Crêpes Suzette

Delicate crêpes drenched in a citrusy, boozy sauce flambé.

Ingredients

• 125 g flour
• 2 eggs
• 300 ml milk
• 60 ml orange juice
• 2 tbsp sugar
• 60 ml Grand Marnier
• 50 g butter

Method

1. Whisk flour, eggs, and milk to make a smooth batter.
2. Rest batter for 30 minutes.
3. Cook crêpes on a hot pan with a bit of butter.
4. Melt butter and sugar in a pan, add orange juice and Grand Marnier, then flambé.
5. Dip each crêpe in sauce, fold, and serve immediately.

Chef's tips

• Ensure the pan is hot before cooking crêpes for best texture.