorously. Add the orange zest, orange juice and lemon juice, then stir to combine. Stir in the Grand Marnier and simmer for 1–2 minutes until slightly thickened. Warm 100 ml of the Suzette caramel in a frying pan over gentle heat until slightly reduced. Add two crêpes, folding them into the sauce and warming them through. Pour in 50 ml Grand Marnier and flambé, cooking off the alcohol. Plate the crêpes and spoon the caramel over the top. Serve with a generous scoop of Chantilly cream. Crêpe Batter Suzette Caramel Sauce To Serve (per portion) Makes 10–12 crêpes (the restaurant serves two per portion) bistroebony Steven Woodburn
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