Classic Crêpes Suzette

Ingredients:

For the Crêpes:
110g plain flour, sifted
pinch of salt
2 eggs
200ml milk
75ml water
50g butter
finely-grated zest of 1 orange
1 tbsp caster sugar

For the Orange Sauce:
150ml orange juice
finely-grated zest of 1 orange
juice of 1 small lemon
freshly-grated zest of 1 small lemon
1 tbsp caster sugar
3 tbsp Grand Marnier (or Cointreau)
50g unsalted butter
extra Grand Marnier to flambée

Method:

For the pancake mix, sift together the flour and salt into a large mixing bowl. Form a well in the centre of the flour then break in the eggs. Whisk the eggs to combine then gradually use a whisk to bring the flour and the eggs together. Mix until all the flour has been incorporated into the eggs.

Mix together the milk and water. Gradually add this mixture to the flour mix, beating thoroughly to combine. When all the liquid has been added, use a spatula to scrape any flour from the edges of the bowl then whisk the batter until smooth.

Melt the 50g butter in a small pan. Whisk 2 tsp of the melted butter into the batter. Pour the remainder into a bowl and use this to grease your cooking pan, as needed. Finally, stir the grated orange zest and sugar into the batter, beating once more until all the sugar has dissolved.

Take an 18cm diameter non-stick frying pan and heat until very hot over high heat then reduce the heat to medium. Dab kitchen paper into the melted butter and use this to grease the pan. Add a little batter to the pan and fry a test pancake to see if the temperature is correct.

When ready, discard the test pancake. Spoon 2 1/2 tbsp of batter into a ladle, tip this in one go into the hot pan then swirl the pan to coat the base with a very thin layer of the batter (crêpes should be cooked very thin). It should only take about 30 seconds to cook the base of the crêpe. When golden brown on the base and lacy, lift one edge with a palette knife then carefully slide the palette knife under then flip the pancake over and cook on the other side for a few seconds, or until golden brown.

Slide the finished crêpe onto a plate then place in a low oven to keep warm. Grease the pan with a little butter and cook the next crêpe. You should end up with a stack of about 15 crêpes by the end.

For the sauce, simply combine all the ingredients (except the butter) in a bowl. Melt the butter in the frying pan. Pour in the sauce ingredients and allow to warm through very gently. Add the first crêpe to the pan and allow to warm through for a few seconds then fold in half and then in half again to give you a triangle-shaped wedge. Carefully slide the folded crêpe to the edge of the pan so that it's hanging up the side then add the next crêpe, warm through and fold. Repeat the process until all the crêpes have been dipped in the sauce and the sides of the pan are full.

Place a little Grand Marnier in a ladle, heat over a flame then set it alight. Pour over the crêpes (still in the pan) and bring to the table. Serve with warmed plates.

Find more classic Pancake/Shrove Tuesday recipes here and more Valentine's day Recipes Here.