Classic Crepes Suzette
|Batter||5 Ounce (150 Grams)|
|Sugar||2 Ounce (50 Grams)|
|Unsalted butter||6 Ounce, softened (175 Grams)|
|Orange juice||3 Ounce (75 Milliliters)|
|Grand marnier||5 Tablespoon|
Fry the crepes according to the instructions in the basic recipe.
Rub each orange all over with the sugar cubes to extract the zest from the rind.
Put the sugar into a bowl and crush with the back of a wooden spoon.
Peel the oranges, discarding any pith.
Chop the rind very finely and add to the sugar.
Stir in half the castor (superfine) sugar and the softened butter.
Cream the mixture until it is light and fluffy.
Stir in the orange juice, then 3 tablespoons of the Grand Marnier and beat until the mixture is well blended and creamy.
Melt the orange butter in a frying-pan.
Holding the outer edges of a crepe with your fingertips, dip it into the butter mixture until it is well soaked.
Carefully fold in half, then in quarters.
Transfer to a warmed serving dish.
Repeat until all the crepes have been well coated.
Sprinkle over the remaining sugar and pour over any remaining melted butter.
Warm the remaining Grand Marnier and brandy together until they are hot.
Pour over the crepes and ignite, shaking the dish gently and carefully.
When the flames die away, serve at once.