IMG_1602-1024x682

There’s a reason these French soft-silky crepes have remained a favorite for so long. Not just because they are so easy to make but because their texture is so melt in the mouth luscious. You’ll wonder why you haven’t tried them before. Make them with our classic orange sauce, or fill then with a savory option.

Crepe Suzettes Recipe
——————————-

Batter recipe:

1/2 cup plain flour
2 eggs
1 cup milk
1 tablespoon oil
a pinch or salt and splash of vanilla

Whisk all ingredients together until you have a smooth, runny batter.

Using a non stick frypan, melt a little butter and oil on medium heat, pour in some batter and tip the pan around until it spreads to the edges making a thin crepe. Just go slowly, there’s no rush and as the batter runs around the edge it will be thin and lacy. When it sets enough to lift, slide a wide pallete knife under and flip over.

 

The butter will help it color and oil will help the edges crisp a little. Slide onto a plate, add butter and oil again and keep going. You’ll probably get about 8 depending on the size of your pan.

Orange sauce method:

If you want to eat them straight away bring to a boil some orange juice and zest in a small saucepan with some sugar and orange segments and reduce to a sticky mess. Fold your crepes in quarters and spoon over the sauce. Dust with powdered icing sugar and serve.

If you want to reheat them later or the next day, just make an orange compound butter by softening some butter and adding orange juice, powdered icing sugar, orange zest and thin orange segments. Spread a generous amount on cold crepes then fold into quarters. You can reheat gently in a non-stick pan until the butter melts to a sauce or in an oven proof dish, covered, for 20 minutes or so at 180 Celsius.

Tips and Tricks
————————

Because there is no sugar in the crepe itself it will remain soft and tender and can be stored in the fridge for a day or two before use. You can also used  savory fillings like mushroom cream sauce, ricotta and spinach mix, blanched asparagus, cheese and bacon or anything you can think of. Folding into the  triangle shapes is traditional but you can also roll them up with their fillings like cannolli and top with extra sauce or cheese. The important thing with crepes is not to rush or panic. If the nonstick pan is oiled and buttered between crepes they won’t sick, will flip easily and never fail.

IMG_1599

 

Leave a Reply

Your email address will not be published. Required fields are marked *

 
Set your Twitter account name in your settings to use the TwitterBar Section.