Crêpes Suzette
When coated with the orange syrup, the pancakes become soft and light. Do show off your party trick by flaming the crepes with warmed brandy at the table. A real stunner from yester year!
- Serves: 6 - 8
- Products in this recipe:
You Will Need:
Method:
Pancakes (Crepes)
Blend all the ingredients except the butter to form a smooth batter.
Leave to stand in a jug for at least 2 hours.
Beat in the melted butter just before use.
Dilute the batter with more water if too thick. It must have the consistency of thin cream.
Fry the pancakes with a little butter, in a small 14 cm crêpe pan. Cool on a wire rack, layering pancakes with baking paper squares.
Syrup
Grate off the orange zest with a microplane grater and mix with the sugar.
Melt the butter, add the sugar and all other ingredients except Van der Hum and brandy.
Boil for 2 minutes to form a thin syrup.
Cool the syrup. Add Van der Hum.
Pick up one crêpe at a time, and swipe through the syrup, first on the one and then on the other side.
Fold the crêpes into quarters to form neat triangles and layer in a dish. Remaining syrup can be poured over the pancakes when serving.
Cover. Refrigerate or freeze at this stage, if required.
About 20 minutes before serving time, bake the crêpes at 180 °C, pour over remaining syrup. Bake until bubbly and heated through.
Warm the brandy in the bowl of a metal soup ladle over a candle flame. Switch off the main lights. Set the brandy alight at the table.
Pour flaming brandy over the crêpes.
Enjoy the applause.
Crêpes Suzette
When coated with the orange syrup, the pancakes become soft and light. Do show off your party trick by flaming the crepes with warmed brandy at the table. A real stunner from yester year!
- Serves: 6 - 8
- Products in this recipe:
You Will Need:
Method:
Pancakes (Crepes)
Blend all the ingredients except the butter to form a smooth batter.
Leave to stand in a jug for at least 2 hours.
Beat in the melted butter just before use.
Dilute the batter with more water if too thick. It must have the consistency of thin cream.
Fry the pancakes with a little butter, in a small 14 cm crêpe pan. Cool on a wire rack, layering pancakes with baking paper squares.
Syrup
Grate off the orange zest with a microplane grater and mix with the sugar.
Melt the butter, add the sugar and all other ingredients except Van der Hum and brandy.
Boil for 2 minutes to form a thin syrup.
Cool the syrup. Add Van der Hum.
Pick up one crêpe at a time, and swipe through the syrup, first on the one and then on the other side.
Fold the crêpes into quarters to form neat triangles and layer in a dish. Remaining syrup can be poured over the pancakes when serving.
Cover. Refrigerate or freeze at this stage, if required.
About 20 minutes before serving time, bake the crêpes at 180 °C, pour over remaining syrup. Bake until bubbly and heated through.
Warm the brandy in the bowl of a metal soup ladle over a candle flame. Switch off the main lights. Set the brandy alight at the table.
Pour flaming brandy over the crêpes.
Enjoy the applause.