Boozy Crepes Suzette

"My mum taught me this crepe recipe but sometimes I just make it up on the day. I use a mix of Nigella and other recipes to make the sauce my own - and to make it more boozy."

Boozy Crepes Suzette Credit: Adam Liaw

• serves

  4

• prep

  1:40 hour

• cook

  20 minutes

• difficulty

  Mid

Ingredients

Crepes

• 150 g (1 cup) plain flour
• 250 ml (1 cup) milk
• 3 eggs, at room temperature
• 2 tbsp melted cooled butter, plus extra butter for frying

Sauce

• 110 g (½ cup) caster sugar
• 50 g butter
• 250 ml (1 cup) strained freshly squeezed orange juice
• 2 oranges, zested
• 80 ml (⅓ cup) Grand Marnier, or other orange liqueur, plus extra to serve

To serve

• whipped thickened cream

Chilling time: 1 hour

Instructions

1. For the crepes, place the flour, milk and eggs in a blender and process until a smooth batter forms. Pour into a jug and refrigerate for at least 1 hour. Just before making the crepes, whisk in the melted butter.
2. Meanwhile, for the sauce, place the sugar and 1 tablespoon of water in a small saucepan and stir over low heat until the sugar has dissolved. Add the butter, orange juice and half the zest and bring to a simmer over medium heat. Simmer for 5 minutes or until a light syrup forms.
3. Place a non–stick crepe pan over medium heat. Add a little butter and tilt the pan to cover the base. Pour just enough batter into the pan to cover the base, tilting the pan as you pour. Cook for 1-2 minutes or until lightly coloured, then flip and cook for another minute. Repeat with the remaining batter, stacking the crepes as you go.
4. Fold each crepe into quarters and arrange in a circle in a large cold frying pan. Pour the syrup over the pancakes in the pan and warm over low heat for 3 minutes. Add the Grand Marnier to the pan and simmer until warmed through or carefully tilt the pan over the flame to ignite the alcohol and flambé the crepes.
5. Transfer the crepes and sauce to serving plates, top with the remaining orange zest and serve with the whipped cream and an extra drizzle of Grand Marnier.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.