If you enjoyed our Reel last night making Crepe Suzette then here is the easy recipe for you to follow!

Crepe Suzette

For the pancakes –

110g plain flour

Pinch of salt

2 eggs

250-290ml milk

Oil for frying

For the orange sauce –

80g unsalted butter

40g caster sugar

Zest and juice of 1 medium orange

3 TBSP orange liquer

Optional – Brandy to flambe

Method

1. To make the pancakes sieve the flour and salt into a medium sized bowl.
2. Make a well in the centre and add the 2 eggs. Mixing slowly start to draw in the flour from the edges.
3. When the mixture gets too thick to mix, begin to gradually add the milk a little at a time to prevent lumps forming.
4. Once all the milk is incorporated chill the batter until you are ready to make the pancakes.
5. Heat a little oil in a small frying pan and pour in the batter to cover the base. Flip the pancake when the under side is golden brown and heat for a further minute.
6. Keep the pancakes warm whilst you make the remaining.
7. To assemble the dish, melt the butter in the same frying pan and then add the sugar, zest and juice and the orange liquer. Heat for 1 minute.
8. Fold the pancakes into “fans” and add into the hot orange butter. Coat well with the butter and heat gently.
9. If you would like to flambe, pour the brandy into a metal ladle and heat gently over a flame. Tip slightly to encourage the brandy to ignite and then carefully pour the flaming brandy over the pancakes. Shake the pan until the flames have stopped.
10. Serve immediately!