Soft fluffy crepes dipped in a citrus sauce and served with softly whipped cream; the perfect way to start the weekend.
Recipe for Crepes Suzette by Anisa Sabet for The Macadames.
I’ve not had Crepes Suzette since I was a kid at Pancake Parlour, but I’ve thought about it many times since.
I absolutely love starting weekend’s off with indulgent (but easy to throw together) brunches. This one fits the bill perfectly, super easy to make and lush AF. I hope you enjoy 🙂
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (serves 4):
For the crepes:
- 100g plain flour
- Pinch of salt
- 1 egg
- 1 egg yolk
- 300ml milk
- 1 tablespoon unsalted butter, melted
- Butter to fry
For the sauce (I doubled this mixture):
- 100g caster sugar
- 35g unsalted butter
- 150ml orange juice
- 1 orange, zested
- 3 tablespoons Grand Marnier or Cointreau
- 2 tablespoons brandy
1. To make the crepes: In a food processor, mix together the flour, salt, egg, egg yolk, milk and butter. Pour into a pancake dispenser. Melt a nob of butter in a fry pan and cook the crepes until slightly browned on each side (approx 2 minutes). Repeat until you’ve used all the mixture.
2. To make the sauce: In a medium heavy based saucepan, melt the sugar with a few dashes of water. Cook until the sugar dissolves, then add the butter, orange juice and orange zest. Cook until thickened and sticky, then add the Grand Marnier/Cointreau and brandy.
3. To serve: dip each crepe into the sauce, then fold into quarters and plate. Repeat until you’ve finished the crepes. Eat immediately with softly whipped cream.
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For another similar recipe, try my Creamy Porridge With Roasted Cinnamon Sugar Banana.
Anisa – The Macadames. xx